Chives, Lovage, Borage & French Tarragon

GARDEN PATCH POINTERS
BY ROBERT H. AND HOBERLEY SCHULER

Chives, Lovage, Borage & French Tarragon

Q: Thank you for the articles on herbs. What can you tell me about other garden herbs? George Springer, San Louis Obispo

A: CHIVES, Allium schoenoprasum, is native to the Northern Hemisphere and is the smallest of the onion family. The thin, round and hollow leaf has an onion like flavor and is grown from bulbs in grass-like clumps. Chives can grow to a height of 2 feet, but are usually shorter since we continuously keep snipping to use in our cooking. The clover like flowers is rose-purple in color which makes it a beautiful addition to our flowerbeds and flower arrangements. The whole plant, including the flowers, is edible.

Another allium species similar to the common chives is garlic chives or Chinese chives, A. tuberosum. The leaves are flat and solid instead of round and are green-gray in color with flowers that are white.

Chives do best in moist fairly rich soil and in full sun. They can be propagated by seed or by bulbs. The flower seeds will overpopulate the area with new plants if the seeds pods are not removed. Chives should be divided every 3 to 4 years and cut back severely and frequently. The leaves will become tough if not cut back close to the ground periodically during the season.

Chives are a valued companion planting for roses and other plants that are subject to aphids and Japanese beetles. Blend the excess chopped leaves with some hot peppers to make a leaf infusion for aphids or mildew. Chives also make excellent container plants.

Use chopped chives in salads, cheese and egg dishes, sauces and soups for a delicate onion or garlic flavor. Use fresh leaves or preserve by drying or freezing. I clip the leaves in small pieces and place in a container for future use. There is no need to thaw before using. I freeze the flowers in an ice cube for decorative drinks.

LOVAGE

Lovage, Melissa officinalis, is a perennial growing 4 to 6 feet tall and 2 feet wide. The leaves, stalks and flowers taste like celery. In fact, the seeds are sometimes sold as celery seeds. It is a native of the Mediterranean area.

The plant loves full morning sun and some afternoon shade in areas that get more than 95º. Plant in moist, slightly alkaline soil, with plenty of organic matter. The bright shiny green foliage makes a bold background plant in the garden. It has small yellow flowers in flat-topped clusters.

Harvest the leaves when they are young and tender, before the plant goes to seed. The strong celery-like taste and aroma stand up to cooking. Use in salads, soups, and stews. When the leaves are dried we add to the “Bear Creek” potato soup mix for a great celery flavor. When the seeds turn brown, harvest for using on meats, in candy, bread, or cookies.

BORAGE

Borage, Borago officinalis, is a tough, drought resistant annual or biennial with a cucumber taste. It can be very evasive with its seeds.

Plants reach 2-1/2 feet high and 12 inches wide with hollow stems. The leaves are 4 to 5 inches long, gray green, covered with stiff hairs. Star shaped 1-inch flowers appear in clusters on branched stems from mid summer to late fall. The flowers are pink at first, and then turn clear blue. A new cultivar “Alba” is white flowered.

Borage is easy to grow in most soils (it can reseed and become a pest) and grows in full sun or part shade. Plant a seed every month for continued supply of small leaves and fresh flowers. Plants are best started from seed, but young plants can be transplanted.

Pick fresh leaves while they are young and they can be frozen for future use in soups, tea sandwiches, and cheese and yogurt dips. The flowers are edible and used to brighten salads and summer drinks (place flowers in ice cubes). The older leaves resemble spinach when cooked and the bristly hairs dissipate after cooking. Fresh blossoms can also be candied to use as decoration for cakes and cookies.

New and older leaves can be dried and combined with dill, mint, and garlic for a salt free herb-seasoning.

FRENCH TARRAGON

French Tarragon, Artemisia dracunculus var. sativa, is essential to fine cuisine, this anise flavored; half hardy perennial grows 1 to 2 feet high with late spring growth. It’s slender, narrow stem produces blue-green leaves.

Propagate by dividing established plants in early spring every two years by separating the roots before new growth appears. Grow in full sun in soil with good drainage. In really warm climates, the plant can go dormant in the summer, but will grow again in the early fall with water and a fertilizer application. The plant requires dormancy during the winter. This plant can freeze and die.

Begin harvesting tip growth when the plant is 12” high. Just before frost, harvest the entire plant. Use leaves fresh or freeze them. Dried French tarragon is acceptable but a poor substitute for the fresh leaves. Use fresh leaves on roasted chicken; dishes with fish, egg, and cheese; breads, salads, and in drinks and teas.

Have a garden question? Contact rhschuler@frontier.com
Previous articles visit www.californiagardenclubs.org/Features/garden_pointers

Robert H. Schuler, M. G.

GARDEN PATCH POINTERS
BY ROBERT H. AND HOBERLEY SCHULER
Oregon State University Master Gardeners and NGC & CGCI
Garden Study and Landscape Design Master Consultants