Organic Herb Chives. Allium schoenoprasum.
A member of the onion family with a mild oniony taste. A perennial clump forming bulbous plant that dies back over winter. Clumps can be dug up and thinned out in spring to give more plants which can look lovely as a continuous herb garden border and provide some protection from garden pests by their smell and anti-fungal properties. Bees love to feed on the flowers.
How to grow:
Sow seeds in pots February onwards and plant out when 20cms tall. Or sow direct into well prepared soil from April. The seedlings look a lot like grass so be careful not to weed them out. Plant clumps about 15cms apart. They like fertile soil and do best in full sun. Keep watered.
Pretty straightforward and problem free to grow. Germinate at around 15C.
Favourite ways to eat them:
The leaves are lovely chopped up into champ, soups, salads, potato salads and dressings. Mix into herb butter or cream cheese. Flowers are edible too and a lovely tasty, colourful addition to salads. If you want more leaves cut the flowers off which are lovely in a vase too. The seeds can be saved, eaten, nice toasted or are lovely in home baked bread.
You can make a “tea” with crushed leaves and water to spray other plants that are susceptable to scab, black spot or mildew.
Native to temperate regions of the globe in Europe, Asia and north America.
Average seed weight: 1g ~800 seeds.