Introducing Miss Dandelion

Now that we have established that Miss Lavender and Miss Rosemary are sisters to Lamiaceae family, we look back to realise that Miss Chamomile had another true sister, who is well known around the world, but I am so upset to say that she is just not fairly treated, and some would say that she is the black sheep of the family, and just a ‘weeeed’, and that is just not true. Miss Dandelion is a real gal, no wimp and very adaptable to wherever she is found, therefore I’ll stand by her anytime because she has so much more to offer than we think.

Miss Dandelion, which grows to 15cm to 25cm (6″ – 10″) and is native to the regions of Europe and Asia, but due to the travels of man, she has spread along with him, and although she is sadly perceived as a ‘weed’ (nasty people), she is truly a gift. Oh by the way, we must not forget that she has versions in Russia – Taraxacum kok-saghyz Rodin, which grow to 30cm – 12″, which was harvested during WW2 for latex and a Chinese dandelion – Taraxacum mongolicum, which grows to 25cm – 30cm (10″ – 12″).

The Russians called Miss Dandelion, the “elixer of life” and was considered to be a “life infusion”. It was greatly used by the Russian aristocracy and was the favourite remedy of Russia’s most famous Herbalist and Russian Orthodox priest, – Panteleimon the Healer.

The Dandelion is sometimes called ‘Lion’s tooth’, and where did this name come from? When the French saw this plant they looked at the leaves and noted that the leaves look a lot like a set of lion’s teeth, therefore they called it ‘dent de lion, meaning lion’s tooth. Mr Culpeper notes the other rather frank and vulgar French term given to it as, ‘Piss-a-beds’, and although somewhat coarse, this term comes from it being an excellent diuretic. Mr John Gerard noted that her flower was “double, & thicke set together, of colour yellow, and sweet in smell … but bitterer in taste than Succorie.”

Dandelion, which comes by many other names such as Puff Ball, Royal Herb, Old man’s clock, wetweed, swinsnout, wild endive and Prince in Paupers Clothing, and many more, has the botanical name of Taraxacum officinale, which can be found either as T. officinale folia, which is dandelion leaf or T. officinale radix, which is dandelion root, two parts of the same plant that have many benefits. The flower is sometimes used but much less. There is a ‘Red-seeded’ dandelion – T. erythrospermum.

The Weed File – Detective work

She has a copy cat, who is called by the name of Cat’s ears, Hypochoeris glabra and H. radicata and another couple of imposter’s called Hawkbit, Leontodon saxatilis, and Hawksbeard, Crepis capillaris and to be fair, they are not really fakes because they are what they are, its just that they look very similar, but don’t have the same gifts. Who knows what true benefits they may have, and no-one has discovered them.


She has flower stems that do not branch with a single large flower up to 3.5cm – 5cm or 1 3/8″ – 2″ diameter flower. These stems as well as the leaf stalks are ‘hollow’ that once they are cut, produce milky sap and her leaves are ‘hairless’ with a point at the tip and the lobes are backward pointing – runcinate. This ‘hollowness’ is not found in the others, so this is important.

Cat’s ear

This girl has sparingly branched flower stems, that only have one flower each. Her leaves are ‘hairy’ in a ‘bristlely’ way and due to the ends of the leaves looking somewhat like cat’s ears, that is where she got her name of course.


She has unbranched flower stems like Miss Dandelion with a single flower, but her stems are solid and not hollow. Her leaves are hairy and there is a ‘forking’ in the hairs making a ‘T-shape at the tip.


She has very branched flower stems that have lots of leaves on them, that produce many smaller sized flowers. She is the only one who is a ‘annual’ as the others are perennials.

A few things to note: If you are getting any of these plants growing in your garden, yard or paddock, it means that the soil is becoming compacted, so aeration and loosening up of the soil will ‘naturally reduce’ them, therefore there is no need to use chemicals and saves money. Also, it is said that ‘True Dandelion’ is healthy for horses, but the others are not and are said to cause ‘string holt’.

