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ERBA CIPOLLINA

£1.89

Chives look and taste very much like young onion plants, to
which they are closely related. Unlike onions, the plants are
perennial, so they are more commonly planted in an herb garden
then in the vegetable garden. Chives develop attractive
lavender-blue "pom-pom" flowers, so they would be a nice addition
to a flower garden as well.
Chives handle transplanting easily, and may be started
indoors in late winter. Like onion seed, chive seed does not
last too long, so start off with fresh seed. Chives form a clump
of grass-like blades, rather than growing as individual plants.
Mature bunches of chives should be divided every three years or
so, and this is an easy way to get additional plants or to start
off growing chives if you happen to know another gardener who has
some.
The young, light green blades are the best for cooking. Cut
individual blades back to about two inches from the ground,
rather than snipping the ends off of the whole plant. Chives do
not dry well, but can be frozen for year round use. A clump of
chives can also be transferred to a pot and brought indoors for
use during the winter.
Remember, if you are growing onions or leeks from seed,
these can be started indoors in January or February and given
"haircuts" to promote stockier plants. The cuttings taken from
these other members of the onion family can be used just like
chives, but they have a milder flavor.
MEDICINAL:
Chives are useful as an aid in digestion and as an appetizer.

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