Spring Favorites: The Good, the Bad and the Curly Chives

| 5/7/2011 10:37:49 AM

n.heraud2You can check out the Lemon Verbena Lady at her blog http://lemonverbenalady.blogspot.com

One of my favorite spring herbs comes in several varieties. There are the common chives (Allium schoenoprasum)—the GOOD CHIVES. These little plants are very hardy and survive snow storms and frost in the late winter to early spring. I just love to see them popping up out of the ground surrounded by snow. They have round tubular spear-shaped leaves. They stand about one foot tall in the garden and gently seed themselves. I try to cut all the spent blossoms once they are finished blooming so they are not a problem. They are easily grown from seed. My first clump was from a friend and they are easily divided once established in the herb garden.

Below is a photo of dwarf chives (Allium schoenoprasum ‘Nana’).

A Lonely Bunch of Dwarf Chives in the Herb Garden 

These dwarf chives would be perfect to use in a container on a south facing windowsill in the wintertime. I use chives in substitution for onions in salads all the time. They are much milder in flavor than onions. I also love them in eggs for breakfast, in Greek yogurt, and in baked potatoes. The Herbal Husband makes me a chive blossom omelet for Saturday’s breakfast right around this time of year. He tends to forget each year and uses nine whole blossoms in the omelet! Just use a part of one blossom—break the blossom apart and use four or five florets at most from the entire flower.

There is a website called Hungry Girl that I found when I was losing weight a couple of years ago. Lisa Lillien is the founder and creator. She is full of energy and really good, delicious and easy-to-make recipes. I love her egg mug recipes for quick breakfast ideas. (Particularly this one.)