This is what happens when you don’t keep on top of the weeding; a carpet of invading buttercups has now taken over the chive bed…
The only compensation is that the chives don’t seem to mind (for now) and it makes a cheering show in the corner of the veg plot!
I put chive flowers in yesterday’s meal and the kids loved them - they’re like little, hot explosions in your mouth and the colour is fantastic.
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Deborah said,
May 16, 2008 @ 7:24 am
I try not to think about their roots but the buttercups look so wonderful - they scream early summer to me - I think I spent most of my childhood spare time in water meadows which would turn to seas of golden yellow.
And I too like to add chive flowers to salads as they add coulour too plus a bunch for the kitchen table. My sage is in flower too so they will be added to the bouquet.
mandarine said,
May 16, 2008 @ 8:10 pm
I had put chives flowers (the whole ball) for decoration before, but I only just discovered this year that I could split them into the individual flowerlets and thus make them edible. The color is fantastic, and the taste is great. I had always found that adding chives to an otherwise a green dish (e.g.spinach or peas) was dull colorwise. Now I know I can have almost the same taste effect but with a cheerful color.