Chives grow in clusters with pointy blade-like leaves that are hollow and have globular spikey, pinkish-purple flowers that bloom in early summer.
Both leaves and flowers share a mild onion flavor and are edible!
Common Chives are part of the classic French herb blend called fines herbes (pronounced fien erbs), along with flat leaf parsley, French tarragon and chervil.
Leaves can be used to flavor salads, dips, soups, stews, vinegar’s, cheese dishes, sour cream and butter but are best added at the end of the cooking process because they lose flavor when heated.
Chives are a good source of calcium, iron, phosphorus, sulfur and contain high amounts of potassium, vitamins A and C.
Great for freezing and drying.
Best store in containers or bags in refrigerator
RECIPES
Cheddar Cheese and Chive Popovers
1 tablespoon unsalted butter plus extra for greasing the pan
3 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
3/4 cup cheddar cheese freshly grated
1/4 cup chives finely diced
Preheat the oven to 450°F, and thoroughly grease your popover pan. Melt the tablespoon of butter in your bowl and set it aside to cool slightly. Break the eggs into the same bowl (with the butter) and whisk gently. Then whisk in the flour, salt, and milk until just barely blended; a few lumps are fine.
Add in the cheddar cheese and chives and, using a rubber spatula, gently fold the cheese and chives into the batter. Don't over mix.
Fill the cups 2/3 full (3/4 full for large popovers), and bake at 450 degrees for 15 minutes. Then, reduce the oven temp to 350 degrees and bake for an additional 20 minutes. (Do not open the oven! Opening the oven door in the first 20 minutes can cause them to collapse.)
When they are brown and crusty, remove them from the oven, and make a small slit in their sides with a sharp knife. Serve immediately. (https://hipfoodiemom.com/2015/03/03/cheddar-cheese-and-chive-popovers/)
Make-Ahead Layered Salad (For a Crowd)
Tomato Toast with Chives and Sesame Seeds
Roasted Fingerling Potatoes with Chive Pesto
