All about Chives

By Lori Powell

Just when I feel that it’s safe to plant some things in the garden…a frost warning appears out of nowhere. So far everything is still thriving.

My chive plant returned this year with a flourish and started to flower extremely early this spring, due to the sunny days and high temperatures. Chives are a hardy perennial and a member of the onion family, along with leeks and garlic.

As you can see from my photo, they grow in clumps and can reach a height of about 12 inches. The flowering part of the chive plant is one of my favorites for garnishing salads and other dishes. Chives yield a gorgeous purple blossom that is edible and adds eye appeal to any dish.

The leaves, or green part of the plant, impart a pleasant mild onion flavor. So if you find the flavor of regular onions too strong, chives are for you. Another plus is they will not make you cry when cutting them.

Store fresh chives in a re-sealable plastic bag, refrigerated for up to one week. Do not wash fresh chives until just before you’re going to use them.

Snip chives with scissors for best results. Chopping them with a knife can bruise the delicate leaves and/or make them watery.

Chive Caper Vinaigrette
Serves 1

2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 teaspoon drained capers in brine, rinsed, drained and chopped
2 tablespoons snipped fresh chives
Salt and pepper

Whisk together lemon juice and mustard. Add oil in a slow stream and whisk until emulsified (the liquid droplets will be suspended in the oil and the mixture will thicken). Whisk in capers and chives; salt and pepper to taste.

Serve drizzled over salad greens such as mache or butter lettuce with sliced radishes.

To get the Chive Caper Vinaigrette recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Creamy Scrambled Eggs with Chives
Serves 1

2 large eggs, beaten well
2 tablespoons snipped fresh chives, plus more for garnish
2 tablespoons crème fraîche or softened cream cheese
Salt and pepper
1 tablespoon unsalted butter

Whisk together eggs, chives and crème fraîche with a pinch of salt and pepper.

Melt butter in a small seasoned cast-iron skillet over moderately low heat. Pour egg mixture into skillet and cook, stirring slowly, until lumps start to form and eggs are just cooked but still soft, about 2 to 3 minutes.

Transfer to a plate and garnish with more chives. Serve with whole grain toast and smoked salmon.

To get the Creamy Scrambled Eggs with Chives recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Add freshly snipped chives to:

• Soups
• Stews
• Sauces
• Salads
• Breadcrumbs
• Mayonnaise
• Deviled eggs
• Mashed potatoes
• Fish dishes

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