Chives are one of the first herbs to pop up in the garden. We should all learn how to grow chives because they are not only lovely, but need very little maintenance and are very versatile in the garden and the kitchen.
My Chives are in full bloom and I have a lot of them. Why? Because I am always late to cut off the spent flower head back that contain all the sees. Once the heads start to dry out the seeds drop and it takes very little for a Chive to reseed. Never one to throw away a free plant, I usually give a gentle side to side yank and pop up the newbie and scratch a new hole to plop it into. Yes, I am that rough with them they can take it.
Why should you grow chives, because they are fail proof. Just stick them in the sun or even part-shade (as long as they get 6 hours of direct sun) and walk away. You could plant them in containers as an accent plant and when you need them in your recipe walk out with a pair of scissors and snip-snip. They also grow well with other herbs and look great growing with perennials.
I even go out in the winter and will snip up a few if they are needed in a recipe.
You will have to divide the little buggers every couple of years because they will be prospering all over the place. They say once you plant chives, you will always have chives. Another great reason to grow them, they will make you think of yourself as an amazing gardener. (I know you are, but everyone needs encouragement).
Start plants from seed, purchase a plant or two, or dig up part of a clump from a neighbor’s garden (I am sure they will be happy to share). If seeding, plant in mid-to-late spring. Sow in clusters 1 to 1-1/2 feet apart.
Finally the healthy benefits of adding chives to your diet, the antioxidant compounds present in chives may help boost immunity and protect you from chronic conditions such as heart disease and cancer. Chives go well with potatoes, fish and eggs, and make a flavorful seasoning for homemade salad dressings and dips. Try chives as an alternative to parsley, and reap the benefits of its nutrients.
Hidden deep in the house in which I reside,
Bagels bombs with cream cheese glaze I hide,
Tucked away in the recesses of my abode,
To gibber incessantly with gunpowder peppercorn goad,
Echoing footsteps approach, each clunk resonating fear,
Pulling back into umbrage with Philadelphia smear,
With ticking time-bomb a ripe and ready red tomato,
Swaying in my hand as if upholding a melancholic legato,
Until I am found, just when time is announced as up,
My hand squeezing as the taceted tick-tock, blows up,
The tomato’s flesh and pips are strewn and spread,
Along with Philadelphia cream across my grinning head,
Twixt with a complimentary chardonnay wine tipple,
Embracing my seeker with a volcanic red ripple.