Cheer Up with Chives

Allium, also known as chives, is blessedly easy plant to grow anywhere and everywhere—on the kitchen windowsill or in the garden patch. A member of the onion family, this is a lovely case where the entire plant—bulb, leaves, and flowers—can be eaten. Plant the bulbs six inches apart, water them, and you can pretty much ignore them after that as all they require is water. A plus is that this relative of onion has insect repellent properties, so you can plant rows of this beside veggies and fruits and the bugs will stay away. They propagate quickly, so you can dig up mature bulbs, separate them, and replant them. One tip to remember is that chives do lose their flavor when dried, so use them fresh. The flowers are a lovely surprise to add to salads for their edible beauty, and many a kitchen gardener uses chives in all manner of dishes as it is good for weight management and is a plant of protection for both home and garden. Chives were used by healers of old in amulets to ward off evil spirits and mischievous fairy folk. Fresh cut bunches were also hung beside the sickbed to speed healing, especially for children. If you see a home surrounded by rows of allium, you know they hold to the “old ways.

Blissful Blend: Basil-Infused Oil

Infusions have regained popularity as a way of getting as much of the herb into oil as possible. This is a method of preparation that brings the flavors of one food, in this case, fresh herbs, to another, such as oil. Basil oil is unbelievably easy to make. You’ll need:

• 2 ounces fresh basil
• ¾ cup virgin olive oil (or you can use safflower oil or canola)

Ideally, you will gather your fresh herbs in your own kitchen garden, but any farmers market or organic grocery will have green herbs. For the best and purest flavor, use fresh herbs at their peak. Rinse thoroughly in cold water. Gently pat dry with paper towels and give the basil a coarse chop. Place into a metal colander and dip into boiling water for ten seconds. 

Rinse in an ice water bath and drain well. Gently pat dry and add the basil to the oil. After three to five days in a cool dark place, the flavor will have infused into the oil, adding the fresh bright green note of the herbs. Use liberally on roasts, stir-frys, or salads, and drizzle on top of cooked vegetables and soups. Basil not only confers much palatability, but it also brings prosperity. Enjoy!

These herbs also make fantastic infused oils: rosemary. tarragon, parsley, chives, and cilantro.

Harvesting Joy: Your Herb Garden

Basil is beloved because it’s so delectable and versatile. It is easily grown in pots. Take care to remove the growing tip when the plants are six inches (fifteen cm) high for bushier growth. Plant out in the garden when the weather gets warmer. Basil prefers full sun and a sheltered spot.

Chives come from the onion family and have slim, pointed leaves. You should sow seeds directly in the ground in early spring, late March or April. Chives grow best in a sunny spot with rich soil, so keep the plants watered. Chives produce pretty, perfectly round flowers in either purple or pink. Gorgeous in the garden and palatable on the plate, the chive plant is a marvelous cooking herb and one that is truly easy to grow.

Coriander is a very versatile herb for the kitchen and grows well in the garden or in pots. Seeds can take weeks to germinate and the plants are fairly short-lived, so sow seeds every few weeks to get you through the season. Coriander is a bit fussy and can “bolt” when stressed, which means it produces flowers and seeds and not enough of the flavorful leaves. You need to make sure it is well watered and reap regularly before it goes to seed.

Mint is a marvel. It spreads beautifully once it has really taken root. If space is a concern, plant your mint in pots to contain the roots and stop it taking over. Keep it in full sun or partial shade and pinch out any flower buds to encourage more leaf growth.

Oregano loves a Mediterranean clime. Plant yours in warm, sunny spots with light soil. Oregano has pretty pink flowers and makes great ground cover at the front of borders. Don’t allow this herb to get too tall; make sure to pinch it back, and you’ll get more of this tasty treat to harvest.

Parsley is the gift that gives for two years. This herb can be slow to germinate; try soaking the seeds in water overnight before planting as this will speed it up. The best place to grow parsley is in rich, moist soil in full sun or partial shade.

Rosemary is useful for so many culinary and healing teas and brews. Lucky for us, it grows vigorously. Rosemary can be trimmed in early summer to keep it in shape and stop it getting too woody. The scent is so wonderful in dishes and in bath salts, too!

Sage doesn’t like wet ground, so plant it in a sunny spot with rich, well-drained soil. There are several sage varieties to choose from, including some with colored leaves. Harvest the leaves regularly to encourage more to grow. This versatile herb is a major culinary pleasure.

Thyme is a cousin of mint but grows much lower to the ground; it is one of the most fragrant of herbs and really adds flavor as a culinary seasoning. Plant this to remove melancholy from your home and garden. If your front yard and door get afternoon sun, plant wooly thyme and you’ll come home after work to a perfume paradise that will immediately lend cheer and comfort.

All of these herbs will grow happily in containers on a patio, balcony, or even on the kitchen windowsill. Start an herb garden this year and you’ll never look back.

Cheer Up with Chives

Allium, also known as chives, is blessedly easy plant to grow anywhere and everywhere—on the kitchen windowsill or in the garden patch. A member of the onion family, this is a lovely case where the entire plant—bulb, leaves, and flowers—can be eaten. Plant the bulbs six inches apart, water them, and you can pretty much ignore them after that as all they require is water. A plus is that this relative of onion has insect repellent properties, so you can plant rows of this beside veggies and fruits and the bugs will stay away. They propagate quickly, so you can dig up mature bulbs, separate them, and replant them. One tip to remember is that chives do lose their flavor when dried, so use them fresh. The flowers are a lovely surprise to add to salads for their edible beauty, and many a kitchen gardener uses chives in all manner of dishes as it is good for weight management and is a plant of protection for both home and garden. Chives were used by healers of old in amulets to ward off evil spirits and mischievous fairy folk. Fresh cut bunches were also hung beside the sickbed to speed healing, especially for children. If you see a home surrounded by rows of allium, you know they hold to the “old ways.