If we were given a choice of growing only one species from the large genus Alliurn the decision would be very difficult, but many persons would doubtless choose chives. Chives can be easily grown, not only in the garden but also in a windowbox or in a pot on the window sill.
They are frost-resistant and their leaves may be snipped the whole year long without affecting the plants in any way. However, they should be fed frequently and should not be cut too close to the ground so as to avoid damaging the growth centres. Chives may be propagated from seed, but home-growers usually increase them by splitting up older clumps and replanting the offsets, which gives earlier yields. The only requirement is plenty of light.
Chives should be freshly cut before serving. They have a very mild onion flavour without the biting quality and are used not only as a herb but also as a garnish on many cold and hot dishes. They should never be cooked - when used as a garnish for hot dishes chives should be sprinkled on top just before serving.
They are popular in cheese spreads, on bread and butter, in scrambled eggs, salad dressings and cold sauces, sprinkled on buttered boiled potatoes and as a garnish for assorted cold meat platters. In winter they arc a welcome source of Vitamin C.
The flowers are arranged in loose umbels and are followed by small bulbs. Garlic is a perennial herb propagated by planting the separate cloves directly in the ground where they are to grow, either in autumn or early spring. Bulbs are dug up and harvested when the foliage begins to turn yellow and dry. A very suitable and decorative method of storing garlic is to braid the bulbs together and hang them up in a cool spot.
Until recently the housewife used either fresh or dry garlic bulbs, but nowadays, thanks to modern methods of dehydration, it can he obtained in shops in the form of dry pieces, flakes, grains or powder, all of equally good.
They are frost-resistant and their leaves may be snipped the whole year long without affecting the plants in any way. However, they should be fed frequently and should not be cut too close to the ground so as to avoid damaging the growth centres. Chives may be propagated from seed, but home-growers usually increase them by splitting up older clumps and replanting the offsets, which gives earlier yields. The only requirement is plenty of light.
Chives should be freshly cut before serving. They have a very mild onion flavour without the biting quality and are used not only as a herb but also as a garnish on many cold and hot dishes. They should never be cooked - when used as a garnish for hot dishes chives should be sprinkled on top just before serving.
They are popular in cheese spreads, on bread and butter, in scrambled eggs, salad dressings and cold sauces, sprinkled on buttered boiled potatoes and as a garnish for assorted cold meat platters. In winter they arc a welcome source of Vitamin C.
The flowers are arranged in loose umbels and are followed by small bulbs. Garlic is a perennial herb propagated by planting the separate cloves directly in the ground where they are to grow, either in autumn or early spring. Bulbs are dug up and harvested when the foliage begins to turn yellow and dry. A very suitable and decorative method of storing garlic is to braid the bulbs together and hang them up in a cool spot.
Until recently the housewife used either fresh or dry garlic bulbs, but nowadays, thanks to modern methods of dehydration, it can he obtained in shops in the form of dry pieces, flakes, grains or powder, all of equally good.
0 comments:
Post a Comment