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Arts & Entertainment

Chives: A Kitchen Herb, A Perennial Bloomer

Common chives blend into herb, vegetable and flower gardens.

Plant potted nursery-grown chives or a divided clump from a gardening friend and be charmed by chives' ease of growth and lavender-pink flowers. Planted in full to partial sun in a well-drained container or planting bed, the slender stalks of common chives (Allium schoenoprasum) peek from the ground in early spring to form 12-18 inch tall clumps. During mid-spring, these deer-resistant perennials display globe-shaped blossoms that complement other seasonal blooms like iris and peony.

In the kitchen, the mild-oniony taste of chives traditionally top baked potatoes. But diced chives, and whole or separated chive flowers, flavor salads, stir-fries, omelets, soups, sauces, dips and butter. Slice leaves about an inch above-ground from a less-seen area of the chive clump and use flowers before they fully open—just avoid the bitter-tasting flower stalks.

To keep chive clumps looking fresh, remove spent flowers and browning stalks. Fresh shoots, and occasionally flowers, continue to grow through hard frost.

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