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 Chives (Allium Schoenoprasum) |
CHIVES It's believed chives were first used by the Chinese and then by the ancient Greeks. The colonists brought chives to America. Chives make a marvelous addition to soups, salads, stews, dips, sandwich spreads, salad dressings, pasta dishes, and pizza--among other things! These relatives of onions are perennial and easy to grow. They prefer a sunny spot and moderately rich soil. Their grasslike foliage adds interest to a border and they have delightful pale violet flowers. Garlic chives (Allium tuberosum) like those in our garden have flatter leaves and grow in dense clumps. They produce flower heads on tall stalks. It's best to cut the stalks before the plant sets seed or you could have garlic chive clumps everywhere. They do make for good eating though, with a slight garlicky flavor. Chives can be grown as a companion plant to repel bugs. |
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| MINT Mint is a perennial herb that is tenacious, tough and invasive. Mint will take over large areas if given the chance. You can keep it in check by regularly pruning and pulling up roots. Or instead of planting mint in the ground, plant it in a large metal container--such as a galvanized washtub. If you prefer, you can sink the tub into the ground. Mint is used widely in middle eastern cooking in dishes like tabbouleh, couscous and falafel. Then there's mint jelly and the required mint sprig in your iced tea! |
 Mint (Mentha) The ancient Greeks believed mint could clear the voice, cure hiccups and soothe the sting of a sea serpent. |
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| Sipping a cup of hot mint tea is said to soothe an upset stomach and relieve muscle spasms such as menstrual cramps. Mint can be used to freshen your bath water. Chewing some mint leaves will also freshen your breath! | ||||
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Mint was the symbol of hospitality in Greek mythology. A host rubbed the dining table with fresh mint leaves to sweeten and freshen the air and create a pleasant setting for the meal. | |||
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