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Chives-Know Your Herbs and Spices

chives hollow


Chives Know Your Herbs and Spices

Chives are the Princess of the Allium family. Long slender green leaves topped with light pink fluffy flowers.
Chives are in good company. The allium group includes onions, shallots, scallions, leeks and garlic. Chives are high in vitamin C, potassium and folic acid and also contain vitamin A, calcium and iron.
The leaves mostly serve as a mild behind-the-scenes flavor. They give off a subtle onion-garlic flavor and scent. Snip these hollow leaves with a kitchen shears. Chives are high in natural oils and respond better to cutting with a shears than a knife.
Try adding some snips to butter or cream cheese. Use these spreads for a breakfast treat on toast or a bagel or add a scoop to your baked potatoes.
Toss a few chive snips into creamed soups for flavor and color. Add some snips to your homemade salad dressings. Sprinkle on almost anything as a garnish. The flowers are also edible to use in salads or as garnish.
You can grow chives in a small pot on your windowsill and snip them like “mowing your grass” as you need them. I had a pot growing that lasted almost 5 years for me.
Dry chives and freeze them to have on hand when your dish just needs a little something extra.

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Cindy's Recipes and Writings

As a professional cook, I love creating exciting new recipes on the job as well as at home. Assisting in teaching low-income families how to buy, store and prepare healthy food through Penn State’s alliance with Pennsylvania’s Supercupboard Program was very rewarding. During my 11 years with the Master Gardener program, I taught horticultural therapy to assisted living patients using healthful, fr
esh grown food as a focal point. . My hands-on programs and instruction helped hundreds of children and adults learn about where their food comes from and how important fresh food is for your body.
Currently I’m a cook at a college in Pennsylvania. We prepare everything we can from scratch, including our potato chips that tout the seasoning of the day!
Of course I write about food; it's in my blood!

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