Chives: Pretty in the Border

Created on 8/10/2008

I am amazed what a little selective trimming can do to revive a plant. Chives are one of the first herbs to appear in the spring; the lilac, fluffy blossoms go wonderfully with the first cool season lettuces and the oniony leaves are great in quiches or scrambled eggs. But it’s a plant I had relegated to a one season use - love it in the spring and endure it for the rest of the season.

Not any more; I’ve discovered the secret that has made this a standout for the edge of the kitchen garden even in the middle of the summer: deadheading. Yes, the old fashioned, mundane art of deadheading. Remove the spent flowers by cutting at the base of the stem. Remove all of the brown leaves at the base as well. This pruning seems to invigorate the plant and the chives will rebloom and send up new green leaves. For continuous rebloom, continually remove the spent flowers throughout the season.

Chives are an easy to grow perennial, hardy to zone 3. They are a great plant for the edge of the perennial border or mixed up with other edible and non-edible perennials that love full sun. Chives are not bothered by deer, rabbits or groundhogs so I have mine growing outside my formal potager fence among the lavender, daylilies, asparagus, rhubarb, daisies and coneflowers. Chives grow about a foot high and also work well bordering annual vegetables in raised beds.

Both the blossoms and the leaves are edible. The lilac flowers are fun in salads and have the same mild onion flavor as the leaves. Snip some chives in vinegar and oil to serve immediately at the table for a quick vinaigrette. Herb flavored vinegars are easy to make to use yourself or give as gifts. Extension agencies recommend heating the vinegar before adding to the herbs. Check out this site for directions on making flavored vinegar. http://hgic.clemson.edu/factsheets/HGIC3470.htm