We created a small herb garden last year. The first year it looked a bit sad but this year, with spring rain and warmth, it’s looking lush!
But the star of the patch has got to be these chives. The flowers are so beautiful and what’s more, edible. In fact, last night we chopped them up and added them to our salad to add flavour and colour, though it was a bit of a shame to have to cut them.
After a couple of years they will have grown much bigger so simply divide them up – before you know it you will have more chives than you can eat!
Top Tip: plant chives near your carrots to throw the carrot-fly off scent!Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.
Sign-up to the Kitchen Garden Magazine Newsletter
You can unsubscribe at any time.