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Chives are an easy and quick germinating perennial herb from seed, which is cut-and-come-again, with a characteristic, mild oniony flavour.
These organic chive seeds are invaluable for emerging very early in the spring - in late February in my garden - for using in spring salsa verde and salads.
Pick the mauve chive flowers to scatter in salads and soups from mid May onwards, but don't leave the plants flowering for long. Cut them almost to the ground in early June and give them a high Potash feed for more chives throughout the rest of summer.
|Variety:||Ordinary Chives - organic (Allium schoenoprasum)|
|Type:||Hardy Perennial||Site:||In full sun with fertile, well-drained soil.||Sowing:||Sow direct from April-July, in a shallow drill or under cover from February-March.||Height:||30cm (12in)||Spacing:||Thin to (or plant out) 25-30cm apart. Clumps need dividing every 3-4 years.||Care tips:||Ideal for edging beds and paths.||Harvest:||April-November. Leaves 2-3 months from sowing, flowers from 4 months. The leaves are at their best in spring and early summer - the stems toughen up when they flower.||Cooking Notes:||The flowers are also edible, making a pretty salad garnish.|