Veggie of the month-chives

Almost everyone has chives growing somewhere in their yard and this little gem often gets forgotten.  Chive are a great addition to salad dressings, marinades, soups, potatoes and more.  Chives are not surprisingly in the onion family and have the same health benefits you’d get from eating an onion.  Chives are also high in vitamin A and have other minerals like K and C.  If that wasn’t enough, Chives are a good vegetable source Folic Acid and B vitamins.  So what are you waiting for…go snip some chives and add them to everything.

We use them fairly often in our house as a seasoning, but I think I’m going to start using them more. One of my favorite things to do in the spring is to make chive blossom vinegar.    Wait for your chives to blossom and fill a quart mason jar about half full of them.  I generally don’t wash them unless they look dirty.  Fill your mason jar with white wine vinegar, put the lid on and put in your pantry for about two weeks.  It will be bright pink.  Strain out your flowers with a fine mesh strainer or cheese cloth and return to a jar to store.  This makes a great marinade and salad dressing.


Robyn's Chive Blossom Vinegar

Here are some more ideas for chives:  add into biscuits and breads, chicken and egg salads, put in any egg dishes, add into a salad instead of onions, and if you have any leftover flowers they are a great mild onion flavor in a salad too!

This would be the perfect spring egg dish

Good looking potato and chives

This corn chowder looks tasty

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