Chives are easy to grow and so useful with they’re mild onion flavour, that it’s an essential herb for my garden.
Once planted, it’s a permanant feature, dying back over winter and obligingly popping up again in Spring.
How to grow:
Like most herbs, they need a sunny place and reasonably good soil, but doesn’t like water-logged conditions.
It starts growing in February/March and flowers from May.
Cut it right back in June, give it a dose of fertiliser, Tomorite is ideal, and it’ll grow back in a couple of weeks.
How to use:
- perfect for potato salad
- mix it with parsley and chervil in a salad dressing or salsa verde
- snip them into scrambled eggs
- break up the flowers and scatter them lightly over a green salad
They’re a doddle to grow in window-boxes or containers, remember to add some grit to the compost to help with drainge.
I’ll be writing more about herbs in future posts, meanwhile, have a look at my three favourite evergreen herbs here.
Jill
