If you’re looking for an edible reduced-upkeep herb that doubles as an ornamental, chives (Allium schoenoprasum) might provide just what want. These herbs create foliage using and provide plenty and a mild onion taste of lavender flowers in early summer and late spring. With minimum treatment, chives create flowers and enough foliage for a lot of years.
When the top inch of soil feels dry, generally during periods of dry climate, water chives. Supply up to 1-inch of water or enough to moisten the soil into a 6-inch depth.
Mulch the bed using a 2 inch layer of bark when the crops attain around 6″ tall; by mulching crops that are smaller, their development may be suppressed.
Harvest the foliage ahead of the plants flower for taste. Cut person leaves using a little pair of shears.
Following the first bloom cycle completes, cut back the whole plant. Remove as much as a third of the peak with shears of the plant therefore the flowers are pruned away. When they have been cut back before the type seeds chives might flower another time.
When the foliage starts to turn yellow, stop watering. Following the leaves die off entirely cut the crops down to the floor.