Chives - pot ø13 cm (Allium schoenoprasum)

Chives have been used in cooking for centuries, first in Asia, then throughout Europe. Chives belong to the lily family and are thus related to onions, leeks and garlic. It is a hardy perennial that forms compact clumps of grass-like culms. The leaves are hollow and tubular and grow to about 30 cm in height. Therefore, chives are also called pipe grass or onion grass.The plant blooms in summer with blue-pink to purple spherical flowers.

CULTIVATION TIPS:
Chives can be planted in either full sun or a shady spot. Provide a chalky, well-fertilized, moist soil. Preferably use long-acting organic fertilizer and always give enough water. Planting distance: 20 cm.Chives can also be easily soaked in a flowerpot on the windowsill or balcony. The tastiest are the young thin stems. Harvest the young leaves several times a year by cutting them off just above the ground. If you cut it off halfway, the part that remains may die or get ugly brown edges.The older thick stems are tougher and have a less fresh taste. Therefore, replace your plants every 3-4 years.

CULINARY:
Chives are usually finely chopped (easiest with regular scissors). It is delicious and fresh in salads, dressings, sauces, soups...Always use chives fresh, boiling or drying it removes the flavor, it can even become bitter. Finely chopped fresh chives can be frozen well though, retaining flavor.The flowers can be used as a garnish for dishes.

MEDICINAL:
Chives are rich in vitamin C and also contain vitamins A and B.Chives have a laxative, diuretic effect and stimulate the appetite.It is also ideal for hangovers (excessive alcohol abuse). However, use chives in moderation: it can also cause insomnia and restlessness.

VARIA:
A variant of the common chive is the Chinese chive (allium tuberosum). This has grassy, flat leaves and a mild garlic flavor. Because of this, it can be used as a substitute for the rather sharp garlic. Chinese chives can also be simmered in your dishes.