Growing Chives...................
The cultivation of chives
Website: Chives thrive in full sun and well drained moist soils rich in organic matter. They tolerate light shade, but 6-8 hours of direct light is best.
Propagation: from seed sown will be raised chives March, but it is easier in pots grown specimens in your herb garden in spring or autumn plant. The most successful means of propagating chives planted rooted clumps of plants in spring, after danger of frost is past.
Growing: Space the clumps 9 inches apart and 2 cm deep. Divide and replant clumps every 3 or 4 years. Division is best carried out in the spring. Planting new lumps in the soil with organic matter, such as fine compost enriched. Water the plants regularly, especially during dry periods. Pot in the fall for the internal supply. Can be grown indoors on a sunny window. Over fertilization can be detrimental as this plant is, chives, do not engage seriously. A soil rich in organic matter will provide sufficient nutrients.
Harvesting: Cut leaves the lawn into an inch of ground-level - never to cut only the tips and let you open the buds, if you want a regular supply of leaves. Cut flower stalks sit on the ground when they bloom to end line. This will prevent the formation of plant seeds and keep them productive.
Culinary uses: This is an herb with many applications and universal appeal and is a must for any herb garden. The taste difference between dried and fresh chives chives is significant. The mild onion flavor can be added to potato salad, stuffed eggs, soups, salads, omelets, cream cheese and sauces. This is an herb that is needed in everyone's kitchen. Much of their value is lost by drying - for the winter, grow a pot or two rooms or freeze the ice cube method. See harvest and storage herbs.
Website: Chives thrive in full sun and well drained moist soils rich in organic matter. They tolerate light shade, but 6-8 hours of direct light is best.
Propagation: from seed sown will be raised chives March, but it is easier in pots grown specimens in your herb garden in spring or autumn plant. The most successful means of propagating chives planted rooted clumps of plants in spring, after danger of frost is past.
Growing: Space the clumps 9 inches apart and 2 cm deep. Divide and replant clumps every 3 or 4 years. Division is best carried out in the spring. Planting new lumps in the soil with organic matter, such as fine compost enriched. Water the plants regularly, especially during dry periods. Pot in the fall for the internal supply. Can be grown indoors on a sunny window. Over fertilization can be detrimental as this plant is, chives, do not engage seriously. A soil rich in organic matter will provide sufficient nutrients.
Harvesting: Cut leaves the lawn into an inch of ground-level - never to cut only the tips and let you open the buds, if you want a regular supply of leaves. Cut flower stalks sit on the ground when they bloom to end line. This will prevent the formation of plant seeds and keep them productive.
Culinary uses: This is an herb with many applications and universal appeal and is a must for any herb garden. The taste difference between dried and fresh chives chives is significant. The mild onion flavor can be added to potato salad, stuffed eggs, soups, salads, omelets, cream cheese and sauces. This is an herb that is needed in everyone's kitchen. Much of their value is lost by drying - for the winter, grow a pot or two rooms or freeze the ice cube method. See harvest and storage herbs.
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