Chives. Chives make me smile. They’re so happy and perky – the little sprite of the garden. Chives, a thinner a milder version of green onions and scallions, not only add flavor to many a dish but texture and color to the garden.
What I’ve noticed, though, is that, other than an occasional topping for a salad or potatoes, I tend to overlook the chives, while the cilantro, basil and thyme and others get all the attention. Doesn’t seem quite fair does it? And chives are so dependable and easy going.
And did you know that they have insect repelling properties? Yep. Planted next to roses will help prevent aphids. (Although someone forgot to tell these guys.)
Again, chives are a dependable perennial, hardy and both winter and drought tolerant. They can grow in pretty much any garden soil type, so it’s easy to have your own supply handy in your garden or planter.
Chives do tend to lose their flavor when cooked for long periods of time, that’s why they’re usually used as a garnish, but not just for potatoes or soup. What about scrambled eggs or quiche? Or a salsa? Vinaigrette? Chicken salad? Compound butter?
I’m thankful for the chives. Chives I promise not to overlook you anymore. I promise to appreciate how you adorn the herb garden. And I might just plant some more of your friends to spread your joy all over the garden.
Do you have any suggestions for using chives? Can’t wait to hear all about it.
Is there another herb you’ve planted or want to plant this year?