
                                       CHIVES
                                       ======

                                    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 bulbs 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 does wonders
     for  egg  dishes, as well as cottage,  pot and other white cheeses. It
     also perks up sour cream and yogurt.

     A  mild  member  of the onion family,  chives  lent  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.  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 attribute 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.
     