How to use Dandelion

Dandelion has many uses, but not quite like her sister Miss Chamomile, as principally its the chamomile flower that is used, and it is lovely don’t you think, but with Miss Dandelion we can use the whole plant, specifically the leaves and the roots. Apart from the medicinal uses of Dandelion, it has many culinary uses – for example, salads, vinegars, syrup, in soups (leaves) or on soups (petals), mustards, in and on breads, muffins, pizza and fritters and various herbal teas, gardening, in shampoos and even for dying.

Herbal teas

Dandelion tea comes generally in two forms, either from the leaf or the roots, both can be delicious and have therapeutic affects. Usually the roots are roasted but the leaves can be fresh, dried or fermented.

Dandelion ‘leaf’ tea

This can be made out of fresh, dried or fermented dandelion leaf

  • Put 2-3 teaspoons of dried leaves or 5 – 6 freshly chopped leaves per cup,
  • Pour in boiling hot water
  • Steep for 5 – 15 minutes (Longer is stronger)
  • Add a sweetener if desire such as raw honey, stevia or erythritol
  • Enjoy

Dandelion and Liquorice Root tea

1) Infusion

  • Put in 1-2 teaspoons of dandelion root tea per cup
  • Add 1-2 teaspoons of liquorice root per cup
  • Pour in boiling hot water
  • Steep for 5 – 15 minutes (Longer is stronger)
  • You can strain out the dandelion and liquorice root or leave it in there
  • Add a sweetener if desired, such as raw honey, stevia or erythritol
  • Enjoy

2) Decoction

  • Put 2-3 teaspoons per cup into a saucepan
  • Add 1-2 teaspoon of liquorice root per cup
  • Pour in the water – 250mls per cup
  • Bring to boil and simmer for 15 minutes (Longer is stronger)
  • You can strain out the dandelion root or leave it in there
  • Add a sweetener if desire such as raw honey, stevia or erythritol
  • Enjoy

How to make Roasted Dandelion Root Tea

If you are trying to make your own dandelion root tea, so you can have a caffeine free beverage, it is best to use roots from the third year, but they can be used younger, if you can’t wait, say, about a year or two.

  • Simply dig them out
  • Wash them clean
  • Chop the roots up into small bits, 6mm / 1/4″
  • Dry them out for 4 – 14 days (until hard and brittle)
  • Place them into a tray suitable for roasting
  • Spread them out evenly over the tray
  • Slowly roast them in an oven at 94C / 200F until brown similar to coffee
  • Seal in an air-tight jar with a label
  • Grind the roots as you need them

Bacon and Dandelion salad


  • 250 grams of fresh young dandelion leaves
  • 110g of diced bacon or bacon bits
  • Packet of croutons
  • 5 tablespoons of your preferred vinaigrette
  • 2 teaspoons of finely chopped garlic
  • Salt and pepper to taste

Optionally, you can add finely chopped parsley, or red onion, and cottage cheese, or use lemon juice instead of vinaigrette

How to make

  • Wash and lightly chop up the leaves and throw them into a bowl
  • Fry up the bacon, garlic and croutons in ghee or similar until lightly browned
  • Place the fried bacon, garlic and croutons into the bowl with the leaves
  • Toss until mixed
  • Pour the vinaigrette over the contents
  • And toss again and serve fresh

Also, have you tried dandelion flowers dipped in batter and fried?

And what about juicing the leaves in a vegetable juice, instead of kale or spinach?

Dying Colours with Dandelion

The leaves of the dandelion can be used for dying a pink/magenta colour and the roots are supposed to dye a yellow brown colour.


Whilst most are fiendishly out to poison her, and therefore, poisoning themselves and their animals, she really has gardening uses such as feeding yourself and the family nutritiously, and therefore one of the best places to keep her is in a deep pot, because she is such a strong minded girl and likes to travel, and she can get a bit determined when set free.

The Easiest

The simplest gardening tactic is just to throw some seed into a ‘tall’ container of potting mix with some water and let her grow and enjoy her flowers. Also, keeping her in a pot means she can be kept close to the kitchen door or on the balcony, for example, for easy collecting.

Gardening for Pets

If you can legally keep rabbits where you are, so please check with your local authorities as you can get into a lot of trouble; you can grow dandelions to grow your own food for them. Plus, this can be fed to Guinea pigs (oh so cute) and gerbils, really anything that likes leafy greens.

