Ciboulette. Schnittlauch.

No. 506. - The Chive is a hardy, bulbous-rooted perennial plant. The leaves, which are produced in tufts, are seven or eight inches long, erect and cylindrical in shape. The young leaves are the parts of the plant used, and to keep them in a fresh and tender condition the plants should be frequently shorn to the ground. They possess the flavor peculiar to the onion family, and are principally used as an ingredient in soups and spring salads. For omelets the Chive is considered almost indispensable. (See omelet with herbs.)

Culture

No. 507. - As the plant seldom, if ever, produces seeds, it is always propagated by a division of the roots or bulbs. The bulbs are planted in May, two or three together, in rows 15 inches apart, and covered three inches deep. They require little attention, and increase rapidly. If not cut to excess, a plant will continue for years.