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You can harvest chives when the leaves are long enough to eat or use in cooking. Using sharp pruners or scissors, cut the leaves about 2 inches above the base of the plant as needed.
Chives (Allium schoenoprasum) are easy-to-grow herbs that can add a bright sprinkling of green to your garden and a delicate-yet-distinct flavor to any dish. These plants are a vibrant, year-round ...
Chives left to their own devices start to look like wild-haired rockstars by the end of the summer, and the ends can get a bit ragged from wind and weather. Grab scissors or a hedge trimmer and ...
After at least four weeks, the young shoots should be ready to be planted out. They are also easily propagated by division. [31] In cold regions, chives die back to the underground bulbs in winter, with the new leaves appearing in early spring. Chives starting to look old can be cut back to about 2–5 cm.
Allium tuberosum (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world. [1] [4] [5] [6] It has a number of uses in Asian cuisine.
Allium senescens, commonly called aging chive, [4] German garlic, or broadleaf chives, [3] is a species of flowering plant in the genus Allium (which includes all the ornamental and culinary onions and garlic).
Siberian irises have pretty sword-shaped foliage and intricate-looking flowers in an array of colors ranging from yellow to pale purple to dark amethyst. They like rich soil but can adapt to poor ...
Allium monanthum, the Korean wild chive, [2] is a spring vegetable with minuscule bulbous roots that have a mild onion flavor and found in the woodlands of Korea, Japan, northeastern Russia , and northeastern China (Hebei, Heilongjiang, Jilin, Liaoning).
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