After the late Kansas snows, spring is finally unfolding around us.
The tulips have pushed their way through the soil and are in full bloom. The grass has turned green, and Bradford pears are a sea of white.
My herb bed is coming alive, as well. I made my first cutting of chives a few days ago. They already have regenerated and are ready to cut again. Chives appear at the first sign of spring and, once planted, come back year after year. Chives add a burst of flavor to salads, sauces and vegetables. When I don’t harvest them often enough, they produce beautiful purple flowers, which make a gorgeous garnish. Yes, I love chives — I think I will plant some more this spring.
Some of you have questions about chives and other members of the onion family. Let’s get those questions answered.