HERB Chives 4″ rnd

Individual leaves may be harvested once the plants are established. Harvest leaves before flowering begins. Highly consistent upright habit with fine, dark-green leaves that can be harvested 3-4 times per year, cut at ground level. Uniform, slender leaves may be used fresh, also great for freezing and drying. Ideal for gourmet use. Medium to full-size leaves and edible flowers are excellent for dressing up soups or as a garnish. Quick growing and a good choice for greenhouse growers or those who prefer a heavy chive. Can tolerate partial shade. Perennial

Snip chives with scissors instead of chopping them, and do not subject them to much cooking as they are delicate. Instead, use chives in garnishes, salads, egg mayonnaise sandwiches, vegetable stocks, soups, creamy sauces, potato dishes and omelets, adding the herb to the dish just before serving.

Edible flowers: They are perfect to use as a garnish for savory dishes but only last for a few weeks each spring.

Open-Pollinated