Herb of the Week: Chives!

By Barbara Smith

Chives — this culinary herb not only tastes great, but it also looks great in your garden, too. This perennial herb has grassy foliage and lovely purple pom-pom flowers that are also edible. Hardy to Zone 3, chives adapt to sun or shade, and most soil conditions. Once your clumps form, you can divide them to increase your planting size.

For those new to growing chives, know that to harvest them, you cut the clump back to about two inches above the ground, rather than selectively cutting a few stems here and there. The plant will regrow, and new flowers will form. Be sure to harvest extra before winter sets in; chives freeze well and can be thawed for use in the cold season ahead.

A popular product from the Herb Associates’ kitchen is Chive Blossom Vinegar, made by infusing the flowers in white wine vinegar. Put the ingredients in a glass jar and let them steep. The resulting product is a lovely pink color, with a slightly oniony flavor. It can be used in salad dressing, or in other ways you use vinegars. Bottles of the Herb Associates’ Chive Blossom Vinegar will be available in the Garden’s Gift Shop by mid-June.

Also this week, the Herb Associates made “Spicy Herb Dressing” and “Sweet and Sour Stir Fry Sauce”, both featuring chives, among other herbs. Finally, a new product — “Dandelion Jelly” — made its debut. Made with dandelion blossoms, the jelly has a faint honey flavor. All these products are in the Gift Shop now.

The Berkshire Botanical Garden’s Herb Associates began in 1957 and have been making and selling products for the benefit of BBG ever since. At BBG, the Herb Associates oversee a display garden and production garden, both located near the Center House. Members/volunteers meet every Tuesday morning during the late spring through mid-autumn each year, coinciding when the gardens themselves are open to the public. Members plant, weed and tend the gardens, as well as harvest and process the variety of herbs.