When young, leaves and flower buds have a delicate aroma, and a garlic flavor with hints of honey and onion. Plant comes back every year, is very attractive, a good container variety — grow indoors in the winter, in a warm, sunny location.
A very tasty and versatile herb used widely in Asian cooking. Add to stir fries, scrambled eggs, soups and noodles; sprinkle on meats and fish. Perennial.
~ planting ~
When to sow outside:
4 to 6 weeks before average last frost or as soon as soil can be worked, or as late as 2 months before first fall frost.
When to start inside:
6 to 8 weeks before average last frost. Special sowing instructions: Seed requires darkness to germinate; sow at a depth of 1/4". Use fresh seeds; they degrade quickly.
~ harvesting ~
FOLIAGE:
When outer spears of chives are at least 6" long, cut back to 2" above ground level. Once or twice a season, shear plants to 2" above ground; this will keep the new, tender foliage available.
FLOWERS:
Harvest for dried flowers & consumption when in full bloom.
