Recipes
To celebrate the opening of the Good Life Garden we have organized a collection of special recipes for the perfect autumn menu.
Chives
Allium schoenoprasum
Late winter, early spring
In Our Garden
Staro
This is the typical variety of garden chives with slightly thicker leaves making it a great choice for freezing, drying, or fresh use.
Garlic Chives, Allium tuberosum
This variety produces white flowers that are an attractive addition to a home garden plot. New to North American cuisine, they are often found in traditional Chinese and Korean dishes.
In History
Chives have been a favorite in China since 3000 B.C. and were used to stop bleeding and as an antidote to poison. *** They were also known as rush-leeks during the Middle Ages in Europe.
Cultivation
Growing Tips:
Chives are easy to grow from seed, but need a warm environment of about 65 degrees in order to germinate. They grow well in pots if partially shaded, and need regular watering and fertilizing.
Harvesting Tips:
Cut chives within 1 inch from ground, harvesting four times a year in order to supply a fresh supply of leaves
Why It's Good for You
A fragrant herb with a mild onion flavor, chives are the smallest species in the onion family. Add to salads, entrees and side dishes for added flavor along with quercitin and vitamin C – both potential cancer fighters.
Did You Know
Chives are the only member of the onion family native and found in the wild in North America.
Let's Eat
How to Buy:
Choose chives that are firm with a grassy green color. Avoid those that are slimy on the ends and changing an unattractive color.
How to Store:
Chives are best if consumed fresh, although they will keep in the refrigerator for about seven days if stored in a plastic bag. They can also be frozen or dried but the later technique will reduce their flavor intensity.
How to Prepare:
Chives are a great garnish to soups and salads adding the perfect finishing touch. They can be used either chopped or whole for a dramatic look.
