Chives

Allium schoenoprasum

Liliaceae - Lily Family

When a large baked potato with sour cream is placed before you, what is the pleasant green garnish sprinkled on top? That's right - Chives!

Chives are popular not only with baked potatoes but also in salads, soups, cheese, fish or egg dishes. Chives are an attractive garnish and provide a mild onion flavoring. As cooking reduces their flavor, it is best to add them just before serving.

Chives can be grown in your garden or indoors closer to the kitchen, perhaps in your window sill. When ready to use, snip off leaves with a pair of sharp scissors. You can freeze an abundant harvest and use as needed. It is not necessary to thaw the leaves before use.

Chives will produce small, round, purplish pink flowers in early summer. These flowers may be used to decorate salads and are edible. Later in the season, the flowers produce small black seeds and re-seed themselves. Dried flower stalks are attractive in floral arrangements.

Chive Butter or Cheese:

Mix 1/3 cup finely chopped fresh or 2 Tablespoons dried chives with 1/2 cup softened butter or cream cheese. Blend in a food processor or blender. Cover and refrigerate. Stores up to two weeks.

Omelet with Chives:

Beat 4 eggs until frothy. Mix eggs with one tablespoon each of parsley and chives, 2 tablespoons chopped sorrel, and 2 tablespoons water. Add salt and pepper as desired. Pour into pan. When half cooked, sprinkle 1/3 cup grated cheese of your choice. When egg is nearly cooked, fold one half of omelet over the other . Flip over onto a warm serving plate and serve.