No harvest is recommended during the first year, as this allows the young plants time to establish. A small patch is sufficient for a family. Chives are best used fresh, bur can be frozen successfully. Do not dry chives as the quality is very inferior to other forms. Try using chives in salads, soups, sauces, marinades, with meat and egg dishes, or with numerous casseroles.
Chives are a very versatile herb.
The culinary sage is closely related to salvia, a common flowering annual. Although perennial in habit, sage is usually treated as an annual in our climate. This silvery leaves herb is easy to grow, producing a large yield per area. Leaves can be harvested fresh during the year, or the leaves can be frozen or dried for storage, Seeds are best started indoors 4 to 6 weeks early. The flavour of sage is strong, so a small amount is sufficient for most dishes.