Every year we start parsley (for us and the Eastern black swallowtail caterpillars) and basil (for tomato salad and pesto) from seed. But before either is even planted, I have the excitement of welcoming my "gold" friends back.
Chives have a mild onion-garlic flavor that makes them a great sprinkle on potatoes or in pasta/rice/pilaf type side dishes, or with eggs. I just snip a handful, rinse, then snip or chop. They're so reliable and prolific that I've downsized from 4 clumps to 2, and last year was still able to divide and give some away to other gardeners. Here in Virginia they grow from spring through fall. Chive blossoms look like purple pom-poms, and last a long time in a vase; I'll try to remember to post a picture when they appear.
I very much enjoy the flowers of spring, but these returning bits of green bring me a different (quieter?) joy. I am so happy to have them back.
P.S. Sue B. at Attaining Virtue is hosting the Loveliness of Spring Fair--Flowerpots.
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