Over the past five years, Seed Library member Insook has introduced us to many types of Korean kimchi, each made with greens from her home garden. While many cultures make kimchi, Korean kimchi is known for its diversity of ingredients. The earliest recorded mention of kimchi can be found in historical records from the Goryeo period (918-1392). There are more kinds of kimchi than the typical Chinese cabbage type. Insook's favorite has become our favorite as well, garlic chive kimchi. Perhaps she will share her recipe and a photo. Either way, we recommend Sandor Katz's book Wild Fermentation to learn about making all kinds of fantastic ferments for yourself.

This photo shows a flowering garlic chive with one of the many pollinators who are naturally attracted to seed saving gardens.

Chives are easy to grow and thrive in a number of garden places, including borders and containers. Start seeds indoors as early as March 1, keep watered but not wet. Transplant outdoors in clumps when chives are about 3", as soon as the soil can be worked. Alternately, direct sow outdoors as soon as soil can be worked an a weed free area. Chives will grow slowly at first, but once established are extremely hearty and fast growing. For best culinary quality, cut chives, one established, every week or two. The chive flowers are edible as well, but should be cut when soft and pink if you are planning on eating them.