Chiming In for Chives

By Tamara Galbraith

One of the easiest (too easy, for some) perennial herbs to grow is allium schoenoprasum, commonly known as onion chives.
Every herb gardener or fan of the loaded baked potato should have, at the very least, a pot of chives to clip from now and again. In fact, this clumping, grass-like plant is a wonderful seasoning for many foods, including eggs, soups and salads.

Keep the pretty pink flowers clipped off when growing the plant for culinary use, however, to ensure the foliage gets the best flavor. (The flowers make a lovely vinegar.) Removing the flowers also prevents the chives from reseeding and spreading, which some gardeners may find to be a problem.

Dividing the clumps and pulling out the old brown foliage every year will also go a long way in keeping your chives tidy and under control. They require little else, except full sun, well-drained soil and the occasional baked potato to bask upon.