Herbs in the Garden
Chives
Allium schoenoprasum
Family: Liliaceae
hives are one of the most useful culinary herbs in the garden - a few snippings will enhance the flavor of almost any savory dish. They are also one of the most ancient of all herbs and are included in Chinese herbals as long ago as 3000 BC, although they were not introduced to Europe until the sixteenth century. Apart from their delicious flavor, chives are very nutritional, containing iron and pectin, and they also act as a mild antibiotic.
One of the onion groups of plants which includes garlic, chives are a hardy perennial and resemble tiny onions. The mini bulbs grow together in clumps and the leaves are hollow and grass - like; the more the leaves are snipped, the thicker the plant will become. In spring and early summer the pompom - shaped flowers appear as a delicate mauve. They are very attractive but unless the plant is being grown for ornamental reasons, the flowers should be removed if the flavor of the leaves is to be retained.
Chives will grow to about 38 cm ( 15 inches ) in the summer but will die right back in the winter. It is advisable to mark their positions with a stick or stake if they are not to be disturbed by winter digging.
Cultivation
Chives are easy to grow and will tolerate most conditions, although they flourish best on rich soil that contains plenty of humus. They tend to use up large quantities of nitrogen and potassium, and if these are not replaced, the leaves will turn yellow. Some of the nutrients they remove from the soil can, however, be easily replaced by emptying tea leaves and coffee grounds on to the chive bed. Choose a warm position in the garden but preferably out of direct sunshine, and either sow seeds in the early spring, thinning the seedlings out as soon as they are large enough to handle, or propagate by dividing an already established clump.
Since seeds are slow to germinate, the latter is a much easier method, and if necessary you can buy a small pot of chives and plant them - they will multiply quickly provided they are kept moist.
Several clumps of chives are better than one because they can then be split up in rotation. When propagating by division, it is a good idea to keep a few chives in a pot which can be brought indoors in the late autumn to provide a winter supply for the kitchen. If kept moist and fed every few weeks, they will survive happily on the kitchen windowsill without the leaves turning brown. If the leaves stop growing, allow the plant to dry out completely, then place it in the refrigerator for about a month. If it is then returned toa warm position and sparsely watered, the leaves should start to grow again. If this does not work, repeat the process. And if the plant becomes too large, turn it out of the pot, divide the roots snd repot.
Drying chive leaves is not very successful because they tend to turn brown and change flavor. Before the winter frost sets in however the last leaves can be picked and quick - frozen.
Precautions
Do not use any part of a plant for food or cosmetic uses without thoroughly washing it first to remove all soil or contaminents. I personally would not use any plant that was sprayed with pesticides as many skin rashes, irritations or allergies can result, and would highly recommend growing your own herbs without chemical additives; many will thrive on a sunny windowsill if you have no place for an outdoor garden. Alternately, buying your herbs fresh or dried from a reputable source is the safest consideration for you and your family.
Uses
Chives are said to stimulate the appetite and also relieve high blood pressure. A few crushed chive bulbs added to boling water, then allowed to cool, can help ease a troublesome cough if the drink is sipped regularly. Their main use, however, is in the kitchen where their subtle onion flavor is a valuable addition to salads, soups and cheese and egg dishes. They will also help to counteract the fattiness of some foods and thereby aid digestion.
BAKED COTTAGE CHEESE WITH CHIVES
(serves 4)
Chives are particularly good for adding flavor to cottage cheese.
450 gr (1 pound) tomatoes
450 gr (1 pound) cottage cheese
30 ml (2 tablespoons) Worcestershire sauce
30 ml (2 tablespoons) chopped chives
Preheat the oven to 200 C./400 F. Remove the skins and seeds from the tomatoes and chop the flesh. Mix with the cottage cheese, Worcestershire sauce and chopped chives. Place in an ovenproof dish and bake for 20 minutes. Serve immediately.
EGG AND CHIVE SALAD
serves 6
6 hard - boiled eggs
1 small can salmon or tuna fish
90 ml (6 tablespoons) mayonnaise
30 ml (2 tablespoons) chopped chives
15 ml (1 tablespoon) dry white wine
Salt and black pepper
Oil and vinegar dressing
1 crisp lettuce head
Shell the eggs, then halve lengthwise and remove the yolks. Mash fish to a smooth paste and add the egg yolks. Stir in mayonnaise, chives and wine. Season with salt and pepper. Fill the eggs and chill thoroughly. Serve on bed of crisp lettuce leaves with oil and vinegar dressing.
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