Chive
Allium schoenoprasum and A. tuberosum (garlic chive)
I
’ve had an untidy clump of chives that has I use both types in mixed-egg dishes: scram
been struggling in the midst of a sea of dande bled, omelets, frittatas, and even savory pan-
lions for 7 years. They’d still come up regardless cakes. Another major use is with pasta and
of frost, snow, and below-zero periods, but they potatoes as a final garnish. The garlic chive is
didn’t look very happy until I learned of their especially good with pasta and makes a bril
need to be divided every 3 years. So in the fall I liant addition to an otherwise all-green salad.
dug them up, used pruning shears to cut verti- Th e fine, slim, bright green stalks are a per
cally through the shallow roots, and spread out fect garnish to elegant Asian-styled dishes,
my clump into six parts, set 6–8 inches apart. where there’s a lot of open plate space; just two
This year I’m going to companion plant chive stems casually crossed can say more than
the chives with carrots, which I’m told will words will ever say about your ability to fi nish
help the carrots avoid a common fungus. In any in beauty.
event, the idea of purple chive blossoms bob- And while on the subject of beauty, I hap
bing about in a bed of bright green carrot tops pened across an unusual companion planting
seemed too good to pass up. suggestion: chives flourish in the company of
I’ve had two types of chives for years: the roses. Since making this discovery, I intend to
one with purple flowers and thin, empty stems try this myself and find yet another reason to see
(Ruby Gem), and the larger solid strap-like plants as a kind of community that celebrates
stemmed garlic (Chinese) chive, with a pure diversity.
white edible flower that really has a garlic lilt to
its taste.
264 • GROWING AT THE SPEED OF LIFE
