Greg, I am really surprised your parsley is still chugging along. I've never brought mine indoors though so that might have something to do with it. I leave it on the patio all winter and usually in February, it starts to go to seed.
You may notice that the chives with blooms are tough and not really good to eat. I cut those off at the base of the plant and the new chives are nice and tender. But those little purple blossoms have a nice slight onion flavor. I just wouldn't eat the green part.
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Michele
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