Chives
The little herb that could.
Chives immediately remind me of spring. They are the first sprig of green I often see as the snow of winter melts away. They are able to survive our harsh upper plains climate and they deserve big points for that alone.
They also rate highly in my culinary endeavors. Freshly cut chives make a perfect garnish of green for just about any dish. They are in the allium family so they have a mild onion flavor.
They are best in the early spring and summer but I use my garden chives until the last spear of green fades away. The beautiful purple flowers make a great garnish and they are also edible if you are in the mood for a little decorative flair.
Chives are vigorous in the garden. They like to take over any available real estate. It is best to divide them when they are showing signs of getting out of control. Grab a spade and dig out a chunk or two. Give them to a friend or neighbor and they can enjoy fresh chives, too! Chives love the sun but they are not particularly fussy. Our patch of chives is on the north side of the house and they have continued to thrive each year.
Cooking with chives is not complicated. The only rule for using chives is to add them at the end of the cooking process. Their delicate structure tends to break down when heat is applied. Think onions when you are deciding how to use chives. They add just a hint of onion flavor without overpowering a dish. When chives are in season I sprinkle them on just about everything. I love the little pop of color they add as well as the taste of freshness they share with us.
Recipe
Potatoes and chives are particularly well-suited for one another. This is a favorite gratin dish I use year round but it is made all the better with a generous sprinkling of fresh chives.
Potatoes Gratin
4 medium sized potatoes (sliced)
1 3/4 c. cream
1/4 c. butter
1 tsp. salt*
1/2 tsp. pepper
1-2 green onions, chopped
1/4 c. chopped chives
Heat the cream, butter, salt and pepper until the butter is melted. Place half of the sliced potatoes in a greased 8x8 baking dish. Sprinkle the layer with green onions. Pour 1/2 the sauce over the potatoes. Add the rest of the potatoes slices and pour the rest of the sauce over the potatoes.
Bake uncovered at 350 degrees until the potatoes are done. (About an hour, depending on the thickness of your potato slices.)
Sprinkle generously with chopped chives or any fresh herbs of your choosing.
Notes:
*Potatoes can handle a lot of salt. You may want to add a little more if you like a little more saltiness.
*1/2 cup of Parmesan can also be sprinkled on the first layer of potatoes for more flavor.