To seed: Start by planting 2-3 seeds 0.25” deep in rich soil. Ensure your soil is well drained and in full sun to partial shade. A window spot will do. Chive seeds will germinate between 7-21 days. Keep the soil moist, not soggy. If you press down on the soil and water rises, you have watered your seeds too much. Once germination begins, watering can lessen; chives are drought-tolerant and require little attention.
Look & Taste: Mature organic chives can grow between 6” to 16” tall and will produce light purple flowers. The flowers bloom in the more cooler spring season and bow in hotter summer air. The shoots and flowers are edible, rich in calcium and iron, and have a light oniony taste.
Harvesting & Storage: When harvesting, don’t trim shoots to the base. Clip of chives a third of the way from the soil base and leave 80% of the plant to ensure continued growth. Fresh chives can be stored for serval days in the fridge or in a glass of water on your counter.
We purchased our seeds from True Leaf Market.
True Leaf Market has been in business since 1972 and proudly supports home and professional growers in the seed industry. They have a lustrous variety of seeds from premium brands such as Mountain Valley Seeds, Sustainable Seeds, Kitazawa Seeds, and Handy Pantry. As an independent non-gmo seed company, they proudly support anyone who wishes to grow.
Time: 20-30 minutes Serves: 4
Ingredients
½ of a white onion
5-8 scallions (green onion)
2 cups chives
¾ cup all-purpose flour
½ tsp salt
½ cup water
3 cloves of garlic, minced
2 tbsp of oil (olive, vegetable, and canola work well. If you use sesame oil use lower heat.)
Directions
Slice your onion, scallions (green & white parts), and chives into 1-inch-long strips. Then transfer to a medium-large mixing bowl. In the same bowl, add your flour, salt, and water. Mix until well combined.
In a non-stick pan, sauté minced garlic in 2 tbsp of oil on medium-low heat. Remove garlic when fragrant, leaving most of the oil in the pan, and mix in with other ingredients.
In the oiled non-stick pan, start to fry your pancakes. Spread the batter evenly onto the pan, covering the whole surface. Fry on both sides for 5-10 minutes or until the sides are golden in color. If the batter is not cooking through, leave the pancake on the pan on low heat for a few minutes. The inside should not be gooey.
The pancake should be ready to serve when it is crispy and cooked through. Repeat the process if you have extra batter.
Enjoy your pancake with gochujang, sriracha, soy sauce, or dumpling sauce!
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