Onion Chives - Allium schoenoprasum
1/8 teaspoon open pollinated seeds from our gardens for $4.00.
Chives deserve a place outside of the herb garden. I have mine growing in my meadow garden and under my roses. At a height 40cm their deep mauve orbs bob away. I also use them as cut flowers.
The delicate leaves of chives carry a mild, onion flavor perfect for salads, vegetables, egg dishes, and soups. Chives are a perennial member of the onion family that produce beautiful mauve orb shaped edible flowers. Flowers taste best just after they have opened. These are very easy to grow plants. Soil needs to be moist, fertile, rich, and well-draining. Their small bulbs grow near the soil surface, so it is recommended to use mulch to conserve moisture. Chives grow best in full sun, though they will tolerate light shade.
Sow seeds in spring after the risk of frost has passed. Sprinkle seeds on top of potting mix and cover with a light layer of potting mix. Water and keep damp not wet. Seeds need darkness to germinate. Cover seed trays or pots with a piece of newspaper or cardboard to aid germination. Seeds should germinate in about 14 days at 20C. After germination, as seedlings begin to grow, remove the covering. Seedlings are ready to be transplanted into the garden when they have reached 10cm in height.
Chive Blossom Vinegar
- 1 cup fresh chive blossoms
- 1 1/2 cups white vinegar
- Optional: 1/4 cup chopped chive leaves
- Crush the blossoms to release their scent and flavour.
- Loosely pack them into a clean glass jar (it is not necessary to sterilise the jar first).
- Pour the vinegar over the chive blossoms until they are completely immersed in the liquid.
- Tightly seal the jar (label and date it). Store at room temperature away from direct light or heat for 2 weeks. However, at 5 days the blooms will be firm to eat in a salad.
- Strain the vinegar into a clean glass bottle.
Use chive blossom vinegar in salad dressings, potato salad, and marinades.