Keeping Chives Table Ready

mike 11 5:20
Paula and I cook with lots of fresh herbs from the garden. Chives are very easy, but bloom and then look ragged, called bolting in garden-speak. We have four clumps, and at two week intervals, we will cut the oldest clump off at the ground, assuring us of fresh, crisp chive foliage almost year round. If you only have a single clump of chives, just cut part of the clump to the ground every few weeks, and you can keep handsome foliage for your kitchen.
raising chives

Chives chopped near the ground to encourage fresh foliage.

Sometimes, we use the buds of the blooms in salads, but if you are not fond (let’s say crazy) about the taste of garlic, best avoid this. But, I think the buds are excellent in a Caesar salad and in place of garlic in pasta dishes.

Mike Rushing

Mike and Paula Rushing have been gardening in St. Clair county since 1990, and In Forest Park since 2007. A Jefferson County Master Gardener and course instructor at Master Gardening classes, Mike also volunteers weekly at the Birmingham Botanical Gardens.

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