Chives Plant of the Week

Hello and welcome to my garden-fresh-foods:

This week we are going to be planting chives, a close relative of onions,shallots,and garlic, are grown for their leaves, which have a mild flavour,and are particularly usefulfor seasonings.

And of course, when chopped up finely they enhance the flavour of salads, soups, and egg dishes.
They add much to mashed potatoes,egg samwiches, and omlettes.
They do well in any good, light garden soil that is suitable for onions.
It should be limed if it is at all acid; Full sun is best, but chives will tolerate pariale shade.
They make a good edging plant for the kitchen garden and are ideal for a container near the kitchen door, where they are easy assesible.

The Bulbs needn't be disturbed for three or four years.Then dig them up in spring, divide the bulbs and replant, in enriched soil.
When the plants are well established the leaves can be cut throughout the year, They can be cut back to just above the ground level and they will shoot again.

Chives grow in clumps about 20-30 centermeters,tall. They produce very lovely pink- mauve flower stalks and they should be cut back as so as not to exaust the plant; the foliaghe dies down in late winter.
Cover a few plants with dryleaves or dig them up and replant in frames on the green house to get very early growth.
Chives grow in the wild in Greece and Turkey, but not here in Tasmania,They have been used by Ancient civilization, the firstknown use of chives is recorded in chinese scrolls some 2000 years ago.

Ok till our next post on something sweet and nice, you keep well and eat well. and be healthy: