Crops Grown for Their Leaves 229 



food to the underground parts. The plants will be more 

 vigorous if the flower stalks, which appear in the early 

 summer, are cut (not broken) as fast as they form. 



Chives. Chives are hardy perennials having small, 

 onion-like bulbs and narrow, hollow, erect leaves 6 or 8 

 inches in length. Left alone, the plants multiply rapidly 

 and soon form dense mats. They are readily propagated 

 by dividing and replanting the clumps in spring. A 

 bunch of living plants for the first planting may be 

 obtained from a seed firm. The plant will thrive in any 

 garden soil. The leaves, which are used in seasoning 

 salads, stews, and soups, may be cut repeatedly, as they 

 come again quickly. 



In the northern states the plants will furnish green 

 leaves during the winter if clumps of them are dug in 

 late autumn, placed in flats, and given the protection 

 of a cold frame or a spent hotbed. 



Shallots. The mature or resting plant of the shallot 

 consists of a number of elongated and gray-colored 

 bulblets (usually called " cloves ") attached at the base 

 to a common stem. These cloves are separated and 

 planted with the stem-end down. In the North, planting 

 is done in the spring ; in the South, it is usually done in 

 the autumn. Each clove quickly makes a leafy growth 

 and is soon ready for table use. 



If left undisturbed the basal bulb splits up into a 

 number of new cloves. These clusters may be cured like 

 bulb onions and stored for winter use or for planting the 

 following spring. Shallots are milder in flavor than most 

 onions and are easily grown. They are deserving of 

 more general culture in home gardens. 



