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Preferred to share this tidbit of “harvesting trivia” on chives – garlic and typical.
Throughout HerbFest I’ve noticed when I chat about “slicing chives” there are tons of folks who are surprised to find out that chives are not to be slice from the top rated but the bottom of the plant foundation.
Let’s say you’re undertaking a baked potato and only have to have a smidget of chives so you really don’t want to reduce the full stalk down so you snip throughout the prime harvesting only what you are going to use. What you just did was eliminate the stalk from wherever you lower to the floor, which is waste and also not superior for the plant.
This is what you will need to do…
- Reduce from the foundation the selection of stalks you will need.
- Now lower from the leading of the stalks harvested the amount you want tonight
- Chop them, but do not chop the remainder of the chive stalk or you launch the oils which is what you are just after for flavor and fragrance
- Acquire the remaining stalks and set in freezer bag and place in freezer
- Future time you require chives eliminate stalks from freezer and chop which launch oil you experienced saved in stalk by not cutting up on original harvest.
This approach also encourages the chives to increase their foundation and you get extra chives year following calendar year.
It should really also be remembered that chive blossoms are edible flowers but be careful to try to eat the garlic chive blossom hesitantly as it’s additional garlicky than garlic itself!!
