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Chives were one of the first herbs I was given by my Mom
and it's one of the easiest to start out with. Chives
need full sun, but can handle fairly dry soil. They are
very hardy; I have yet to lose one here in Zone 5. They
blossom every spring with beautiful and edible purple blooms.
Break them up and sprinkle over salads or use whole
for garnish. They have a peppery taste, and are quite
spicy. Don't be afraid to plant your chives among
your flowers; they are a wonderful addition to any
area.
Chive leaves are like delicate green onions. Harvest
them with scissors, and freeze in resealable freezer
bags, or make a chive salt with the recipe below.
Snip chives into scrambled eggs, omelets, egg salad,
dips or pasta salads. Add to tuna and mayonnaise for
a nice sandwich spread. Their uses are endless!
HERB SALTS
Herbs salts are SO easy. They can be used on soups,
stews, potatoes, vegetables and casseroles. Suggested
herbs are basil, chives, marjoram, oregano, rosemary,
savory, tarragon or thyme.
You will need:
1 cup of noniodized salt or sea salt
1 cup fresh herbs
Crush fresh, chopped leaves with the salt, using the
base of a jar, or whirl them in a blender for several
minutes. Spread the salt and herbs on a cookie sheet
and dry in a 200 degree oven for about 40 to 60
minutes. Break up any lumps, and stir frequently
during drying. When mixture is cool, seal in a glass
jar and store away from heat and light. A jar of
herb salt, tied with raffia and a gift tag makes a
wonderful gift!
Brenda Hyde is a wife, mom, freelance writer and editor at
http://seedsofknowledge.com/. For more herb tips,recipes and gardening features visit her at The Garden Path:
http://seedsofknowledge.com/gardenpath.html.
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