CHIVES
Chives (Allium schoenoprasum) is an perennial flowering herb in the Amaryllidaceae family. It is the only species of Allium native to both the “New World” and “Old World.” The leaves and flowers of Chives are edible and are primarily used as garnish. We grow both Onion Chives — which are typically found at the grocery store — and Garlic Chives, also called Chinese Chives.
In season: April to November
Nutritional value: Chives contain vitamins K, A and C, as well as calcium, potassium, and folate. They contain plant compounds like quercetin and allicin that can help reduce inflammation and fight free radicals in the body.
Storage tips: If you’re using your Chives within a day or two, give the stems a fresh trim and immerse them in a jar of water. If you’re wanting to store your Chives a bit longer, wrap it in a paper towel and place in a sealed container or bag — just ensure that your Chives are completely dry before doing so! If you’re seeking long-term storage for your Chives, simply chop it up, toss them into an ice cube tray, top off with a high quality EVOO, and freeze! Once frozen, you can pop them from the stray and store in a ziploc or container in the freezer.
Culinary uses: Many see Chives as a garnish for baked potatoes and omelettes, but we see beyond just a sprinkling! Try adding them to pestos, stir-frys, dumplings, savory pancakes, and compounded butters and oils. You can use their blossoms to add a decorative touch to salads, desserts or adult beverages!
