Chives are one of the lovliest, most versatile, and carefree herbs you can grow. They come up year after year, burst into a patch of blue-purple blossoms, and then are there for the taking right into winter – at which point you’ll want to pot up a clump for growing inside. Chives can be dried, but their delicate  flavor is so much better fresh, and they’re so easy as a houseplant.

They are virtually immune to pests or diseases, and tolerate just about any soil.

 It’s hard to think of a dish that chopped chives won’t enhance. One of my favorites is scrambled eggs with cheese and chives. I don’t beat scrambled eggs the way most do. I crack a few in the skillet and let them fry for a minute or so with cheddar cheese and a teaspoon or two of fresh chives, then turn them them and mix them up with a fork and serve when they’re still nice and gooey. No milk and minimal stirring.

About lifegrower

Peter V. Fossel has been gardening since he was nine, and has been an organic farmer for the last 20 years. His most recent book, “Organic Farming, Everything You Need to know” was published by Voyageur Press, Minneapolis, 2007. He’s written numerous gardening articles for Organic Gardening, Horticulture, Country Journal, Out Here, and American Profile among others. He was Gardens Manager for The Hermitage, home of President Andrew Jackson in Tennessee before returning to Cape Cod to start his newest organic venture, Swan River Farm in Dennisport, MA.
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2 Responses to Chives

  1. Scott says:

    When you can’t figure out what to do with all your chives….. make an easy chive pesto.

    Lots of chives, Parmesan cheese, olive oil, salt and pepper in a food processor. Add some pine nuts, garlic or parsley if you want. I have used it as a dip or a spread. It keeps.

    Great solution when 2 cups of chives just won’t fit in that omlette.

  2. Wendy says:

    That is the story of the successes in my life…..when somebody told me I couldn’t do something…..

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