Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Tuesday, May 13, 2008

Chives bring a smile to our face

The chives in the garden have started blooming -- they are loaded with their lavender flowers. So much so that now you can hardly see the green. Chives are a great garden plant -- they grow and grow and demand very little. Cutting now and again is good for the plants and they seem to grow back even more lushly after a good trim. The lavender flowers can be used too -- put into a jar of vinegar, it turns it into a lovely pink color with a light taste of onion -- great for salads. They also can be used whole as a garnish (and are edible) or you can pull them apart and put them into a salad of mixed baby greens to add a mild onion flavor to your salad.

Chives were the very first herb I ever grew -- in early married days, I gleefully carried a pot of chives home from the grocery store and it sat on my kitchen window sill. I used the clippings from the plant to sprinkle on baked potatoes, add to scrambled eggs and to make a wonderful herb butter.

I still make herb butter and chive is my favorite. It's easy, keeps in the fridge and chive butter is great melted over steaks, a pat on a baked potato, a tablespoon folded into scrambled eggs, and is great spread on a toasted baguette to go with cocktails.

Chive Butter

Bring one stick of butter to room temperature (I leave out overnight) Add 2 to 3 teaspoons of chopped fresh chives. Add a dash of lemon juice. Put into a custard cup and refrigerate. If desired, you can add a half of a garlic clove minced to the above.

1 comment:

pve design said...

Spices and garnishes are the key to happiness.
I love fresh chives. Can you see my smile?