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Chives grow in clusters, their blade-like leaves growing straight upward. The green leaves are hollow and come to a point. Chives can grow up to two feet tall in ideal conditions and can spread out up to 12 inches around. They have a mild onion flavor, that doesn't tend to leave a long aftertaste. Chives sport globular spiky, pinkish-purple flowers in the early summer months, which are also edible and share the same mild onion taste. Some varieties of Chives have white and red flowers. Chives are used as both a garnish and as an aromatic herb. Typically, Chives are added at the end of the cooking process because they lose flavor when heated.
Removing the plastic bag is the first thing to do. Keep the plant indoors, not fully exposed to the sunlight. Make sure you water the plant every second day or whenever it looks floppy. Water deeply at least once a week. The best practice is to transplant to a larger pot. It keeps the roots growing deep and the soil moist. Your goal when growing in a container is to keep the soil from drying out. The best time of day for water is early in the morning. One last tip if you keep them in a pot is to have a flowerpot dish that he's keeping the soil moist and at the same time, allows the water in excess to drain
Chive and Parsley Pesto
1 packed cup of fresh parsley leaves
2 packed cups fresh chives rough chopped
1 clove peeled garlic
juice of 1 lemon 2-3 Tbsp
a handful of toasted walnuts
1 Tbsp grated Parmesan cheese
1/2 cup olive oil more if needed
1/2 tsp salt
1 lb spaghetti