Chives

Chives is the only member of the onion group found wild in Europe, Australia and North America, where it thrives in temperate and warm to hot regions. Although one of the most ancient of all herbs, chives were not cultivated in European gardens until the 16th century.

Chives were a favorite in China as long ago as 3,000 BC. They were enjoyed for their delicious mild onion flavor and used as an antidote to poison and to stop bleeding. Their culinary virtues were first

reported to the West by the explorer and traveler, Marco Polo. During the middle Ages they were sometimes known as rush-leeks, from the Greek 'schoinos' meaning rush and 'parson' meaning 'leek'.

Species

Allium schoenoprasum

Chives

Hardy perennial. Ht 30cm (12in). Purple globular flowers all summer. Leaves green and cylindrical. Apart from being a good culinary herb it makes an excellent edging plant.

Allium schoenoprasum 'fine-leaved'

Extra Fine Leafed Chives Hardy perennial. Ht 20cm (8in), Purple globular flowers all summer. Very narrow cylindrical leaves, not as coarse as standard chives. Good for culinary usage.

Allium schoenoprasum 'white'

While Chives

Hardy perennial. Ht 20cm (8in). White globular flowers all summer. Cylindrical green leaves. A

cultivar of ordinary chives and very effective in a silver garden. Good flavor.

Allium schoenoprasum roseum

Pink Chives

Hardy perennial. Ht 20cm (8in). Pink flowers all summer. Cylindrical green leaves. Also a cultivar of

Ordinary chives, its pink flowers can look a bit insipid if planted too close to the purple flowered variety. Good in flower arrangements.

Allium tuberosum

Garlic Chives (Chinese chives)

Hardy perennial. Ht 40cm (16in). White flowers all summer. Leaf mid-green, flat and solid with a sweet garlic flavor when young. As they get older the leaf becomes tougher and the taste coarser.

Cultivation

Propagation

Seed

Easy from seed, but they need a temperature of 19°C (65°F) to germinate, so if sowing outside, wait until late spring for the soil to be warm enough. I recommend starling this plant in plug trays with bottom heat in early spring. Sow about 10-15 seeds per 3cm (1in) cell. Transplant either into pots or into the garden when the soil has warmed.

Division

Every few years in the spring lift clumps (made up of small bulbs) and replant in 6-1(1 bulb-clumps, 15cm (Bins) apart, adding fresh compost or manure.

Pests and Diseases

Greentry may be a problem on pot-grown herbs. Wash off gently under the tap or use a liquid horticultural soap. Be diligent, for aphids can hide deep down among the bulbs.

Cool wet autumns may produce downy mildew; the leaves will become velvety and die back from the tips. Dig up, split and re-pot affected plants, at the same time cutting back all the growth to prevent the disease spreading.

Chives can also suffer from rust. As this is a virus it is essential to cut back diseased growth immediately and burn it. Do not compost. If very bad, remove the plant and burn it all. Do not plant any rust prone plants in that area.

Maintenance

Spring: Clear soil around emerging established plants. Feed with liquid fertilizer. Sow seeds.

Summer: Remove the flower stem before flowering to increase leaf production.

Autumn: Prepare soil for next year's crop. Dig up a small clump, pot, bring inside for forcing.

Winter: Cut forced chives and feed regularly.

Garden Cultivation

Chives are fairly tolerant regarding soil and position, but produce the best growth planted 15cm (bin) from other plants in a rich moist soil and in a fairly sunny position. If the soil is poor they will turn yellow and then brown at the tips. For an attractive edging, plant al a distance of 10cm (4in) and allow to flower. Keep newly transplanted plants well watered in the spring, and in the summer make sure that they do not dry out, otherwise the leaves will quickly shrivel. Chives die right back into the ground in winter, but a winter cutting can be forced by digging up a clump in autumn, potting it into a rich mix of compost (bark, peat mix), and placing it somewhere warm with good light.

Harvest

Chives may be cut to within 3cm (1in) of the ground 4 limes a year to maintain a supply of succulent fresh leaves. Chives do not dry well. Refrigerated leaves in a sealed plastic bag will retain crispness for seven days. Freeze chopped leaves in ice cubes for convenience.

Cut flowers when they are fully open before the color fades for use in salads and sauces.

Medicinal

The leaves are mildly antiseptic and when sprinkled onto food they stimulate the appetite and promote digestion.

Container growing

Chives grow well in pots or on a window sill and flourish in a window box if partially shaded. They need an enormous quantity of water and occasional liquid feed to stay green and succulent. Remember too that, being bulbs, chives need some top growth for strengthening and regeneration, so do not cut away all the leaves if you wish to use them next season. Allow to die back in winter if you want to use it the following spring. A good patio plant, easy to grow, but not particularly fragrant.

Culinary

Add chives at the end of cooking or the flavor will disappear. They are delicious freshly picked and snipped as a garnish or flavor in omelettes or scrambled eggs, salads and soups. They can be mashed into soft cheeses or sprinkled onto grilled meats. Add to sour cream as a filling for jacket potatoes.

Chive butter

Use in scrambled eggs, omelettes and cooked vegetables and with grilled lamb or fish or on jacket potatoes.

100g/4oz/½ cup butter 4 tablespoons chopped chives 1 tablespoon lemon juice Salt and pepper.

Cream the chives and softened butter together until well mixed. Beat in the lemon juice and season to taste. Cover and cool the butter in the refrigerator until ready to use; it will keep for several days.

Companion planting

Chives planted next to apple trees prevent scab, and when planted next to roses can prevent black spot. Hence the saying, 'Chives next to roses creates poses'.

Other uses

Chives are said to prevent scab infection on animals.