Allium genus of the lily (Liliaceae) family, chives are hardy perennials often planted as flower bed borders, as well as in herb and vegetable gardens.
~Chives~
Growing: Chives thrive in well drained soil and full sun. Chives starting to look old should be cut back. When Harvesting the chives should be cut back to the base. During the growing season, the plant will continually regrow leaves producing a continuous harvest. Culinary Use: Chives are commonly shredded for use as a condiment for fish, potatoes and soups. Chives have natural insect-repelling properties which is why they can be found in many gardens to control pests. |
CHIVES
Availability: In stock
Pot Herbs:
10.5 cm round pot (seedling pot)
Potted Chives Cost. P 50.00 and up depending on size and variety.
Common Chives (Onion Chives) (Allium schoenoprasum)
Common Chives
The most prolific form of the herb, common chives (Allium schoenoprasum) thrives in zones 1 through 24. Its leaves look like grass, but are actually hollow tubes and, when crushed, emit a delicate onion-like flavor and scent. Spring brings clusters of rose purple flowers, which can also be used in food preparation. One suggestion is to add the whole blossoms to white vinegar to create an attractive herb vinegar to flavor salads. |
Garlic Chives (Allium tuberosum)
The white flowers of garlic chives (Allium tuberosum), which appear in late summer, have a surprising violet scent, though the crushed flat leaves taste of garlic. Recommended for zones 1 through 24, deadheading the spent flowers of garlic chives is especially important because, otherwise, their seeds can self-sow invasively. Also called Chinese chives, the flowers are edible in the bud stage and are often added to stirfrys.
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