Fertiliser – a natural source copper

  • Dig out 3 large dandelion plants, roots, flowers, leaves and all
  • Roughly chop them up and put them into a bucket
  • Just cover over enough with boiling hot water, approximately one litre
  • Cover the bucket and allow to steep for 1/2 an hour
  • Strain and when cool use immediately, as it doesn’t keep

Dandelion leaves can be used as a compost activator to.

They normally don’t make good flower arrangments, but if you try, put them into water straight away. Or you could just pick a couple and hand them to your girlfriend or put them behind her ear and dazzle her with all your knowledge about this flower.

How to grow Dandelion

If you are growing for salad greens it is better to refresh your plant each year to prevent the leaves from getting bitter, plus, to encourage more nutrition and faster and bigger leaves, constantly cut off the flower stems, as this directs the energy into the leaves instead of the flowers. Also, the French dandelion, a cultivar, has the biggest leaves, if you are very keen to eat lots of leafy greens.

From seed

  • Due to dandelion having such a long tap root, plant the seed in tall pots such as those used for tree seedlings, don’t use flat seedling trays.
  • Dandelion likes reasonably nitrogen-rich soils
  • Dandelions can grow just about anywhere, except for in snow and ice, and maybe the ocean?, but they do come to life after a snowy winter. (I have seen thousands of them coming up just after winter near Moscow, just wonderful)
  • Just simply prepare your tall container
  • Sprinkle some seeds over the top
  • Rub them in
  • Water them in
  • And wait

From root

Dandelion can be progagated from the root, so unless you have a severely damaged root, you should be able to replant from a piece of the root system, this is similar to growing comfrey.


Dandelion is typically not affected by pests and diseases, but if there is nothing much else around for the bugs to eat, it can get severely attacked.


There are three different possible stages to collect from the dandelion, if you are harvesting the ‘whole plant’ collect it before it flowers. If you are after the leaves for salads or juicing for example, then pick the leaves when it is flowering and three, the best time to collect the roots is late autumn when you see the above ground part of the plant dying down.


When drying for storage, make sure that they have been thoroughly washed and cleaned and properly dried out 4 – 14 days, that is, becoming brittle, if you are going to store the roots. Depending on you climate, this may take from a few days to two weeks. If you have fat roots, then cut them up into thinner pieces, as this guarantees more even drying. If dried thoroughly they should last a year or two. Throw out if you see mould. If you wish to make a coffee substitute, then follow the instructions mentioned above for making Roasted Dandelion Root Tea.


The information below is for informational and education purposes only. So please do not “self-treat”. When seeking any ‘therapeutic’ advice always see a Health Care Professional first.

Parts used:

Leaves, roots and flowers


Leaf: Minimum to maximum of dried leaf is 12.0 – 30.0g per day

Root: Minimum to maximum of dried leaf is 9.0 – 15.0g per day

Main actions:

Bitter tonic, choleretic, mild laxative, anti-rheumatic (root), cholagogue, and mild diuretic


Leaf: Oedema, hypertension, digestive liver insufficiency, dyspepsia, constipation, gallstones, cholecystitis, plus, Gout, and hot flashes

Root: Digestive liver insufficiency, dyspepsia, flatulent colic, anorexia, constipation, gallstones, cholecystitis, gall bladder dysfunction, plus, Rheumatism, chronic skin disorders, and hot flashes


Leaf: Sesquiterpene lactones, carotenoids, triterpenes, coumarins. potassium (4%) silicon

Root: Sesquiterpene lactones, carotenoids, triterpenes, taraxacoside,  phenolic acids, inulin, potassium (2%)

Safety Concerns:

No major problems found from normal use, if taking therapeutically, use under a qualified heath care professional if you have gallstones or inflammation of the gallbladder.


The leaf is rarely adulterated , sometimes with Leontodon autumnalis and the root has been adulterated with Cichorium intybus

Please remember, this blog cannot and should not replace a health care professional, and is for informational and educational purposes only and is not for medical advice or treatment, and no cure is implied in anyway. If you have a known serious condition, or are pregnant, please consult your health care professional, before use.

