Herb of the Month: Chives by Toby Amidor in Healthy Recipes, In Season, August 4, 2012
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Chives are related to the garlic, leeks and onions and are native to Asia, North America and Europe. It’s thought that Marco Polo tasted chives and brought them back home to Europe where they became popular.
This fragrant slender herb has a milder flavor than onions and garlic. The plant grows as lofty stems adorned by gorgeous purple flowers.
The juice from chives has also been used as an insect repellent—give it a try and let me know how it works out.
What To Do With Chives
This herb can be found fresh when in season; the entire chive (from leaf to bulb) is edible. You can also find it in dried and frozen forms. Since chives have a milder flavor, they’re perfect to add to soups, dips, mashed or baked potatoes, fish, seafood dishes and omelets. Heat destroys their delicate flavor, so add chives to dishes at the last minute. To maximize their taste, thinly slice, chop or snip with kitchen shears before using.
Chives is a herb that can be easily grown at home—learn how.
Shopping Tip: Choose chives with a uniform green color. Avoid those with signs of wilting or browning. Store in a plastic bag in the refrigerator for up to one week. Rinse well before using to remove any dirt or debris.
Recipes to try:
- Ricotta Chive Stuffed Cherry Tomatoes
- Smashed Potatoes With Sour Cream and Chives
- Prawn and Chive Potstickers
- Broiled Tilapia With Mustard-Chive Sauce
- Katie’s Chive Recipes