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HERBS & EDIBLE PLANTS - Chives
HERBS & EDIBLE PLANTS
CHIVES Chives were originally a wild growing plant. Their use in cooking started in ancient China in 3000 BC. It was not until the Middle Ages that the plant was brought under cultivation. This plant is native to parts of Europe and Asia, and was introduced to North America. The gentle onion flavour of chives is perfect in almost any savoury dish, salad or with vegetables. This herb is also a favourite flavouring in dips and spreads. The blooms are also used as seasoning. The plant is native to temperate and northern Europe. It was carried to North America and other countries and naturalized. Chives are the smallest member of the onion, or allium, family. The straw like leaves grow in a 10 to 12 inch mound from tiny bulbs. The blossom heads come in summer and are comprised of a globe of tiny mauve flowers. Once the flowers are spent they dry and hold tiny, tiny black seeds. Sprinkle these wherever you would like the chives to spread. Chives make a wonderful specimen plant or border planting in the flower garden. Their unique form adds texture to the border and the blooms are a wonderful and colourful addition that butterflies LOVE. This herb is extremely easy to grow outdoors, from seeds or bulbs, or the clump can be divided and replanted in the spring or fall. Growing this herb inside CAN be challenging as it prefers cooler temperatures, but it definitely is possible. Cut chives should be kept in the refrigerator and will last up to 2 or 3 weeks well. For long term storage, quick freeze chives to retain flavour. Cooking Ideas Mix about 4 tablespoons of chopped chives into a pound of softened butter. Shape into two long cylinders on plastic wrap and roll up. Place the wrapped cylinders into a sealed bag and chill or freeze. This ‘chive butter’ is great to serve with baked potatoes or vegetables or any savoury dish you garnish with butter. Sprinkle chives onto a baked potato and sour cream. Add chopped chives to cream cheese for a great chip dip. Add separated chive florets to scrambled eggs. Infuse a bottle of white vinegar with chive blossoms, for a wonderful salad vinegar. Sprinkle chopped fresh chives into soups just before serving. The mild flavour of chives is a wonderful compliment to delicate fish and chicken dishes. Add to sauces and salad dressings for an extra zing of flavour.
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Chive mound with visiting butterfly
Close up of chive blossoms
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