Kind Regards,

Russell a.k.a Herbal Panda


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“Are you eccentric enough to make the World turn differently?” – Herbal Panda

The very well known and popular sister flower to Chamomile is the delightful Miss Lavender, she doesn’t come over too strong, yet she is such a pleasure to be around and have around, everybody wants her as friend, and so she should be too. She is one of the best companions to have around when there is deep sadnesses and outward griefs, suggests Mr. Nicholas Culpeper, and here she is a worthy and good friend, especially in her oil form at this time.

Lavender or Lavandula angustifolia, or its synonyms Lavandula officinalis or Lavandula vera, which has many varieties, and has been widely used around the Mediterranean maquis (French), or Macchia (Italian), where the hillsides abound with rock and much native shrubbery, rocks and plenty of sun and dry weather for thousands of years. It should be noted that lavender is also a native to the Canary Islands (Spain), France and also to India, but now it is grown in many parts of the world, showing its great desirability.

Historically, it appears that it was used by the Ancient Egyptians, Arabs and Phoenicians, and then it was used by the Greeks and the Romans, and after that, it was brought over to England via the Romans through their conquest of that country, and then maintained by the monks within their gardens. Later on, it was grown in Surrey and Kent until the war there, but it is still grown in Norfolk, near Norwich, and probably in every other English country garden since. (And I don’t blame them!)

The word lavender comes from the medieval Latin ‘Lavandula’, across to the Anglo-Norman, ‘Lavendre’ all meaning ‘to wash’, as it was used by the Romans in their baths, probably with a floating duck. Many history buffs would have heard the term, ” Who will buy my lavender”, which was shouted amongst the many sellers of flowers.

How to use Lavender

Lavender has been used in numerous ways such as body soaps, shampoos, bath gels, shower rinses and other cleansers and detergents. Culinarily in jellies and vinegars and crystalised in confectionaries, plus the adventurously use it in biscuits and cookies. Lavender can be used with meats, such as, pheasant or venison, and I wonder if there is some chef somewhere who has used a flame thrower on them? (Remember, it is similar in appearance to Rosemary, and comes from the same family, therefore may have similar uses.)

Around the home, the flowers can be used in both washing the clothes and in the clothes drier, to instil a lovely fragrance into your clothes and bedding, or fragrance yourself by taking a bath in them or using the essential oils. The essential oils can be used around the home to repel bugs and insects off surfaces and off your family as I do, plus it can be used on its own or mixed with other oils, such as tea tree oil, to help with insect bites, such as ants, midges and mosquitos.

Due to its wonderful fragrance it is placed into cloth sachets and made into a sleep pillow and placed in or near a person’s pillow for restful sleep. It is used in many potpourris and perfumes, ‘well that was obvious’, as well as candles and furniture polish.

Medicinally, it has many uses, of which I will go into further along, but for now, I will break up some of the information mentioned above into more ‘useful’ advice.

Lavender tea:

Which can be made from both the fresh flower and the leaf tips at the top or from dried flowers. When using fresh lavender, just place a couple of small sprigs into a cup of hot water, cover and allow to steep for 5-15 minutes depending on how strong you want it, (15min is more therapeutic and stronger), and enjoy with a little honey, or stevia. When using dried flowers just use one teaspoon in a cup of boiling water, cover and allow to steep for about the same time, and sweeten if necesssary, and drink slowly.

Lavender bath:

To make a simple lavender bath, just grab appproximately 30grams of lavender flower and the tips if you have them, and place them into half a litre of water and bring to boil. Once it has reached boiling, take it off the heat, then strain out the leaf and flower matter and add to your bath water, and soak to your hearts content.

Lavender liniment:

Type 1) Bring to boil half a litre of water and half a litre of apple cider vinegar, then place two cupfuls of lavender flowers into the ‘just’ boiling water, turn off the heat and stir in, cover and allow to steep over night. Strain out the flowers and bottle with a label. Half a cup of this can be used in a lavender bath or you can rub it on as a liniment for dry skin, sore muscles and joints.

Type 2) Place 50grams of lavender flowers into a medium sized sealable jar with a lid, then pour in half a litre an alcohol solution such as vodka, and leave in a cool place out of the sunlight. Then allow the flowers to soak i.e. macerate each day, giving the bottle a good shake each day to assist the macerating process and after about 8 days, strain out the flowers and place into an amber bottle and label. Rub onto affected areas as needed.

