Chives are the smallest species of the onion family. They thrive in light, rich, moist soil and full sun. They do very well in clay pots, but can also be pretty as a border in beds, especially if you let them bloom.
When harvesting, cut the stalks down to the base; don't just snip the tips. You can pinch off flowers to promote more leaf growth. If they start to look shabby, give them a haircut 2-5 cm from the ground and they'll come back healthier and thicker.
Both garlic and onion chives are great when added to baked potatoes, potato salad, rice dishes, omelets, cream cheese and sauces. Cooking can destroy their flavor, so add them at the last minute.
The following recipe come from Southern Herb Growing by Madeline Hill and Gwen Barclay. If you're serious about growing herbs and using them creatively, this book is a must!
- 1/2 pound softened butter
- 1 tbs fresh chives
- 1 tbs Italian parsley
- 1 tbs other fresh herb or a combination of chives and parsley
Chop herbs very fine with a knife or in the food processor. Stir herbs into softened butter. Taste, and add more herbs if the flavors aren't strong enough (flavors will get stronger after several hours). Refrigerate or freeze until ready to use.
Variations - Add one or more of the following:
- 1-2 tbs lemon juice
- salt/pepper
- 1-2 cloves crushed garlic
1 tbs Dijon mustard
- 1 tsp curry powder
1/8 tsp Tabasco
