As gardens begin to grow, one of the first perennial herbs to appear are chives. Chives are quite resilient and are particularly easy to grow both in garden beds or in pots. They can stand a bit of shade, tolerate drought, and grow well in any type of garden soil. For first time gardeners, this is an excellent plant that will yield a reliable source of flavorful nutrition.
Chives belong to the lily family and are part of a large genus of over 500 species of perennials that contain bulbs or underground stems. Known for their strong scent and distinct flavor, chives, along with garlic, onions, scallions and leeks are known as allium herbs. Allium species have been cultivated around the world for centuries and are valued both medicinally ad for their fabulous flavor.
If you grow your own chives, you can continually cut them back so the crop will continue into early fall. If you let happen to let them go you will get lovely purple-pink globe shaped chive flowers that make a beautiful garnish as well as a bright addition to spring or summer salads.
Chives are best when used fresh. Rinse and dry them well, then snip with scissors or cut with a very sharp knife. Snipped chives can be placed in freezer bags and frozen for later use, but will not maintain the texture of fresh shoots.
This is an herb that will elevate so many dishes, including soups, stews, salads, sauces, marinades, dressings, and dips. Adding a few tablespoons of chopped chives to cottage cheese will add a pleasing punch to a super simple snack. Make an easy supper of baked potatoes or sweet potatoes topped with Greek yogurt and chives. Mixing chives into cream cheese, along with lemon zest, and a grinding of black pepper will make an excellent spread for sandwiches or crackers. Omelets prepared with chives, parsley, and dill are a nice choice for any meal.
Chives contain valuable vitamin and mineral content. Vitamins K, A, and C are found in chives, as well as calcium, an important mineral. Chives also contain small amounts of magnesium, phosphorus, potassium, and sodium. Purported to be anti-inflammatory, antibacterial and antiviral, eating more chives may boost your immune system and assist in maintaining superior levels of health.
If you buy your own chives at the grocery store, look for a bright green color with no sign of yellowing or wilting. Chives will keep in the crisper drawer of the refrigerator for several days. Before using, rinse and dry well and trim the ends before using.
Enjoy this light and bright spring herb.
“Work With What You Got!”
©Tiny New York Kitchen © 2020 All Rights Reserved
Add this Cucumber Cabbage Salad to your Easter or Passover menu. Fresh dill adds bright spring flavor to this crunchy salad.
To flavor your food reach for herbs and spices rather than high-sodium table salt. Make sure to read the labels of seasoning mixes because many of them contain salt.
Seasoning Suggestions
Pasta: Basil, Fennel, Garlic, Paprika, Parsley, Sage
Potatoes: Chives, Garlic, Paprika, Parsley, Rosemary
Rice: Cumin, Marjoram, Parsley, Saffron, Tarragon, Thyme, Turmeric
Seafood: Chervil, Dill, Fennel, Tarragon, Parsley
Vegetables: Basil, Caraway, Chives, Dill, Marjoram, Mint, Nutmeg, Oregano, Paprika, Rosemary, Savory, Tarragon, Thyme
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
Let’s face it; most of us eat way too much salt. A high-sodium diet can increase risk of high blood pressure (hypertension), which can lead to cardiovascular and kidney disease. The Dietary Guidelines for Americans recommend limiting sodium intake to less than 2,300 mg per day, which is about 1 teaspoon of salt. The good news is that reducing the amount of salt you use will retrain your taste buds to sense other flavors. You won’t even miss it.
Bland food is such a bore, but how can we keep sodium in check without sacrificing flavor?
Here are some suggestions to reduce salt in your diet:
Remove the salt shaker from the table when you eat.
Limit process foods, including cured, pickled, salted, or brined products.
Focus on fresh or frozen fruits and vegetables without sauces or seasonings.
When choosing canned options, look for “no salt added” or “low sodium.”
Cook at home so you have control over how much salt you add.
Flavored vinegar, onions, garlic, and citrus also add tons of flavor without the sodium.
Herbs and spices are the key to flavor. Add dried varieties during cooking and fresh herbs at the end of cooking or when plating a dish. Thyme, mint, lemongrass, dill, basil, oregano, chives, and parsley are great herbs to use. Spices like pepper, ginger, chili powder, and cinnamon are excellent spices to flavor your food.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Make prep a snap with herb ice cubes, ready to toss in the pan.
Freezing herbs is an excellent way of preserving fresh delicate herbs that cannot be successfully dried. They will lose their fresh appearance and texture, but are still suitable for use in cooking. They should keep for up to 3 months.
To freeze chopped herbs, half-fill ice cube trays with chopped herbs and top up with water. Freeze, and then remove the cubes from the tray and place in freezer bags.
To use, add the appropriate number of frozen cubes to soups, stews, and stocks. Heat until melted. A standard sized ice cube tray will hold about 1 tablespoon chopped herbs.
Alternately, pack chopped herbs in plastic containers and freeze. Sprinkle them directly into soups and stews.
To freeze whole sprigs or leaves, place in freezer bags, expel any air, tightly seal and freeze.
Alternately, open freeze whole sprigs or leaves on trays. When the herbs are frozen, transfer them carefully to freezer bags, expel any air, seal tightly and return to the freezer until ready to use.
Delicate herbs that cannot be dried successfully, but that are suitable for freezing, include: basil, chives, tarragon, chervil, coriander (cilantro), dill and parsley.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserve