Wednesday, January 23, 2013

Coming Up Chives




Prior to the blast of arctic weather, we enjoyed a few warmer, winter days and sunny weather... Yes, here in Ohio. You couldn't help but notice beautiful patches of dark, green chives growing taller, effortlessly, in cool weather. I loved the smell and knew I had to bring them indoors before they were covered by the next snowfall. And from the gardening catalogs that have slowly been making their way to the mailbox, I got an itch to play in dirt and plant . An old canister with a broken lid finally had a use. It became the perfect pot!


I rinsed the leaves for a couple minutes under cool water to remove any unwanted dirt.
After planting, I gave the chives a light mist of 1 part vinegar to three parts water as a light cleaner that wouldn't harm the chives.

These are the smallest species of edible onions & are great to use as an extra seasoning in soups and salads. (Not just your baked potato.) Remember to cut the chives when they're at least 7 inches long. Leave 2 inches at the bottom to make sure new growth will occur. Packed with vitamins A and C, they also have a history of helping reduce high blood pressure and kidney disease. They have been known for their antibiotic properties for centuries. Could you believe they even repel insects?
Hip, hip hooray for chives!









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