Did you know the purple globe-like flowers of chives are edible too? Bearing a mild onion flavour, chives are great snipped as a garnish over soups and egg dishes, while the flowers complement salads and omelettes well. If you choose to grow garlic chives, they can also be used as a salt substitute in many soup and stew dishes.
When growing chives indoors, pick a deep container and plant several batches to rotate the harvest. Before reaching full growth, chives will do best with regular watering and partial to full sunlight. Be sure to leave a few inches of leaf blades above the soil when harvesting to allow the plant to regrow.
Also use it for: Mashed potatoes, dips, sauces, sautéed dishes, stews, infused white vinegar
While hard to germinate from seed, lemongrass can be grown easily just by using a cutting from a store-bought stalk. Leaving a bulb in a few inches of water can yield a new stalk in about a month.
Most commonly found in Asian cuisines, the herb adds a zing of lemon flavour and floral aroma to foods. You can try using lemongrass in dishes like roasted chicken, as a satay (skewered meat) marinade or in the ubiquitous Thai tom yum soup. It is also popular for its health benefits, from aromatherapy and oils for headaches to even treating colds and high blood pressure.
For lemongrass to thrive, it is best planted in moist soil and left in full sunlight. Harvesting frequently will encourage new growth in the plant too.
Also use it for: Herbal teas, cocktails, stir-frys, sauces, fragrance, insect repellent