Onion Snow, Potato, Egg and Chives

It’s about time for the landscape to turn green as we’re already a couple weeks into Spring. The light snow that has fallen during the night for the last few days would have you thinking otherwise. Good thing the snow won’t last because we’re very ready to start gardening with our herbs.

Lettuce, peas and onion sets are already planted in the garden. Last night’s snow would be called an “Onion Snow” because it covered over the onions that were planted a week ago. The ground is still cold, but when it warms up the onions will start growing quickly.

Onion sets in the garden with a little snow on top.
Onion sets in the garden with a little snow on top. Photos taken 1APR2011.

Onions that were water-logged last year and whose tops died back have sprouted. I was surprised that any root remained for re-growth, but the greenery is already 4-6 inches tall.

Garlic and chives are re-growing and soon they’ll be on the dinner table. You could as easily call this a “Chives Snow” instead of an Onion Snow. The wild chives that we see growing in the woods are the only green thing growing under the trees right now, except for a rare fern here and there starting to green up.

Perennial chives under the April Fool's Snow.
Perennial chives under the April Fool’s Snow.

I think I’ll snip off some chives for a potato and egg dish tonight. Here’s a quick recipe for Potato, Egg and Chives:

  • Heat a tablespoon of olive oil in a skillet and add half an onion, diced.
  • Cook the onions until soft.
  • Add a couple of cubed potatoes, cover and steam until cooked through.
  • Beat a couple of eggs in a separate dish or add them directly into the skillet.
  • Cover for one minute and then flip the whole mess for another minute or just stir everything together.
  • When the eggs are set, sprinkle with pepper and cut chives.
  • Serve with toast. Yum!
Twenty-two Canada Geese flying North.
Twenty-two Canada Geese flying North.

The Canada Geese I heard overhead this morning were flying due North and that was a happy sight!

Blue Giant Hyssop Makes Tasty Anise Tea

Blue Giant Hyssop, Agastache foeniculum, volunteered near the edge of the garden this year. It was planted near this spot a few years ago and we’ve enjoyed it ever since, where ever it springs up from the dropped seeds. We let it grow to 4 to 5 feet tall before pruning it back to about two feet tall in the first week of June.

Use this herb by hanging the cut stems upside down to dry for a few days. Carefully strip the leaves from the stems so as not to bruise or break them. Once dry, place the leaves in a glass jar and use for tea. Lends an anise-like taste.

Side branches grew to form a shrub that blossomed from the end of July through August. The long spikes of flowers were many and they gave pastel colors of light blue to faded violet to the garden.

Blue Giant Hyssop flowers in the herb garden.
Blue Giant Hyssop flowers in the herb garden.

The plant itself looks nice because insects don’t seem to enjoy eating the leaves very much. With the heart-shaped leaves intact the giant blue hyssop would make a nice addition to a native plant garden.

Terminal spikes of blue hyssop flowers.
Terminal spikes of blue hyssop flowers.

The leaves and flowers can be collected and dried for tea, potpourri or sachets.

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