Description
Herb, Chives
Chives are one of the oldest, cultivated herbs known to mankind. Having originated in the Orient, by the 1500s, chives were a part of most European gardens. Unlike most herbs, chives were rarely considered for medicinal purposes, but they were an essential culinary ingredient. The chopped leaves complement potatoes, artichokes, cauliflower, corn, peas, carrots, poultry, fish, veal and cheese. The flowers, often overlooked, are full of flavor and an excellent condiment when consumed fresh.
Chives are considered to be a good companion plant for carrots, grapes, roses and tomatoes. They are a deterrent for Japanese beetles and can prevent black spot on roses and mildew on cucumbers.
Chives do well in containers, but they require a period of cold dormancy. If bringing the container inside, leave it outside until the cold has caused all the leaves to die back and the roots to freeze. Once this has been accomplished, bring indoors and place on a sunny windowsill. Leaves emerge within a few weeks.