Lavender oil:

This easy lavender oil is made from just 60grams of lavender flowers and one cup of olive oil. This same formula and process can be used for many versions of herbal type oils that can be used for massage and to help provide forms of relief, depending on what is the goal in mind.


  • 60grams of Lavender flower
  • 1 cup of Olive oil, (Almond and Sunflower oils can be substituted.)


  • Heat source i.e. a stove/hotplate or similar
  • 2 litre glass, ceramic or stainless steel saucepan (Do not use iron or aluminium)
  • Scales suitable to measure 60 grams
  • 1 measuring cup of 250mls
  • Container to measure into
  • Bowel to squeeze into
  • A spoon for stirring
  • Temperature gauge to measure from at least 43 C to 49 C (110 F to 120 F)
  • Jar or bottle big enough to store the Lavender oil into
  • Cloths, 1 for straining and 1 for squeezing
  • Label and pen to write on the label, to label the bottle with the amount and date
  • Some form of press is beneficial, but not necessary (Just squeeze harder)


  • Place 60grams of Lavender into a saucepan
  • Pour in 1 cup of olive oil over the flowers
  • Slowly bring to the required temperature (see above) Never boil!
  • Maintain the temperature for 2 hours, whilst stirring regularly. You can actually heat for a whole week stirring daily, ‘the longer the stronger’
  • Heat until the flowers feel ‘crispy’, each herbal flower will be a little different
  • Strain out the plant matter into a clean cloth
  • Fold the cloth up and place into a press
  • Squeeze until you have extracted the oil
  • Pour into a suitable jar and seal and label
A simple Lavender Oil Recipe

Please remember, that this is only a quick and simple method, not the best and most preferred, but it is a good place to start learning, and you can still use the oil for massages etc. It is not an “Essential Oil” as that is made very differently and is many times stronger and should be used with more care.


Lavender Biscuits


  • 50 grams of stevia/erythritol, you can use sugar, but honestly best not to
  • 100 grams of butter (not margarine)
  • 175 grams of self raising flour
  • 1 Tablespoons of fresh lavender flowers
  • 2 Tablespoons of fresh lavender leaves


  • Mix the sweetener and butter until light and creamy
  • Add the leaves and the flour to the butter mixture
  • Knead until it forms a dough
  • Roll out onto a floured board
  • Sprinkle the flowers onto the dough and roll in gently
  • Cut into a shape you like
  • Place them onto a greased baking sheet
  • Bake in an oven for 10 to 15 minutes at 230 C /450 F until firm and golden
  • Remove and cool on a wire
  • Enjoy,
  • ‘Disclosure’, well honestly, not everybody enjoys them


A Purple Potpourri:

Mix together an even and balanced mixture of

  • Lavender
  • PinCushion flower
  • Larkspur
  • Blue Salvia
  • Bachelor’s Buttons
  • Globe Thistle


Most flowers are collected once they have bloomed and are in the early stage of maturity and in the mid-morning once the dew or moisture has dried off and this is to prevent mould and mildew forming during the drying process and ruining the supply later on.

To pick its flowers go out into your garden or wherever you can find wild growing lavender to collect the flowers, (don’t pick your neighbours unless you’ve asked) and take a small sharp knife or some garden snips and carefully cut off the flowers or you can pick the flowers by hand, picking them directly behind the the bud or taking some of the sprig depending on what you are to do. Place them into a suitable container or basket, but don’t squash them or damage them in any way.

As your picking them, beware of damaged flowers and make sure your flowers are free from defects, such as, brown edges and dead petals as these will ruin your pick. Also, be aware of debris such as unknown leaf matter, dirt, dust or ash, or any other matter that should not be there, plus insects such as spiders and caterpillars and insect eggs that can be found on these flowers.


The flowers need to be dried in a well-ventilated room and not in the sun as this may cause the loss of the volatile oils. Spread out the flowers onto brown wrapping paper or paper towelling into a thin layer. Make sure that they are not sitting on top of each other and the air can get around the flowers. The flowers once dry, should retain their colour and aroma and remain whole, looking the same as the original pick. Be aware that bugs may crawl out from the flowers, so be kind and provide a way of escape for them.

