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.