Growing good tasting chives
I made the potato-cheese-chive bread from BBA last year and I was amazed at how good it was. I was also amazed at how expensive chives are. I always thought chives and green onions were interchangable but the chives I bought for the bread were really something else. This year I planted plenty of chives in the garden and made the first loaf yesterday. It looks and tastes good but it's missing the big chive taste I remember from last year's loaves. Does anyone know anything about growing good tasting chives? Is it too early in the year? It never gets very hot in the part of the San Francisco Bay Area where I live--do they need a hotter climate to develop a strong flavor? Any ideas???