British Chives
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Chives otherwise known as Allium schoenprasum are the smallest species of the Onion family and its leafs which are like long green straws are very common in cooking for potatoes, soups and fish.
The leafs are also great for gardens as they act as a insect repellent.
The Romans believed that Chives could relieve sunburn pains and sore throats,
Romanian Gypsies have used Chives for fortune telling and it was also believed that by hanging Chives out side a house would ward of disease and evil.
 hanging Chives out side a house will ward of disease and evil
Planting
Chives will grow in almost all soils but well dug-up with compost will always be the best.
Full Sun or partial sun suit them fine ether way just don’t plant them in very dry places and you can’t go Wrong.
Seeds - Indoors using normal potting compost in March time, make sure compost remains moist, seedlings will appear a week to ten days later, transfer outside into pots a month later
Propagating - Very similar to onions that they have a bulbous , They multiply very quickly over a few years so this provides te easiest method to propagate.
Simply dig up the clump of bulbs in March or October, carefully separate them into individual bulbs and replant with the tips of the bulbs level with the soil surface. They thrive on this method of propagation, because it relieves the congestion in the bulbs.
Cooking
Pull leaves off by hand, not with scissors. Rinse in cold water and pat dry.
Chef’s Tip: For best results tear rather than chop leaves and add at the end of cooking.
Try This Recipe
Ingredients
½ growing Chives bunch - cut into 1cm lengths
200 ml double cream
300 ml Chardonnay,
100 ml Fish Stock
Knob of butter
1 Shallot - small dice
Salt and pepper to taste
Method
1. Over a medium heat cook the shallot in butter until soft.
2. Add the wine and reduce until there is no liquid left, add
Fish stock and repeat the process.
3. Add cream and reduce until it thickens slightly then drop in the Chives and check the seasoning. |
Health Warnings
As chives are usually served in small amounts and never as the main dish, negative effects are rarely encountered, although digestive problems may occur following over-consumption
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