
     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 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  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.  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 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.
