|April 2015 Onion Chives|
I had just transplanted these chives (again!) in March so that I could have a permanent onion/garlic area within my garden beds. They are perennial and will come back year after year. You can divide them and transplant them into multiple locations to increase the amount of chives you can harvest. They are very tolerant - and best of all - they freeze super well.
So if you have not already starting your chives, it's time to get to it. They will continue to grow and replace the cuttings so you can store up a bunch for winter. I generally try to store at least one large gallon sized bag for the winter. We run out well before winter is over, but while we have them it's nice to add a fresh taste of summer to our winter dishes.
For years, I have been cutting my chives (and other herbs) with scissors. Scissors create less bruising - especially for soft herbs like basil or sage.
Scissors have their pros and cons. One of the cons is the amount of time it takes to snip itty bitty herbs. Then I came across the Magnifeko herb scissors.
Of course, I grabbed some asparagus too. But back to the chives...
If you have ever cut up herbs to put into a zip top bag, then let me share this tip - put the bag into a bowl first. It will hold the bag open for you.
Then start cutting:
These scissors do a great job of slicing up herbs. I can't wait to try them on fresh basil (but I have to wait for more basil to grow!!)
If I could change one thing, I would have loved to receive a small cleaning brush or cleaning tool to make it easier to clean between the blades. If you clean up right away, everything rinses out perfectly with running water. If you get side tracked and let them sit for a while, I imagine clean up will be a lot more difficult.
Here is the finished product:
And all bagged up:
Disclosure: I received a complimentary product for review purposes. All opinions expressed are my own and this article does NOT contain affiliate links. No compensation was received.