• stacy

Chives, the Taste of Spring


It's been a slow start to spring here, with lots of cold rainy days slowing down the progress of the vegetable garden. As hard as it is to wait for the summer bounty, I've been quite happy with our always bountiful chives. Not only are they a beautiful sight in the garden, but they are a delicious addition to so many meals. Soups, pasta, eggs and potatoes will all benefit from the addition of chives. Here are a few of my favorite easy chive recipes that will keep you eating well early in the gardening season.


Kale-Chive Pesto

3 cups kale, ribs removed, coarsely chopped

1 cup chopped fresh chives

3/4 cup parmesan cheese

3 cloves garlic

2/3 cup olive oil


The quantities in this recipe are approximate (I don't always measure!) but it's very forgiving, adjust it however makes it taste good to you. You can also substitute whatever greens you have on hand instead of kale. Blend all ingredients in a food processor, adding more olive oil as needed to make a smooth pesto. Serve immediately over warm pasta. You can also make a double batch and freeze the extra. It’s so nice to have this quick and easy taste of summer meal in the winter!


Chive Pancakes

1 cup flour

1 cup water

2 eggs

1 cup chopped fresh chives

1/2 tsp. salt


Mix flour with salt, then add water and eggs. Combine well, then mix in chives. Pour 1/4 of batter into lightly greased skillet. Cook 4-5 minutes on each side until light brown and crispy. Makes 4 pancakes. Serve as an appetizer with dipping sauce of your choice. I like a simple mix of soy sauce, rice wine vinegar, sesame oil and a little sugar.


Chive Butter

2 sticks butter

1/4 cup chopped fresh chives

1 - 2 Tbsp. separated chive blossoms for color


Soften butter to room temperature and mix with fork until smooth and slightly fluffy, mix in chives. Can be rolled into a cylinder using plastic wrap or wax paper or spoon into your choice of decorative container - mason jars work great. Serve over potatoes, meat, bread, practically anything!


Chive Blossom Vinegar

fresh picked chive blossoms (rinse and dry if needed)

rice wine vinegar


Fill a pint jar with a generous amount of chive blossoms, and really pack them in! Cover with rice wine vinegar or you can also use regular white vinegar or champagne vinegar. Allow the blossoms to infuse for a week or two until the vinegar takes on a deep pink color. Strain vinegar to remove the blossoms when it reaches the desired color and/or flavor and store it in a pretty jar on your counter so you can admire it! A couple of my favorite uses are in vinaigrettes or for making quick refrigerator pickles.



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