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northernmost parts of North America. Today’s kitchen garden variety probably originated in the Alps. Chives are in the onion family. They grow in clumps of small bulbs with many white rootlets.
The leaves are hollow and tube like, while the flowers are a dusty lavender held erect on very stiff stems.
Chives grow readily from seed, and can also be propagated by dividing the clumps every few years. If the leaves are being cut very frequently for kitchen use, fertilizing the plants lightly may be necessary. The flavor of chives is very mild; this herb is frequently included in the French “fines herbes” mixture.
Rosemary is a woody evergreen shrub that can grow three to six feet tall where it does not winter-kill. It is extremely fragrant, reminiscent of pine.
The stems are light green, woody below, and covered with downy hairs above. The upper stems are also highly branched. The leaves are a much darker green than the stems, and grow in pairs very thickly along the stems. Very small pale blue flowers grow along the stems in early summer.
Rosemary is propagated from slips that have a heel of parent stem attached; these slips can be started in sand or in water. Layering is an alternative means of propagation. As rosemary winter-kills in this area, it is often treated as an annual here.
Alternatively, it can be planted in a protected location, or mulched very heavily against the cold. It can also be potted and brought indoors
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