Page 8, 7th March 1958

7th March 1958
Page 8
Page 8, 7th March 1958 — IN YOUR GARDEN

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QPRING onions are things that " one either likes inordinately or dislikes intensely. and I confess to belonging to the former group. This applies also to chives. Young onions. pulled for thinning. are the most delicately trial/Mired. Next to them come chives. and soon the long hollow leaves of these will be ready for pulling. Chopped finely. chives will enhance the flavour of almost any sandwich, and they are so easy to grow. and go on producing new leaves for so long, that no kitchen garden should be without them. A few of the leaves clopped small fidd a piquant flavour to soups, stews, rissoles and mashed potatoes, and in summer to any green salad. Anyone who has chives in their own garden will be glad to divide some of their own clumps and hand them over to be re-planted. about six inches apart. when they wil soon increase and become healthy clumps of their own; or the plants can be bought outright. Once established. keerr on using the leaves to ensure a continuous supply. Other useful herbs for the kitchen garden are tarragon (for salads), sorrel (for soups, and to add flavour to spinach). and lemon thyme (for all milk soups and for any forrn of cooked lentils). Bits of these herbs can always be got from fellow gardeners at this time of year, which is quicker and simpler than sowing the seed for oneself. Parsley is, of course. a necessity in any garden, and is so decorative that it can be grown as a border plant.


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