gilbert.gif
www.famousgrouse.com

The CRYPT Mag

The Magic of Herbs in Cooking

magicherbs


CHIVES (Allium schoenopraseum):


chives.jpg
 

Chives add a dash of flavor and elegance to so many different foods that it is amazing the humble baked potato made them a household word.  Chives are best used fresh, but may be frozen.  Fresh,   they can be chopped fine and added to butters  (great for corn on the cob),  soft cheeses, and salads.  Chives are often used as part of "Fines Herbes". This blend of finely chopped fresh herbs is usually made up of equal parts of three or four of the following: Basil, Chervil, Chives, Marjoram, Mint, Parsley, Rosemary, Sage, Savory, Tarragon, or Thyme;  and is usually added at the end of cooking so that the delicate flavors are not lost.

Bright purple Chive flowers make an eye catching and flavourful garnish sprinkled on salads, omelets, chicken and vegetable dishes.  These attractive early spring flowers also make Chives a good choice for edging the herb garden.

When harvesting Chives, be sure to cut the spears completely to the ground;   this will help eliminate grassy pieces in the clumps.  Anytime it seems there are more yellow or brown spears than green ones, cut the whole plant back to the ground.

Easy to grow and fun to experiment with, Chives are hardy from Zone 3, grow well in most soils, and make great container plants.  For a tasty treat, make up a patio pot with a few plants of both Chives and Garlic Chives.  Potted Chives should be divided and repotted every year or two.  Planted in the ground, Chives multiply so rapidly that they usually  have to be lifted and divided by the third year.


chives2.jpg




© RIYAN Productions

gilbertfermenting.jpg
www.famousgrouse.com