Chives (Allium schoenoprasum)

Chives (Allium schoenoprasum): no introduction needed for this precious herb, its taste, as can be inferred from its name in Italian: Onion Herb, is that of the onion, but more subtle and delicate. It therefore also adapts to delicate tastes, particular mixes, not only because of taste, but because of the crunchy texture provided by its hollow stem (the edible part of the plant). The French (ciboulette) love it at least as much as us Italians do.
 It is consumed fresh and raw, since fragrance and texture are lost with cooking.
Cultivation is simple, suitable in both, pots and open ground, it is a perennial species, in winter it will lose the aerial part to veg out as temperatures rise. Sowing from February to September. Harvest to be carried out when the stems reach a size suitable that is for consumption, it is advisable to cut a few centimetres from the ground in order to allow more harvests from the same plant. If allow to keep growing, it will produce ornamental purple flowers of spherical shape between June and August.
 It fits well in vases.