Hope to share this “harvesting trivia” trick-garlic and common with chives.
During HerbFest, I noticed that when I talked about “cutting chives”, many people were surprised to find that the chives were not cut from the top but the bottom of the plant base.
Suppose you are making a baked potato and you only need thin chives, so you don’t want to cut the whole stem, so just harvest at the top. All you do is kill the stalks cut from the ground, which is wasteful and detrimental to plant growth.
This is what you need to do…
- Cut the required number of stems from the base.
- Now cut from the top of the stem and harvest the quantity you need tonight
- Chop them, but do not chop the rest of the chives stems, and do not release the oil, this is the flavor and fragrance you are after
- Take the remaining straw, put it in a freezer bag, and put it in the freezer
- Next time you need chives, take them out of the refrigerator and chop them, then release the oil you saved in the stems by chopping up the original harvest.
This process also encourages chives to expand their base, and you get more chives year after year.
It should also be remembered that chive flowers are edible flowers, but be careful to eat garlic chive flowers because it is more garlicky than garlic itself! !