The sharp, yet delicate and palatable, flavor of chives makes them perfect for using fresh as a garnish, and they are most often considered an herb.The only thing you don't want to do with chives is cook them for a long time — their delicate flavor and texture can't withstand high heat.chopped and whole green onions on a wooden cutting board Credit: Westend61/Getty Images.Don't let the labels in the produce section confuse you: Green onions and scallions are the exact same thing.The white bulb has a sweet, onion-y flavor and the soft green tops are fresh-tasting and slightly pungent.Green onions are mild enough to eat raw, so they're often served fresh as a garnish or in salads.You can keep them fresh for a bit longer if you store them like you would flowers — upright and in a jar with shallow water.Loosely cover your green onion bouquet and leave it in the fridge for about a week.a top-down view of a baked potato, split open and topped with sour cream and chopped chives Credit: naples34102.Keep in mind that green onions are more pungent than chives, so you may want to adjust your measurements or skip the swap altogether if you're sensitive to strong flavors.You can also use chives in a stir-fry in place of green onions, just make sure to add them at the very end of the cooking process so they stay crisp and flavorful. .
Tips for growing chives: Letting them bloom – Sara's Kitchen Garden
It looks like a bright purple creek is running through the middle of my kitchen garden.Try frying them up in some olive oil and eat them as a side dish.Well, there's really no harm in letting your chives bloom, but your harvest might get smaller if you do.Now, I can see the beautiful flowers from my living room window and I don't even notice that the plants have been trimmed.Right now, I'm using all the plant material from growing chives for mulch in the garden beds.Put the material in a garden bed with larger sturdier plants, for example potatoes.It's time to trim the flowering part when the chives have bloomed.This half will start to bloom later in summer and then I'll repeat the cycle. .
How To Harvest & Collect Chive Seeds In Your Garden
Harvesting chive seeds is a great way to share your favorite herb with friends, or save them to plant next year.Harvesting chive seeds from your own garden is also a fun way to save yourself a little cash.As long as you get the timing right, you’ll be rewarded with tons of free chive seeds with very little effort.So, if you don’t plan to save them, you should deadhead your chives before the plant produces seeds, to prevent unwanted volunteers.You can tell the seeds are ready to harvest when you see black dots inside of the flower heads.They are a half moon shape – where one side is rounded, and the other is flat (kind of like a lemon wedge).Harvesting chive seeds doesn’t take much time, and you don’t need any special equipment or supplies to do it.Optional method: If it’s easier, you can clip the flower heads with a sharp pair of garden snips, and drop them into a paper bag or plastic baggie.After harvesting chive seeds from your backyard, you’ll need to clean them to remove the chaff, and dry them before storing.Chive seeds are easy to spot and separate from the chaff (i.e.: the flower pieces and other debris).Getting rid of the chaff will help ensure the seeds dry out properly, and reduce mildew problems.To separate the seeds from the chaff, dump the contents of your container or bag out onto a flat surface.Allow them to sit out for at least a week in an area with good air flow, then test for dryness by feeling them.In order to successfully save chive seeds for next year, you’ll need to keep them in a cool, dry, and dark location.Put them into small envelopes, then organize them in pocket sheets kept in a 3-ring binder, or use a cute storage box.So, make sure to either plant them or trade them within one year of harvesting chive seeds, and replenish your stash annually.If you don’t have them growing in your garden to collect, you can buy chive seeds in the spring either online or at any nursery. .
The Difference Between Chives, Scallions, and Green Onions
In short, scallions and green onions refer to the same ingredient, while chives deserve their own recognition.No matter what you call them, these plants grow in a slender, elongated form with white bottoms and green tops.Farmers harvest both types by pulling the entire plant from the ground, which is why they often have whiskery roots dangling from the end.However, you’ll find that the white bottoms on these plants are a bit more pungent than their tender green tops.While green onions and scallions are considered vegetables, chives are grouped with herbs like parsley and basil.Unlike scallions and green onions, farmers harvest chives by cutting the leaves near ground level.Unlike the three slender ingredients mentioned above, spring onions have a small yet obvious bulb near their roots.Spring onions have a pungent yet sweet taste that is slightly altered depending on the exact variety.Unlike cured onions, these ingredients are fresh and filled with water, which means they’re at greater risk of wilting, drying out, and rotting.Try sprinkling chopped chives on top of baked potatoes, scrambled eggs, or roasted chicken.The onion family is delicious but diverse, so it’s understandable if you need some help learning how to utilize scallions, chives, and other alliums.Online cooking classes from Escoffier Home Gourmet and America’s Test Kitchen can help you become familiar with new ingredients and guide you through new recipes.And if you aspire to become a chef professionally or want to open your own restaurant, consider enrolling in a degree or diploma program at Auguste Escoffier School of Culinary Arts. .
