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CULTIVATION: ============ Chive is a perennial with small bulbs,
producing grass-like cylindrical hollow dark green leaves. Bearing
in the summer an inflorescence of pink or purple flowers. Prefers
sunny, or partial shady location. Grow best in rich, moist and well
drained soil.

Take offsets or divide bulb in autumn or spring. Sow seeds in
spring. Germination time is about 10 days, plant matures in 80
days. They don't develop into husky specimens until the second
year. Grows in zone 1-10. Remove flowers for better flavor, and
divide and replant every 3-4 years. Transplant to 9 inches apart, and
water in dry spells.

Cut leaves, leaving 2 inches for regrows. Pick flowers as they open.
Once the flowers appear the leaves become much less flavorful.
Refrigerate chive leaves in a sealed plastic bag to retain
crispness for 7 days. Dry flowers and bulbs. Leaves cannot be dried
with any success, but may be quick frozen and stored.

CULINARY USES: ============== Fresh chopped chives will make any
food a delight. Sprinkle them on salads, potatoes, cooked
vegetables, soups and chicken. Chive do wonders for egg dishes, as
well as cottage, pot and other fre white cheeses. It also perks up
sour cream and yogurt.

A mild member of the onion family, chives lend just the right
accent anytime raw onions might be overpowering. Always add at
the end of cooking.

Sprinkle on food to stimulate the appetite and help digestion. They
will also help counteract the fattiness of some foods. To
reconstitute dried chives, moist with salad dressing or lemon juice.
Chives freezes well but are poor when dried.

Use the bulb sparingly. You can rub it around a salad bowl or fondue
dish to add flavor.

Use chives in place of raw onion in hamburgers for a milder flavor.

MEDICAL USES: ============= Chives are said to stimulate the
appetite and relieve high blood pressure . A few crushed chive
bulbs added to boiling water, then allowed to cool, can help ease
a troublesome cough if the drink is sipped regularly.

Chives are high in vitamin C and iron. The iron content is useful
against anemia. In order to receive the maximum benefit, chives
must be eaten fresh.

The sulfur compounds in chives have antibiotic properties. Eating
chives seems to lower blood levels of low-density
lipoproteins, the bad cholesterol that clings to artery walls. This
effect is attributed to the oils in each plant. WARNING: ========
Generally regarded as safe, for healthy nonpregnant, nonnursing
adults. OTHER USES: =========== Many insects are repelled by the
odor of chives, which appear to act as safe natural pest repellents.
They keep the bugs away without poisoning people or pets. Grow chives
as a deterrent for aphids, apple scab and mildew. Submitted By BARRY
WEINSTEIN On 03-14-95

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