Chives-
Chives are a perennial herb with clumps of cylindrical tubes or “leaves”. They are a member of the onion family with a milder flavor. Chives grow very well in our area. Edible purple flowers emerge in early summer.
Chives are a common herb used widely in the culinary world. Chives can be used in just about any dish including: salads, dips, soups, stews, vinegar, as well as herb butters.
Chives have insect repelling qualities so they are good to grow in your gardens. Other chives to enjoy are garlic chives.
To store fresh chives wrap them in a damp paper towel and put them in a plastic bag in the refrigerator. Chives can also be frozen for later use. Wash and trim the chives and allow them to dry completely. When all the moisture is gone place them in freezer bags or ice cube trays with s little water or olive oil.
Chives add little to no nutritional value to your dish, but they do add flavor!
When chive flowers bloom, you can use them too! Their onion-ish taste can flavor just about any dish, as well as provide an aesthetic quality to your dishes!
Herb butter is a great way to preserve herbs over the winter months. Check out our recipe for it!
Fellow Springdellian Ann B (photo) visited Carlsbad Cravings for this delicious dressing, making great use of your jalapeños. It is versatile and aside from the veggies and herbs, can be made with your kitchen staples! Try it on the veggie-rich Chipotle BBQ Chicken Salad, also on the Carlsbad Cravings website!
The tacos can contain whatever you’d like. Sarah went with a ground pork and beef base with grilled zucchini tomatoes and peppers on top. The herbs are also negotiable. Jess makes this salsa with a bit of onion, and omits the cilantro for her cilantro averse family. Make it your own, and be sure to freeze some for the winter!
Follow Springdellian Jennifer S. turned us on to this recipe, it’s a great way to use all kinds of greens! Just add breadcrumbs, garlic, onion and oil
I chose carrot tops and basil as my main greens in this pic, and they were great! They are even better the next day. I’ll be making these again for sure! The ebelskiver pan was a nice way to really round them while using very little oil, but it’s definitely not a necessity. Have fun making this recipe your own!