How To Prune Chives & Deadhead The Flowers
Chives are common herbs that get beautiful little purple flowers in early summer.Just like most plants, chives will benefit from regular pruning to keep them looking nice, and growing their best.Pruning isn’t required in order to successfully grow tons of fresh chives.If you don’t remove the flowers before they set seed, you will find tiny chive plants all around your garden.Cutting back chives after flowering will rejuvenate the plant, and encourage fresh new growth.Use this method either in late fall once the plant goes dormant, or to revitalize overgrown chives anytime.So, don’t wait too long to deadhead them, or the seeds will start to scatter.The good news is that it’s super easy to prune chives, so you don’t need to worry about being precise.If only you want to remove the flower stalks, then you can use precision pruners or a sharp pair of pruning shears.Otherwise, if you just want to deadhead chive flowers, then you can easily pop them off with your hands – no tools required.Chives have very thin foliage and flower stalks, and dull tools may not cut through them very easily.You can prune chives for shape if you prefer to keep things tidy.Trimming chives keeps the plant looking nice, and removes the woody stems to you don’t accidentally harvest them – yuck!Trimming chives keeps the plant looking nice, and removes the woody stems to you don’t accidentally harvest them – yuck!Whichever deadheading method you choose to use, be sure to throw the flowers into the garbage and not the compost bin.Whether cutting back the plant, trimming them for shape, or simply deadheading chives, choose the method that works best for you.Share your tips for pruning chives or deadheading the flowers in the comments section below. .
How to Grow Chives
Chives are members of the lily family grown for their leaves and flowers, which are equally popular in the garden and in the kitchen.Many gardeners grow them for their leaves and rosy purple flowers, both of which boast a mild onion flavour.Give your native soil a nutrient boost by mixing in several inches of aged compost or other rich organic matter.Spray with neem or insecticidal soap (both are available at your local garden center or home improvement store).Garlic chives reseed generously if you let the seed mature; this can be a plus, but in the wrong place, you will find yourself pulling up lots of seedlings.Although fresh is best, you can store extra for winter use by chopping and freezing the leaves, or you can also preserve them in herb butters, oils, and vinegars, where they blend well with parsley and tarragon.In late summer, dig up a couple of plants, pot them, and move them to your windowsill for a nice winter source of fresh snips.The edible blooms of onion chives add color and oniony flavor when tossed into a salad or floated in soup.Clip chives to about a half inch above the soil level, leaving plenty to restore the plant. .
Chives vs Green Onions: A Breakdown! – A Couple Cooks
Chives are often used fresh chopped as a garnish for soups, salads, omelettes, seafood, and more, and the flowers are also edible.Chives are often used in French and Mediterranean cuisine, and are easy to grow in a pot or garden.Chives are often used fresh chopped as a garnish for soups, salads, omelettes, seafood, and more, and the flowers are also edible.Chives are often used in French and Mediterranean cuisine, and are easy to grow in a pot or garden.In the grocery store, they’re sold next to the other herbs (basil, thyme, etc) in small boxes.In the grocery store, they’re sold next to the other herbs (basil, thyme, etc) in small boxes.Green onions have white bulbs at the ends, and are sold in bunches in the produce aisle.They’re sold in the produce aisle at the grocery, often near large bunches of cilantro and Italian parsley.The dark green part tastes a lot like the fresh flavor of chives.The dark green part tastes a lot like the fresh flavor of chives.1 medium green onion / scallion = 2 to 3 tablespoons finely chopped chives.If green onion is used as a garnish in the recipe, chives work particularly well: you may not even need to measure. .
What to Do with Wild Chives
If you’ve ever smelled something oniony in your yard and seen hollow-stemmed, grasslike herbs growing there, you might be dealing with wild chives (Allium schoenoprasum).They begin growing in early spring before the rest of the natural world has fully awakened to the new season.Onion grass is even listed as an invasive weed that can affect the taste of nearby crops of wheat or other grains, though it is a native plant in parts of Europe.If you don’t live near wheat fields and don’t mind a weedy lawn, the good news is that onion grass, wild garlic, onion weed, and most other alliums are edible and make tangy additions to salads, soups, and more.Native to Eurasia, wild chives were naturalized in North America long ago, and have been an important part of indigenous peoples’ diets in the Western Hemisphere for many years.Indigenous communities have also used the plants in traditional medicine, to help treat coughs, colds, and minor wounds.To make things even more exciting, it can be virtually impossible to tell the true wild species apart from garden escapees!There are some key differences, though: in the wild, A. schoenoprasum tends to grow taller with thinner stalks and smaller flowerheads than its cultivated counterparts.As far as flavor, use, and edibility are concerned, there’s no meaningful difference between cultivated plants, escapees from gardens, and true wild chives growing in their native or naturalized habitats.But unlike wild chives, mountain death camas have flat blades and cream-yellow flowers.It’s important to dig and not pull, because tugging on the plant usually just causes the leaves to break away from the underground bulbs, making them harder to unearth.It’s easy to harvest these flavorful members of the onion family, but there’s a big caveat: in some parts of the United States, including Michigan, Minnesota, and New Hampshire, wild chives are a threatened or even endangered species.In some states, like Maine, wild A.
schoenoprasum grows freely along waterways: think creeks, streams, rivers, and lakes.To harvest, get a pair of scissors or a sharp knife, grasp a cluster of leaves with your fist, and slice them off about an inch from the ground.Usually, you’ll be able to do this three or four times with one plant throughout a single growing season, the same as you might with chives cultivated in the garden.They’re also absolutely scrumptious in this recipe for easy sourdough biscuits with cheese and chives from our sister site, Foodal.Top a bowlful of Foodal’s Buffalo chicken soup with wild chives to go along with your biscuits and you’ve got a perfect meal.If you want something a little fancier but supremely comforting, use your foraged chives in this recipe for Western Tex-Mex crab cakes with lemon aioli, also from Foodal. .