If your worried about something getting on the dried flowers, whilst drying them, then drape a light mesh over the top without touching them.


Store your beautiful smelling lavender flowers in a sealed bottle, it can be clear, but must be kept out of the sunlight, and in a cool place away from heat, otherwise keep in an amber coloured jar and still away from heat. Either way, make sure that the bottle is labelled with its contents and dated. They will keep for at least two years like this and if you see any mould throw it out.


The information below is for informational and education purposes only. So please do not “self-treat”. When seeking any ‘therapeutic’ advice always see a Qualified Health Care Professional first.

Parts used:



2.0 – 4.0grams

Main Actions:

Carminative, spasmolytic, antidepressant, and anxiolytic


Anxiety, insomnia, excitability, nervous dyspepsia, mild depression, flatulent colic, intestinal colic, plus, Irritable bowel syndrome (IBS), and tension headache


Essential oil – lineally and linalool

Safety Concerns:

If allergic to Lavender


Sometimes it is adulterated with similar species

Please remember, this blog cannot and should not replace a health care professional, and is for informational and educational purposes only and is not for medical advice or treatment, and no cure is implied in anyway. If you have a known serious condition, or are pregnant, please consult your health care professional, before use.

Kind Regards,

Russell a.k.a Herbal Panda




With this selection of blogs, I want to give attention to culinary herbs that you can grow for you and your family, that have great health benefits and can grow in a small area such as a patio, veranda, carport or landing for an apartment. I addressed parsley last time, and this week I have chosen chives, (Allium schoenoprasum). Mine are presently out in flower, sadly not as full as they could be, but, I thought I would choose this one anyway. Because there real and I don’t have to find someone else’s photo.

My little pot of Chives, of which I keep eating from, otherwise it would be much bigger

Chives are probably one of the most commonly known culinary herbs and when used in cooking they are used principally used to add onion flavour, but without the stronger onion intensity or in some cases repeating. I also add chives into my cooking because it is another way of sneaking in greens without great effort, plus nutrition, as most, if not all herbs are typically higher in vitamins and minerals than larger fruits and vegetables. They are nutritional power packs, allowing us to physically eat less yet get more.

Chives is a native to continental Europe and including Britain, but now grows world wide in any regions tha are ranging from temperate to hot, and regions that get very cold it is best to bring it inside out of the cold, although they are usually frost-hardy.

Back in the middle ages, it was called the rush leek, from the Greek word schoinos – rush and prason – leek.

Culinary uses for Chives

Such a simple herb, so why not grow them? They really take very little space and care and last years, producing free food and flavour for very little effort, and have a beautiful mauve colour in a cute ball shape. Therefore, they can make an interesting addition, both for colour and shape to a garden. Pests generally don’t like them due to their sulphur content, yet bees love them, sounds like a win-win to me.

From a culinary point of view they make great additions and can be used in many recipes. I often use them in mashed potatoes or sweet potatoes, plus omelettes and other egg dishes or just in plain ole scrambled eggs in the morning. In the morning, I just wander out into my carport grab a selection of herbs, parsley and chives are often the main choices, bring them into the kitchen, finely chop them and lightly cook them just before I throw in the scrambled eggs, and voila, a yummy breakfast, better than any dry cereal I my book, and can fit into many diets, from Vegan to Keto.

Eggs and Chives, just wonderful

Chives can be added to salads to add a little zest or bite, mixed into egg sandwiches, sprinkled onto soups and casseroles for colour, aroma and flavour. I have chopped up some freshly picked chives and added it into homemade ricotta cheese. The flowers can be eaten raw and fresh, put into salads or you can place the petals in a butter or a vinegar. The unopened flowers are used at times in asian cooking.

