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This entry was posted on July 8, 2013 by .
A sprinkling of chopped chives on top of a baked potato, a bowl of soup or a piece of cooked fish is an attractive way to add a gentle onion-y flavor to a dish. Chives are never cooked - its flavor is too fragile to stand up to heat - and seldom mixed into food. We've found that you'll get more harvestable chives over its productive life if you hold off cutting it at all until it's grown up to the lights, and then take off about a third. Harvest it too soon, and your total crop will be smaller.
This entry was posted in Indoor Gardening Tips on July 8, 2013 by .
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