Growing Chives in Your Garden
There is something hopeful about seeing the bright green stems of the chives withstand the cold spring and occasional relapse into snow covering. It cheers me to watch them gradually grow to their full height and expand their buds into the lovely, puffy, lavender-coloured flowers that we recognize each spring.
Years ago, I read that chives and roses liked one another. I’ve looked this point up just to refresh my memory and be sure I am not fibbing to you. Here’s what Canadian gardening author Marjorie Harris writes on page 117 of her book, Ecological Gardening: “Chives act as a fungicide. They keep roses healthy if planted nearby.” So I am safe in encouraging others to plant roses and chives beside one another, and I personally do that whenever I get the chance. (Well, in my garden, that is of course totally within my control.) One of my shrub roses, however, is crowded by raspberries on one side, delphiniums behind, and maltese cross on the south side, and there simply isn’t room there for the chives. Usually, though, I plant the chives nearby right when the roses go in the ground, and they are lifelong friends.
People who love cooking probably love chives like I do. Their flavour is “lighter” than regular green onions. There is never this progression to the strong onion taste at the base. They taste like chives up and down the whole stem. My favourite “I’m the spare time gardener and I grow herbs” thing to do is walk outside with my (clean) scissors when my dinner guests are standing about in the kitchen and waiting for their meals. Then I cut a handful of chives neatly from the clump, and march back inside feeling for all the world like I am Top Chef putting out a special dish for my pals.
I like to cook wild rice (not all by itself, but mixed with white and brown rice), then toss in lightly toasted sliced almonds and fresh chives from my garden right before we sit down to eat. It tastes so good that way. Love love love it.
I feel like chives are among the hardest working plants in my garden. I cut them back hard after flowering, and they regrow wonderfully well. I am so appreciative of chives for being “early birds” in the garden, for their attractive June flowers, the great boost of flavour they provide, and the beneficial effects they create in the garden. They are also a good food source for bees in early summer, and I like them for that reason as well.
Photo & Text: NK
Location: Home garden
Copyright: cookiebuxton.com
