Chive Jive

I always feel kind of bad when I see people buy chive at the garden center.  I have to stop myself from offering a clump or two of my own to get some started.  Starting is all you have to do with this onion-family member–plant it anywhere and it will not only return every year, it will expand its girth to manymany times,  so divide it about every 3-4 years.   It’s among the first green to jump up in the spring and flowers earlier than any edible in my garden.    I grow two kinds:  a common and garlic.  The purple flowers of the common are such a welcome sight at the end of winter.  The garlic waits to show its white lacy blooms until mid-late summer and really is garlicky-good.

I’m growing them in containers this year, placed at the edge of the green beans and onions…

Both the green foliage and the flowers are tasty.  I harvest the flowers and put them in white vinegar, steep the concoction for a couple of weeks and then use it for vinaigrette.  Cut back as much as you want, the stems will grow back happily.

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Here’s an easy recipe…

Chive Dip a la Sonnystone

1/2 cup sour cream

3/4 cup Greek yogurt

1/4 cup cream cheese

2/3 cup chopped chive

1 tbs. lemon juice

salt & pepper

Mix it all up, put it in the fridge for a while and dip it out with carrots, cucumbers, bell pepper, etc. etc.

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mmm, yummy…

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