ICYMI: MARK AND BEN CULLEN: With the right location, perennial kitchen herbs can be planted now | SaltWire
– allium schoenoprasum: The native, perennial onion flavoured plant is one of the easiest plants to grow if you have five hours of sun or more in your garden or container. Very winter hardy, the dark green, hollow spears poke up through the soil in April and grow like crazy for several months. The best stems for preparing for the table are the young, tender ones. Encourage them all season long by harvesting often and cutting the green leaves low to the plant. Bees love chive flowers.
Two elements of growing culinary herbs that almost all have in common is an appealing scent and resistance to insects and disease. Rub your fingers through the foliage of most herbs to release the flavourful oils and inhale the savoury aroma. Mark Cullen is an expert gardener, author, broadcaster, tree advocate and Member of the Order of Canada. His son, Ben, is a fourth-generation urban gardener and graduate of University of Guelph and Dalhousie University in Halifax. Follow them at markcullen.com, @markcullengardening and on Facebook.
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