Preferred to share this tidbit of “harvesting trivia” on chives – garlic and regular.
Throughout HerbFest I’ve observed when I converse about “chopping chives” there are plenty of people who are shocked to find out that chives are not to be cut from the major but the base of the plant foundation.
Let’s say you are executing a baked potato and only have to have a smidget of chives so you do not want to cut the total stalk down so you snip throughout the major harvesting only what you are likely to use. What you just did was destroy the stalk from where you cut to the ground, which is squander and also not good for the plant.
Here’s what you have to have to do…
- Reduce from the foundation the amount of stalks you have to have.
- Now cut from the major of the stalks harvested the amount you have to have tonight
- Chop them, but do not chop the remainder of the chive stalk or you release the oils which is what you are following for flavor and fragrance
- Choose the remaining stalks and set in freezer bag and set in freezer
- Up coming time you have to have chives take away stalks from freezer and chop which release oil you experienced saved in stalk by not chopping up on authentic harvest.
This system also encourages the chives to extend their foundation and you get additional chives year following year.
It ought to also be remembered that chive blossoms are edible flowers but be careful to try to eat the garlic chive blossom hesitantly as it is really additional garlicky than garlic itself!!