Chives have an aromatic, leek-like taste - no wonder, since the herb belongs to the same plant family as onions, leeks & Co. - and also contains many vitamins. The tender stalks of the leek plant are usually used fresh and raw, but you can also freeze them or preserve them in some other way.
time and tool
Basically, the stalks of chives can be harvested all year round. Depending on the variety, there are chives with fine, tender and thicker shoots. The different types of chives also differ in terms of taste. It is best to harvest the stalks early in the morning, because this is when they contain their highest concentration of essential oils and therefore have a particularly large aroma. You can use a sharp and clean knife or scissors for cutting - the only important thing is not to crush the shoots or injure them unnecessarily.
Cut right
Cut the stems about two to three centimeters above the ground to make it easier for the plant to grow fresh shoots again. However, some shoots have split several centimeters above the ground and have almost doubled in size. If possible, cut these double shoots above the split so that the two shoots are preserved and can continue to grow. Also, when harvesting, make sure not to cut off the shoots indiscriminately, but instead to systematically thin out the plant - the more light and air the individual stalks have, the better the whole plant will thrive. You should use the harvested chives as soon as possible or freeze them fresh. If this is not possible, place the whole stalks in a glass of water - this way the chives will keep for a few days.
Can you use flowering chives?
The flowering stalks of chives are hard, taste very bitter and are therefore inedible. For this reason, many people cut off the resulting flower stalks as quickly as possible so that they do not reach maturity. You can prevent the chives from blooming by harvesting them regularly - but you should regularly cut off all the stalks to within three centimeters above the ground.
Flowers and buds are edible
However, this is actually not necessary at all, because both the distinctive flowers and the still tightly closed buds of the chives are edible. The buds can be made into fake capers by pickling them in vinegar and salt. The flowers are wonderful for decorating soups and salads, but can otherwise be used in the same way as the chive shoots. They have a strong, quite pungent aroma, which, however - due to the high nectar content - is also quite sweet. You can wait for the flowering period, harvest the flowers and buds and then cut down the stalks vigorously.
tips and tricks
It is very easy to propagate garden chives that have been planted out: simply let the plant bloom and wait until it has formed its seeds. Most of the time, chives sow themselves, you don't have to do anything for them.
IJA