Ha ha ha ha…. I just cracked myself up!!! Chive Talkin’!!!! LOL! Seriously though, I really want to talk about chives today. I mistakenly thought that I’d planted green onions in the garden, but come to find out they’re actually chives. I kept checking on these tall, skinny sprigs of vibrant green thinking that they should really look more like tubules and less like strings of thick grass. Once the realization hit, this morning, I had to harvest those babies; they were beyond plentiful! And, Wow, do chives smell so aromatically delightful once they have been cut – mmmmmmm!!! So, what to make with chives? how to store them?
My first thoughts, aside from the lovely smell, were of potato soup, cheesy chive cornbread, and salad. I was also thinking that chives are said to aid in circulatory, digestive, and respiratory systems, so they not only smell good, but they’re also good for my body! Chives:A+
For lunch, I harvested more romaine lettuce, cleaned it, cut it, and made a fresh salad. Chives can be eaten raw – just snip little pieces and scatter them all over your salad. They have a very mild onion flavor. What an easy, nutritional garnish!
For dinner, I made my conglomeration of a potato soup; simply meaning, that the recipe came into being by taking my favorite parts from three separate potato soup recipes and combining them into one. And, at the very end of the cooking process, I sprinkled chopped chives over the top!
Back to storage, my chives are currently wrapped in a slightly damp paper towel, which is sealed inside a plastic storage bag in the refrigerator. If I use the chives within 2-3 days they should retain their flavor. But chives shouldn’t spend too long in the fridge and shouldn’t be allowed to dry out… Now, that I’m finished cooking for the day, I’ll put the chives in the freezer and store them until needed. They don’t have to thaw in order to use them!
Using this herb in a few dishes has inspired me to look for even more chive-infused recipes! Happy Chive Talkin’!