We’re onto chives – the smallest member of the onion family, and my personal favorite herb.
Origin:
Although ancestors of chives have been around for thousands of years, this herb was not cultivated regularly until the 1800s. Chives are native to the cooler areas of Europe and Asia, but now grow in North America as well.
Growing chives:
- Can get up to a foot tall.
- Are planted in early spring.
- Tolerate various soil conditions.
- Tend to take over the garden.
Drying chives:
According to The Spice and Herb Bible, it is not practical to dry your own chives, although it’s certainly possible.
Freezing chives:
Chives are one of the easiest herbs to freeze. If freeze-drying, they don’t even need to be unthawed before using. I have had success with freezing chives in olive oil.
Food chives compliments:
I use chives in my Ranch dressing.
They truly compliment so many foods – the aforementioned Spice and Herb book says, “It is almost impossible to overuse chives when they are added to a savory dish, such is their agreeable taste and fresh appearance.”
They also go well with:
- Scrambled eggs and omelets
- Sour cream
- Salads and salad dressings
- Mashed potatoes
- Soups and sauces
They also garnish chicken and seafood well.
Chives always have a vibrant green color, aesthetically adding something special to dishes in addition to their pleasant, mildly onion-y flavor.