 |
Chives
Allium schenoprasum
4,000 years ago, the Chinese recorded information about this plant, a member
of the Allium or onion family. The world traveler, Marco Polo, enjoyed
eating them while visiting China, then introduced their delicious flavor to
the west.
Chive clumps like to grow in full sun, but will tolerate some shade where
it’s planted. It needs a rather rich growing medium, and moist and
well-drained, even when grown in a pot. It does well in a pot indoors. It is
the leaves of the plant that are chopped up and used in savory dishes, These
leaves can be cut about an inch from soil level. Then it regrows, up to
several times during the winter. When harvesting, always cut stems off near
the base of the leaf, encouraging re-sprouting. The leaves can successfully
be refrigerated for up to a week, or chopped and frozen.
They add excellent flavor, either alone or with other herbs, in an herbal
vinegar. But they will not yield much flavor when dried.
Uses:
Culinary
Chive’s bright lavender-to-pink flowers can be cut from the flower head and
sprinkled on salads.
The leaves can be cut up and eaten on salads, mixed into an herbal butter,
or added to cream cheese and Ranch or Italian dressing to make a good dip
for raw veggies. They are especially good in potato and egg dishes.
Household
Chive plants repel aphids, apple scab and mildew. Traditionally, they are
grown in between rose plants, to prevent aphids from carrying the deadly
‘black spot’ disease AND to enhance their scent.
Medicinal -
Alliums, including Chives, contain some iron and vitamins, and are mildly
antibiotic. Sprinkled on food, Chives stimulates the appetite and promotes
digestion. It can be mildly laxative. If you haven’t tried this commonly
grown herb, you should. You’ll be delighted with the flavor and ease of
preparation.
(some information obtained from "The Complete Book of Herbs“,
by Leslie Bremness)
<Back
|