Chive Butter


  • 100grams or 4 oz of unsalted butter
  • 4 tablespoons of freshly chopped chives
  • 1 tablespoon of freshly squeezed lemon juice
  • Celtic or Himilayan salt for taste
  • A pinch of pepper


  • Soften the butter enough to allow easy blending of the chives
  • Evenly mix in the chives and butter together
  • Beat in the lemon juice
  • Add salt and pepper to taste
  • Place and cool down in the fridge
  • When cool but still soft enugh to spread it is ready for use
  • Should last 3 – 4 days in the fridge


Chives don’t store really well, and if you are storing them in a bottle they will need to to dried, but won’t keep for a long time. But they do keep in the freezer all chopped up in plastic bags for about six months.

The Herb Files

The most common mistake with chives is that it gets mixed up with another chives, what?! There are specifically two plants often called chives, they are similar in some ways, but they are still reasonably different. They are Garlic chives and Onion chives, both get called chives, but they are different. Onion chives have a round tubular stem that is hollow, with a pale purple flower, although one species does have a white flower, whereas garlic chives has a flat blade like stem, with fragrant white flowers. The leaves for both are used in cooking, but the bulb of garlic chives is not edible. The main difference when used in cooking is that onion chives give a ‘onion flavour’ and ‘garlic chives’ gives a garlic flavour, amazing isn’t it! But for thos who want a gentle garlic flavour instead of garlic itself, then you can use garlic chives.

Beauty in a bundle

Gardening with Chives

Apart from the obvious culinary uses, chives can make an excellent decorative or ornamental border around flowering and vegetable gardens, placed in rockeries, gaps in rock walls and in or on ledges and edges. As they grow to 15 to 30 cm/6″ to 9″ high and in clumps that are approximately 15cm/ 6 ” wide with their flowers being a beautiful long-lasting pale purple or lilac. When planting in garden beds etc., plant with plenty of blood and bone or good seaweed fertilisers, plus itis a good idea to mulch around the plant to keep it weed free. Chives has very little pest and disease problems, but does have occassional attcks from aphids. Use a natural spray or if you are careful you can hose them off.

Simple Garden Edging

Companion Planting

If your into companion planting you can plant chives along side roses tomatoes, carrots and grapes as well as fruit trees.

How to grow it

Chives like a well-draining soil that is light but slightly moist, but during hotter months thya may want extra watering. They can grow in full sun but don’t mind just a little shade at times.

The easiest way to get started is during spring is to ask a friendly gardening neighbour if they have any chives, and if they do, ask them if you can have some by dividing a small sample off the original clump. Simply plant this into a pot about 20cm or 8″, water it in and just wait a couple of weeks before attempting to start harvesting. Yes, they really are tough plants to learn on.

Although not organic, at least they are cheaper in this world of ‘everything costs heaps’.

To grow from seed, and you have hot summers, only plant from autumn to spring, but if you have a more milder summer, then you can plant from spring to autumn.

To plant your seeds, prepare a container such as a tray, window box or pot with good vegetable potting mix, then push a few holes about 6mm or 1/4″ into the mix with your finger and about 15cm or 6″ apart, (as you won’t need many plants anyway, and four is heaps for a family, unless you are going to sell or trade them) and drop a couple of seeds into each hole. Once you have done that, simply cover them over, and gently water the mix. Keep the mix slightly moist, and all going good, they should be popping out of the ground in about 2 – 3 weeks, unless it quite cold there. Thin out if you have too many. Harvest the leaves close to the ground as you need them, and to keep them fresh or grow more if you intend to dry or freeze them for later use.

Some tips

If you have rather cold winters, bring your pot of chives inside to take care of it. Also, it is a good thing to divide your bunch of chives about every two years.

Tech stuff

From a more technical perspective, 50 grams has approximately 40% of your daily needs of vitamin A, and just under 50% of your daily needs of vitamin C. Plus, more than your daily needs of vitamin K, and over 10% of folate. It also has other vitamins such as: Thiamin, Niacin, Pantothenic Acid, Riboflavin, and Vitamin B6.

It has minerals such as, Calcium, Iron, Magnesium, Phosphorus, Zinc, Potassium, Copper and Manganese. Plus, good ole dietary fibre, yeah!

Please remember, this blog cannot replace a health care professional, and is for informational and educational purposes only and is not for medical advice or treatment. If you have a known serious condition, or are pregnant, please consult your health care professional, before use.

Kind Regards,

Russell a.k.a The Herbarius