Chives Feature

Self-Herb: Preserve your Chives for Winter

Chives plants are very frugal and easy to grow (perfect for people who do not have a green thumb, like myself). ๐Ÿ™‚
They are perennial and therefore able to overwinter. The most important thing the chives need is WATER, lots of it.

Location

  • you can grow it in the garden, on the balcony, or on the window sill (outdoors)
  • sunny or half-shaded location, but protect from too much sun exposure
  • needs lots of space and air to grow (preferably repot your bought chives directly into a bigger pot)
  • plant separately; otherwise chives get along well with parsley or basil
  • can even overwinter outside

Cultivation

  • needs plenty of water, water regularly; the soil should always be moist and never dry
  • avoid waterlogging (if you grow the chives in a pot: use a container with holes on the bottom so the remaining water can drain off)
  • fertilize from time to time, e.g. with compost or coffee grounds
  • remove dried up / yellow stems now and then
  • before winter: cut all stems
  • chives grow anew in spring

Schnittlauch

Propagation

You can seed chives from the beginning of April on. Scatter the seeds into loose earth and cover them with some soil. Water them a lot during the germination time of about 1-2 weeks.

Collect the seeds of the chive plants:

1Let the chives bloom and wait until they turn brown and dry out. The seeds form inside the flower heads and are ready to harvest when you see black spots inside the flower heads.

โ€œ2โ€Harvest the seeds: gently shake the flower heads over a container; the little seeds will fly out.

โ€œ3โ€Separate the black seeds from the flower pieces and let the seeds dry.

โ€œ4โ€Store the dried seeds in a dark and cool location.

โ€œ5โ€In March: put the seeds in the fridge for a couple of weeks.

โ€œ6โ€In the beginning of April: sow the seeds.

Harvest

  • almost year-round, from spring to fall
  • use a sharp kitchen scissors or knife
  • crop only green, healthy looking stems (no yellow or floriferous ones, as they are inedible)
  • cut at about 2-3 cm (1 in.) above the soil
  • use freshly harvested or freeze for the winter

Preserve

To preserve the chive and its flavors, freezing it is better than drying.

Here’s how you freeze the chives:

1Harvest the stems and rinse them with water.

โ€œ2โ€Dry: spread out the stems and dab them with a kitchen towel.

โ€œ3โ€Cut into small rings with a scissors (do not chop).

โ€œ4โ€Loosely fill them into a freezer container and freeze them.

โ€œ5โ€Use the frozen chives just like fresh ones (don’t defrost them before using them, as they get squashy). Use within about six months, as they lose their flavor afterwards.

This post is also available in French and German. //
Ce post est รฉgalement disponible en franรงais. //
Diesen Post gibt’s auch auf Deutsch.

I hope you enjoy reading my blog – if you do, please consider supporting le blog noir. Thank you! โ™ฅ
One coffee please!
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