I’m sure we’re all itching to get started on our planters and gardens! But prep works comes before all that, and the next meeting of the Yorkton and District Horticultural Society is very timely! Frank Woloschuk will be telling us all we need to know about “Plants, Roots,
Rhizome divisions and Cuttings: How-To” on Wednesday, May 17 at 7:00 p.m. at SIGN on North Street. This is the perfect topic for this time of year, and I know Frank, who is an expert gardener, will have a very informative presentation with great advice! Everyone is welcome! Remember, you don’t have to be a member of the group to come and hear the speakers! Just come on in!
Also, if you have your calendar handy, put a circle around Friday, May 26: that’s the date of our Spring Plant and Bulb Sale, from 9:30 a.m. till 5:00 p.m. at the Parkland Mall. You’ll find plants of all kinds at great prices, so plan to be there!
The other day we picked our first produce from the garden: guess what it was? Chives! It may not seem like the most exciting thing to harvest in the spring, but I can tell you that to me, it was! It was so nice to go out to the garden and pick those tender green shoots.
That clump came from Sweet Pea’s garden, making it even more special. The color was so vibrant; the aroma was heavenly! And I can’t even tell you how yummy they tasted on top of steamy, buttery mashed potatoes! Delicious!
Do you have any chives in your own garden? If not, make this the spring to add a clump to your patch. They are easy-care perennials, onion cousins in the allium family, that like a sunny location with well-drained soil. They grow to be about 18 inches tall, and in late spring have beautiful purple flowers like purple pom-poms. These are a treat in themselves, because you can break apart the little florets and garnish a salad or potato salad or mashed potatoes or even scatter them on top of pork chops. They add a gourmet touch and a delicious onion flavor.
We cut our chives back in the fall, to about two or three inches tall. It makes a nice, neat start for spring. It is also good to divide chives clumps every four or five years. I like them for another reason, they are beautiful even in flower beds because of their look: the tall, slender stalks of chives are very architectural and give a nice change of texture among our plants.
Though I have read about various diseases that can be a problem with chives, I can say that we have never had any issues with ours, so plant chives without worry! I read somewhere they are good companions plants for carrots: their allium qualities perhaps keep certain carrot pests at bay. And if you enjoy hearing about the symbolism of plants, chives symbolize usefulness in the garden.
Drying chives is a harvesting possibility, but they don’t seem to retain as much of their flavor. So, you can freeze them. It’s very complicated: wash them, dry them well, put them in a plastic bag or container and toss them in the freezer! Can’t get easier than that!
Chives are a versatile plant to have in our gardens: they’re beautiful all on their own, but they are also a delicious addition to our garden roll-call. Don’t be afraid to plant them in among flowering perennials. Just as long as you give them the basics they need of full sun and well-drained soil, they will be a beautiful edible that you can enjoy for years to come!
I found a yummy recipe using chives to share with you; visit our website at www.yorktonhort.ca; it sounds like a great dish for a summer outdoor meal in our gardens!
Have a great week!
