May 15 – Garden Tip

Posted onCategoriesGarden Tips

Chives

Chives are the most petite member of the onion family. They are related to green onions (aka, scallions) and grow in little clumps of long, thin, hollow green leaves. Two types of chives are available, depending on your taste. The most common type is the onion chive which has an onion flavor. A second variety, the Chinese Chive, has a hint of garlic flavor to it. You can save a lot of money by growing your own herbs! Definitely swing by to pick up your chives!

Planting Tips:

[bulletlist]

  • An area with full sun is best, but a significant amount of shade will also be tolerated by this hardy plant.
  • An area that provides good drainage will produce the best quality chive plants.
  • Chive plants produce beautiful flowers which makes them a perfect addition to landscaping.
  • Chives can be grown almost anywhere. They thrive in both window boxes, indoor and out, as well as in gardens.
  • To promote new growth, cut back whenever the height exceeds six inches.

[/bulletlist]

You can also plant chives in a container! Thinking about starting a container garden this spring? Our vegetable container class is Sunday 5/27 from 9:30-10:30am. Stop by the nursery or call 732.530.3838 to sign-up! The class is $10 and you will leave with your own lettuce bowl containing 4 vegetable or herb plants. Don’t hesitate to contact us at the nursery if you have further questions. We are here to help you!

Garlic Chive Pesto (From The Gardener and the Grill) Makes about 1 cup

[bulletlist]

  • 2 cups chopped fresh garlic chives
  •  1/2 cup toasted walnuts
  •  1 garlic clove, crushed or roughly chopped
  • 3/4 cup regular or extra virgin olive oil
  • 1/2 cup freshly grated Parmesan or Romano cheese
  • Kosher or sea salt and freshly ground black pepper to taste

[/bulletlist]

In a food processor, process the chives, walnuts and garlic until they form a smooth paste. With the processor running, drizzle in the olive oil in a slow, steady stream until the pesto solidifies. Add the Parmesan and season to taste with salt and pepper, pulsing just to combine. Use immediately or spoon into a small jar with a tight-fitting lid. This pesto will keep in the refrigerator for 7 to 10 days or in the freezer for up to 6 to 9 months.

*For basil pesto, substitute fresh packed basil leaves for chives and toasted pine nuts for walnuts.