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Chives - Chinese Garlic
The Chives Chinese Garlic, Jiu, Cai, Gau Choy, 'Allium tuberosum', has leaves, flower buds, and flowers that have a delightful mild garlic flavor. They can be grown in containers and also can be grown inside. When young, the Chinese Garlic Chives' leaves and flower buds, have an oniony, honey-like, garlic flavor. Chinese Garlic Chive plants are 18 inches tall have flat leaves, 1/4 inch wide, and 10 to 18 inches long. The white flowers on tubular stems are produced in mid to late summer. All parts of the Chives plant is excellent in Asian cooking. Stir fry leaves and /or the buds with meat, liver, poultry, noodles, soups, scrambled eggs, and even deep fried. 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. 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. ... more
Pepper - Chile - Scotch Bonnet The Pepper Hot Scotch Bonnet, 'Capsicum chinense', is 10 to 20 ties hotter than a Jalapeno. Once you get over the initial blistering heat, the intense citrus-like flavor will win you over. Scotch Bonnet is a type of Habanero, considered the hottest pepper in the world. Scotch Bonnet will produce a crop in climates not quite hot enough for 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. Plant in average garden soil with sufficient organic matter. Peppers use quite a bit of water but prefer to be watered deeply and not too often. Harvest when 1 inch long or longer. Use gloves and do not touch any other part of the body after harvesting. |
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