Kitchen Garden Herbs
The thing I like most about growing chives is how easy it is to grow this plant (I’m all about easy). This colorful and tasty kitchen herb is hardy to zone 3. Chives are perennials, requiring normal to rich soil and all-day sun. The pink flowers are edible and have been known to be used in salads. They grow from bulbs similar to the onion family to which they belong. They grow in clumps and expand rapidly. The plants are easily separated.
Like most common herbs you should have no problems finding them at your local garden center. They also grow easily from seeds. If you choose to grow from seeds the seedlings require a growing season prior to being harvested. Planting your seeds should begin six to eight weeks before the last frost is expected. I recommend planting the seeds in the container you will display outside. This will prevent replanting them and also give you the option of year-round growing with indoor lights.
Garlic chives are also a tasty and colorful garden herb. They provide beautiful white blooms in autumn and have that garlic flavor. If you want your garlic “hotter” keep your soil drier. Try your best to keep the seeds from scattering. Garlic chives can be difficult to uproot.
Garlic chives and chives primary uses are for spicing up potato dishes, salads, vegetables, and any meat recipe.
You can harvest chives anytime during the growing season. Just snip off the leaves as needed. I caution you not to try drying this herb. To prepare chives for storage, rinse the leaves, finely chop them, place them in your labeled freezer bags, and freeze.
About the Author:
Nancy Merkle is an long time amateur gardener from the Chicago area. She enjoys sharing some of her tips she has accumulated through the years with anyone that would like to visit her
website.
Article Source: ArticlesBase.com – Chives is a Colorful and Tasty Kitchen Garden Herb
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