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Chives - Common
The Chives Common, 'Allium schoenoprasum', has beautiful edible flowers and delicate onion flavored foliage. The Common Chives are at home anywhere. Not many plants do as many things as this plant does and are as easy to grow, maintain, and they come back every year. The Chives plant is 12 inches tall and has narrow, hollow leaves. They produce round pinkish-purple flowers in late spring and early summer. Chives are a type of onion grown for the foliage and not the bulb. The edible flowers make a tasty chive vinegar. Chives foliage is used as garnish to compliment onions, potatoes, asparagus, cauliflower, corn, tomatoes, peas, carrots, spinach, poultry, fish, shell fish, creamy sauces, cheese and eggs. It is very famous for use on baked potatoes with butter and sour cream and chopped chives on top. Plant in the early spring as soon as the soil can be worked or 2 months before first fall frost. Chives prefer rich, well drained soil. ... additional info
Pepper - Chile - Scotch Bonnet The Pepper Hot Scotch Bonnet, 'Capsicum chinense', is 10 to 20 ties hotter than a Jalapeno. Scotch Bonnet is a type of Habanero, considered the hottest pepper in the world. Words such as hellish, blistering, and incendiary are used to describe the heat. The Red Scotch Bonnet is sweeter and a little less hot than a Habanero. They are great in salsa. The question is, "Are you man or woman enough to grow and eat this variety?" Transplant outside in the spring 3 to 4 weeks after last frost date. Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. Peppers use quite a bit of water but prefer to be watered deeply and not too often. Use gloves and do not touch any other part of the body after harvesting. Wash your hands immediately. |
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