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I'm a newbie here and trying many things. My herbs are doing well but I have a chive question. Do I need to remove the purple blossoms to prevent them from going to seed or can I just keep snipping the green part off to use? Putting chive and parsley together with rice, butter, water and salt before cooking makes a great and easy side dish for meals with meat. The easiest way to prepare is two parts water, one part rice, and bake at 350 for 30 minutes. Somebody needs to start a recipe thread!
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Well, start a recipe thread, then! Folks need to be responsible for their own needs and if you want or need a recipe thread, then go for it.
Chives just kinda keep going. I dunno if they reseed and continue or if it is the same plants or not. I've got some garlic chives out by the side of the house that have been there for seven or eight years. I don't do anything to them except clip off the parts I want to use.
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Kurt Wilson
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Chive blossoms are edible so if you do decide to clip them off, put 'em in your salad or garnish a stirfry with 'em. They are spicy and 'chive-y' (new word!).
If you don't cut off the blooms as they fade, they will indeed reseed and spread. A clump of chives will last for ages, maybe indefinitely. They also spread more slowly by root divisions - that is, the clump just gets bigger gradually all by itself. You can take advantage of this habit to make new plants by dividing a large clump and replanting elsewhere.
aloha, Liz
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Okay, so what circumstances do chives need for growing? Dry? Wet? Shade? Sun? I WANT SOME@!!!
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Mine came in a 4" pot from either Walmart or Home Depot, in a little hole in the cinders, with a handful of potting mix, and are in full sun doing fine and tasting great.
