Great Ways to enjoy Chives - Herb of the Week

Right after my Chives finish flowering, I give them a "haircut." I trim them down to about 2 inches in height and then let them regrow.  There are dead flower stalks, frost damage, especially this year, as we had a hard freeze three or four times after the chives sprouted. If you are interested in more info on Chives, check out my original Herb of the Week post.

It has been several weeks since the haircut and the chives are ready to be harvested.  When cutting chives always cut at the bottom of the stem, don't just clip off the tops.  These stems will die and leave you with brown or tan stems in the chive plant.  

What to do with all of these chives?

You can dry chives.  The best way is to place the cut stems in a brown paper bag and set int he back of the refrigerator.  The air circulation and cool temps will dry these succulent leaves to perfection. Once the leaves are dry, you can chop of clip them to size and store in a tightly sealed jar.

Or you can cook with the lovely onion-flavored leaves. Chives lend a sweet onion flavor to dishes that is not as harsh and sharp as regular onions and is often not as upsetting to the digestive system as onions can be for some.

Recipes to try with Chives

Chive and Cream Cheese Spread

This spread is easy to make and perfect for sandwiches or crackers. 

• 4 oz of cream cheese
• 2 tablespoons freshly snipped chives
• 1 tablespoon of sour cream
• salt
  

Mix together cream cheese, chives, sour cream and a pinch of salt with a fork until well blended. Spread it on bread or crackers and enjoy!

Chive and Cheddar Omelet

• 2 eggs
• 2 tablespoons freshly snipped chives
• 1/4 cup of grated cheddar cheese

Whisk together eggs chives and cheddar.  Heat a non-stick skillet over medium heat, add a small amount of butter or oil. Pour the egg mixture into the skillet and cook for about 2-3 minutes on each side. Serve hot.

Chive and Garlic Butter 

• 1/2 cup butter, softened
• 1/4 cup of chopped chives
• 2 cloves of garlic, minced

Using a fork mix together butter, chives and garlic with a pinch of salt. Spread it on pasta, vegetables, or bread and enjoy. 

Chive and Potato Soup

This soup is a great way to use up leftover potatoes. 

• 2 to 3 potatoes
• 2 cups chicken or vegetable broth
• 1/4 cup chives
• salt and pepper to taste

Peel and chop potatoes, and sauté them in a pot with a small amount of butter or oil. Add chicken or vegetable broth and bring to a boil. Reduce the heat and simmer for about 15 minutes. Remove from heat and blend the soup with an immersion blender. Stir in chopped chives and season with salt and pepper to taste.

Chive and Cream Cheese Stuffed Mushrooms

               

This is a great appetizer for any occasion.

8-10 large mushrooms

4 oz cream cheese
2 tablespoons chopped chives
1 tablespoon Parmesan cheese, grated

Clean and remove the stems from mushrooms. Stuff them with a mixture of cream cheese, chives and Parmesan cheese. Spread out on a baking sheet and bake them in the oven at 350 degrees for about 15-20 minutes.