Chives – the classy garnish

picture of chives

A sprinkling of chopped chives on top of a baked potato, a bowl of soup or a piece of cooked fish is an attractive way to add a gentle onion-y flavor to a dish.  Chives are never cooked – its flavor is too fragile to stand up to heat – and seldom mixed into food.  We’ve found that you’ll get more harvestable chives over its productive life  if you hold off cutting it at all until it’s grown up to the lights, and then take off about a third.  Harvest it too soon, and your total crop will be smaller.