Chives are grown for their scapes (smooth stem), which are used for culinary purposes as a flavoring herb, and provide a somewhat milder flavor than those of other Allium species which includd the various edible onions, garlics, chives and leeks.
Chives offer a delicate onion taste and are perfect for those who enjoy a light flavor unlike the bite that onions sometimes provide when used raw. Chives are easy to grow and add a lovely ornamental quality to your gardens.
This culinary herb is used to flavor salads, seasoning, soups, stews etc.
Chives thrive in well-drained soil, rich in organic matter, with a pH of 6-7 and full sun.
Chives are also rich in vitamin A and C and contain trace amounts of sulfur. They are rich in Calcium and Iron.
Chives have a stunning purple blossom that offers a culinary treat that will become a fantastic treat for any food lover. Fill a one quart jar about 1/2 full of white vinegar. Start snipping and submerging the blossoms as they open.
If you continue to snip and remove all the blossoms, this will force the plant to keep making flowers.
Once the jar is full-with vinegar covering the blossoms, cover and let steep in a dark cupboard for at least 2 weeks.
The blossoms will fade to white and the vinegar will become a shockingly pink color. The delicate taste of chive blossoms will arguably be one of the finest infused vinegars you will ever taste.
Be sure to keep this treat in the dark as sunlight will fade the color rapidly.