Here we are talking about thyme again.  I know that I have discussed thyme in the January blog titled Bay, Parsley, and Thyme and in the Feb issue titled thyme.  Well it has been brought to my attention that I have misspelled thyme , so I am correcting my mistake, and am writing to let you all know that even though the spelling was wrong, it is still a small plant to carry a large punch, and a good one to have on your kitchen shelf.  Check out those blogs to see all about Thyme.  The Herb Lady

Hi, this month we are going to write about chives.  There are 2 kinds of chives.  Regular chives has a mild onion like flavor.  Use it in salads, vegetables, soups, omelets, cheese dishes and as a garnish.  Sprinkle over vegetable dishes or any kind of dish just before serving.  Cream with butter and lemon juice for grilled fish.   The next is garlic chives which has a mild garlic/onion flavor.  Use it the same as regular chives.  They all taste great.  The healing uses are slim as they are a small plant but they have mild antibacterial and antifungal properties;  mild cardiovascular-systems benefits.  They are a good source of vitamins A and C.  I have a hard time growing regular chives down here in the South, so I stick with the garlic chives.  Don’t forget, the blooms are good to eat, and are attractive in a salad.  They can also be dried for a dried floral arrangement.  That’s it for this month.  The Herb Lady