Common chives are the "onion" of the herb world. A perennial in Minnesota this grassy herb is one of the first plants to grown in my garden. Their purple flowers are used as a food coloring and to infuse vinegar or oil with their light aromatic flavor.
Estimated Picking Dates: May to mid June
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Cleaning/Preparing: Wash chives before use, but NOT before storage unless plants are very dirty and wet! Simply rinse in running cold water or swish in a bath of cold water immediately before use. If chives are not visibly dirty, I typically do not wash them at all. Remove leaves that look dry or brown. Let drip dry in colander or spin in a salad spinner to dry well enough for dressing to stick if you are making a cold salad.
If you want to make sure your herbs are sanitized use the following procedure: Leafy Green Wash
1 cup distilled white vinegar
3 cups water
1-2 t. salt (optional) - enhances anti-bacterial properties
Mix the water and vinegar together in a bowl. Allow your herbs to soak in the bowl for about 2 minutes, then rinse them well. Proceed with standard drying (spin or shake and roll in towel)
Storage: Treat your fresh herbs like a bouquet of flowers or a fresh corsage.
Bouquet Method: Trim ends and place in a glass of cold water. Keep on kitchen counter at room temperature. Change water if it clouds.
Fresh Corsage Method: Wrap in a damp towel and store in a sealed plastic bag or container in the fridge. Refrigerated basil should last about 4 days. This is my preferred method of storing chives.
Dry Corsage Method: If you do not anticipate using your chives in the next 4 days, dry the herb by chopping it and laying it out in a single layer on a paper/towel out of the way for a week. Then seal in the plastic container. Excellent seasoning for fried eggs in the morning!
Freeze: Chop and freeze sealed plastic container or bag.
Preparing: I hold a bunch of chives in one hand and snip to desire length with a kitchen shears or scissors.
Featured Recipe: Spring Omelet
Other common uses: I add chives to all potato, egg, and mushroom dishes. Chives infuse vinegar well and excellent for dressings and sauces of all types.
Substitutes: Any aromatic, but a smaller amount that your recipe calls for of chives. Aromatics include all onions, spring onions, scallions, leeks, shallots, and garlic.
Varieties:
Onion - This is the common chive with purple flowers. It has an onion flavor and is an early spring herb
Garlic - Grows later in the summer and has white flowers. It has a light garlic flavor.
*Deluxe share item only
Cleaning/Preparing: Wash chives before use, but NOT before storage unless plants are very dirty and wet! Simply rinse in running cold water or swish in a bath of cold water immediately before use. If chives are not visibly dirty, I typically do not wash them at all. Remove leaves that look dry or brown. Let drip dry in colander or spin in a salad spinner to dry well enough for dressing to stick if you are making a cold salad.
If you want to make sure your herbs are sanitized use the following procedure: Leafy Green Wash
1 cup distilled white vinegar
3 cups water
1-2 t. salt (optional) - enhances anti-bacterial properties
Mix the water and vinegar together in a bowl. Allow your herbs to soak in the bowl for about 2 minutes, then rinse them well. Proceed with standard drying (spin or shake and roll in towel)
Storage: Treat your fresh herbs like a bouquet of flowers or a fresh corsage.
Bouquet Method: Trim ends and place in a glass of cold water. Keep on kitchen counter at room temperature. Change water if it clouds.
Fresh Corsage Method: Wrap in a damp towel and store in a sealed plastic bag or container in the fridge. Refrigerated basil should last about 4 days. This is my preferred method of storing chives.
Dry Corsage Method: If you do not anticipate using your chives in the next 4 days, dry the herb by chopping it and laying it out in a single layer on a paper/towel out of the way for a week. Then seal in the plastic container. Excellent seasoning for fried eggs in the morning!
Freeze: Chop and freeze sealed plastic container or bag.
Preparing: I hold a bunch of chives in one hand and snip to desire length with a kitchen shears or scissors.
Featured Recipe: Spring Omelet
Other common uses: I add chives to all potato, egg, and mushroom dishes. Chives infuse vinegar well and excellent for dressings and sauces of all types.
Substitutes: Any aromatic, but a smaller amount that your recipe calls for of chives. Aromatics include all onions, spring onions, scallions, leeks, shallots, and garlic.
Varieties:
Onion - This is the common chive with purple flowers. It has an onion flavor and is an early spring herb
Garlic - Grows later in the summer and has white flowers. It has a light garlic flavor.