In the spring when my chives reach a nice height and before they bloom, I go out and give them a really short haircut.
Besides the rhubarb that is coming along nicely, but no where near cutting stage yet, the chives are the only thing in the garden that is green and growing.
Why do they get hacked down all at once?
Because I process them to put into containers that I freeze for use when the fresh chives have died down in the fall.
You may notice (upon close inspection) that the date on the above containers of chives is a little wonky. That's because being the lazy person I am, I used pictures from two years ago.
But I promise you I went through the exact same chive chopping process today. Now the house and my hands have a definite redolence of chives. Whoo-ee! Papa Pea has been gone all day and when he walked back in a half hour ago, his first words were, "Whoa! You're doing chives!"
Don't ask me why ('cause it beats me), but I failed to put any chives in the freezer last year. Yup, we were chive-less all winter. And, boy howdy, did I ever miss them. I kept thinking about putting some in cream soups, cottage cheese, scrambled eggs, dinner biscuits and rolls, etc. all through the winter months but the cupboard (freezer) was bare (of chives). This year I wanted to make sure I didn't regret failing to put up a big bunch, so that was my project for this afternoon. (I do live such an exciting life, no?)
the quotidian (10.23.17)
10 hours ago