Continuing our Flower Power Series…..
Chives
Bringing chives into your living space?
Chives, with their delicate green stems and lavender-colored blossoms, are a gentle but vibrant presence. Many rounded green spears shoot up, long, cylindrical and hollow, tapering to a point at the top. Beautiful in their clean and simple design, they are joined by tiny bulbs on the bottom. The blossoms have a mild, sweet aroma and grow on stems which are sturdier than the rest of the plant.
Cheerful and eternally-springlike, chives are practical as well as pretty. The smallest and finest-flavored of the onion tribe, they can be sourced over and over as a delicious and nutritious flavoring for your food.
A little background….
Introducing herbs into your living space need not be time-consuming or intimidating. Chives have been called a “gateway herb” for non-gardeners because they are easy to grow, but this does depend on proper lighting, water and soil.
Chives, Allium schoenprasum, is a perennial flowering herb in the Amaryllidaceae family. Other family members include garlic, onions, leeks, Chinese chives and shallots. The origin of the name “chives” can be traced back to the Latin word “cepa”, which means “onion.”
Allium schoenprasum grows naturally across much of Eurasia and North America. It is the only species of Allium native to both the New (the Americas) and the Old Worlds (Africa, Asia, and Europe).
Chives have been in use for over 5,000 years that we know of, making them one of the oldest known herbs. Recorded history shows their use from the time of the Romans, ancient Chinese and many more. Much detailed research continues today on the efficacy of chives’ medicinal properties. Some of these areas study chives’ pungent volatile oil (rich in sulphur) which, in large quantities, has antiseptic qualities and assists in lowering blood pressure.
Chives are also believed to be rich in certain chemicals which help with things like improving memory and alleviating depression. Generally, chives work more toward health improvement rather than being specifically medicinal at this time; they boost appetite, tone the kidneys and, rich in vitamins A and C, assist immune system and skin health.
Growing Chives indoors:
- Chives can be grown from seed, divided from an existing plant or purchased from a nursery.
- If you are growing them from seed, make sure the seeds are not too old.
- Clay pots with multiple drainage holes, such as terracotta are favored for chive plants along with a well-draining potting medium. Planted about 1/4” deep, kept moist and well lit, the seeds should germinate within 2 weeks. If you have more than one plant per pot, make sure they are at least 6” apart so they can spread out and grow.
- For transplanting chives, make sure they are placed at the same depth as they were in their previous container.
- Chives prefer to be moist, but not soggy.
- Light is one of the most important factors, allowing at least 4 – 6 hours of sunlight, which means the best position is a south-facing window. If natural light is limited, it is possible to supplement it with artificial grow lights.
Harvesting Chives:
Chives appreciate having space, so don’t be shy when it comes to harvesting. Cut the stalks just above the soil line to promote new growth. Regular trimming also encourages growth, remove leaves that are looking slightly old and dry. If your main interest is in harvesting the leaves, it is a good idea to snip off the flowers as they appear so the energy can be channeled into producing leaves.
To keep harvested leaves fresh longer, wrap them in a damp paper towel and place in a plastic bag in the fridge. They will stay crisp and flavorful for a week or more. If you’ve got too many you could chop and freeze them it in an ice cube tray with water to use later on, although they will not have quite as much flavor. Dried chives also have very little flavor.
How to use Chives:
Chives are included in the group of herbs that the French call “fines herbes”. This is a group of herbs which are a staple in French dishes. Best used when fresh, chives are usually added toward the end of the cooking process to preserve their delicate flavor (overcooked, they are flavorless).
Commonly mixed into cold soups, stir fry or sandwiches, chives can be used with meat, fish or in salads too. They add color flavor to sauces, dips or as a garnish. Chive flowers are edible and can be eaten raw, pickled or even deep-fired. Soaking the blossoms in vinegar gives it an extra flavor boost and a gorgeous rosy color. There are some intriguing recipes such as “Chive Blossom Focaccia” which include a dozen chive flowers as well as chopped chives greens. Making your own “Chive Flower Salt” helps to extend the taste for months and is great on most savory dishes. Take the petals of the chive blossoms apart and mix them with salt on a plate. Let the mixture dry for a few days in the air, ensuring it is completely dry before putting it in a jar to enjoy. If you don’t let the mixture dry long enough, the flavor changes and doesn’t preserve as well.
As one of the first herbs breaking the snow in the spring, Chives symbolize hope and rebirth. Their simple, spear-like structure has been associated with the planet Mars and the zodiac sign of Aries.
Chives have long been a part of human culture – their stalks were used for divination by Romanian gypsies and they were slipped under pillows to ensure a good sleep. They were used in the Middle Ages to “lift the spirits of those who were feeling depressed”.
Whether indoors, on your patio or in your garden, Chives can be good company!
