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Harvest chives 30 days after you transplant or 60 days after seeding.

Be sure to cut the leaves down to the base when harvesting (within 1 to 2 inches of the soil).

Harvest 3 to 4 times during the first year. In subsequent years, cut plants back monthly.

The chive plant will flower in May or June. (The flowers are edible.)

Use chives when they’re fresh or frozen (freeze the leaves in an airtight bag). Dried chives lose their flavor.

Store chives in a cool place in a resealable container.

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It is important to give chives consistent watering throughout the growing season for high yields. Moisten the soil thoroughly when watering.

Use mulch to conserve moisture and keep the weeds down.

For good production, sidedress with fertilizer in May and July with 1 teaspoon of 21-0-0 per square foot.

Minimal care is needed for fully grown plants.

After the flowers bloom, be sure to remove them so that the seeds aren’t spread throughout your garden.

Plants grow to be 12 to 24 inches tall and may spread a foot across.

Remember to divide the plants every 3 to 4 years in the spring. Chives are much more productive if divided regularly. Allow divided plants to grow for several weeks before harvesting.

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Bulb rots (caused by soilborne fungi)

White rot

Mildew

Rust

Smut

Various fungal leaf spots (such as purple blotch and gray mold)

Onion fly

Thrips

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Chives prefer full sun.

Soil needs to be moist, fertile, rich, and well-draining. Before planting, incorporate 4 to 6 inches of well-composted organic matter. Apply 2 to 3 tablespoons of all-purpose fertilizer (16-16-8) per square foot of planting area. Work compost and fertilizer into the soil to a depth of 6 to 8 inches. (Read more about soil amendments and preparing soil for planting.)

For a head start, start the seeds indoors 8 to 10 weeks before the last spring frost. (See local frost dates.) Transplants need good growth before being set in the garden.

If you are growing from seed, sow as soon as the soil is workable in the spring. For the best growth, the soil should be around 60º to 70ºF.

Plant seeds ¼ inch deep and final plant spacing should be 4 to 6 inches apart in all directions.

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Step 1

Melt the butter and oil in a large flameproof casserole dish over high heat. Add one-third of the beef and cook, stirring occasionally, for 5 minutes or until brown all over. Use a slotted spoon to transfer beef to a heatproof bowl. Repeat, in 2 more batches, with the remaining beef, reheating pan between batches.

Step 2
Add the onion, capsicum and garlic to the casserole dish and cook, stirring, for 10 minutes or until onion softens. Add the marjoram, paprika, caraway seeds and lemon rind, and cook, stirring, for 1 minute or until aromatic. Add the beef, stock, water and tomato paste and bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 1 1/2 hours or until beef is tender. Taste and season with salt and pepper.

Step 3

Meanwhile, to make the dumplings, sift the flour into a large bowl. Add the chives and season with salt. Use your fingertips to rub butter into flour mixture until it resembles fine breadcrumbs. Make a well in the centre and pour in the water. Use a round-bladed knife in a cutting motion to mix until evenly incorporated. Divide the dough into 8 equal portions and roll each portion into a ball. Arrange the dumplings over the top of the beef mixture. Cook, covered, for 15 minutes or until dumplings are cooked through. Remove from heat.

Step 4

Spoon the beef goulash and chive dumplings among serving plates. Serve immediately.

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25g butter, 2 tablespoons olive oil 1.5kg diced beef, 2 brown onions, halved, thinly sliced, 1 red capsicum, halved, deseeded, finely chopped, 2 garlic cloves, crushed

2 tablespoons finely chopped fresh marjoram, 1 tablespoon smoked paprika, 1 teaspoon caraway seeds

1 teaspoon finely grated lemon rind, 1L (4 cups) Massel beef stock, 500ml (2 cups) water, 1 tablespoon tomato paste,

Salt & freshly ground black pepper

Chive dumplings
190g (1 1/4 cups) self-raising flour

2 tablespoons finely chopped fresh chives

Pinch of salt

75g chilled butter, cubed

60ml (1/4 cup) cold water

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600g Coles Brand Mashed Potato

1/3 cup (25g) Parmesan, finely grated

1/4 cup fresh chives, finely chopped

Parmesan, finely grated, extra

Method

Step 1

Heat the potato following packet directions. Add Parmesan and chives and fold to combine. Sprinkle with chives and the extra Parmesan to serve.

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Ingredients - 1/2 kg of red potatoes
bunch of chives
bacon- 200 grams
3- boiled eggs
mayo
cream
seeded mustard
slat and pepper to taste

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1. Quarter the red potatoes
2. Boil eggs on low
3. Quarter potatoes in another pot to boil on mid until soft.
4. drain and allow to cool.
5. dice bacon
6. fry pan, cook to crisp then allow to cool on paper towel. .
7.  take eggs off heat, allow to cool then DE-shell
8. in a bowl mix mayo,cream to mace a sauce.
9. add seeded mustard.
10. chop chives
11. combine potatoes, sauce bacon, chives then stir well.
12. cut eggs in quarters
13. either mix the eggs in or lay on top.
14. add salt+pepper to taste
15. present the eat and enjoy.

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Chives are part of the allium family of vegetables and herbs. This family also includes garlic, scallions, onions and leeks. Allium vegetables have been cultivated for centuries for their characteristic, pungent flavors and for their medicinal properties

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description: Chives, Allium schoenoprasum, are perennial herbs in the family Liliaceae grown for their leaves which are used as culinary herbs. The chive plant is a member of the onion family and forms small bulbs from the roots. The leaves of the plant are tapering, hollow and cylindrical and have a soft texture.

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http://www.softschools.com/facts/plants/chives_facts/1771/
http://www.medicalnewstoday.com/articles/275009.php
http://www.taste.com.au/recipes/parmesan-chive-mash/472e9838-434d-4534-b6b1-03914fa6f425
http://www.taste.com.au/recipes/beef-goulash-chive-dumplings/7ae72243-d9e4-4a3d-9619-6d88a8cbf844
http://www.almanac.com/plant/chives

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-  Chives are rich source of vitamin K, C and folic acid and minerals such as manganese, magnesium and iron.
-  Leaves of chives are used to reduce high blood pressure, facilitate digestion, alleviate stomach discomfort and prevent bad breath. They can also improve strength of nails and hair. Juice obtained from leaves can be used against mildew, scabs and fungal infections.
-  Chives is perennial plant (lifespan: more than 2 years in the wild)