Every spring, I know it’s time to clean up the kitchen garden when I see the grassy bright green tufts of the chives poking through the soil. Chives are the first to come up in the garden, and definitely the very last to die back with the first hard frost in the late fall. No matter what, these plants come back every year hardier than the year before!
Chives have a strong onion flavor – their green stems (chopped) are perfect for salads and baked potatoes. The soft purple spiky flowers are edible too, and make beautiful garnishes.
After the blooms fade, I cut the chives back to about 3-inches to keep them healthy and thriving. Throughout the summer as they start to overgrow, I’ll cut them back again. They’ve tried to overtake parts of the garden, so I transplant them (or gift them) as needed.
Give them a try!