This refreshing and vibrant beet and herb salad, served on a bed of whipped honey goat cheese, and drizzled with a chive vinaigrette, is packed with fresh seasonal ingredients. The robustness of the nasturtium blossoms balances the delicate flavor of the fennel perfectly, making it my go-to year-round salad.
One of my favorite and a simple ways to use fresh chives is to make chive blossom compound butter. I grow common chives with delicate purple blossoms, but yours may be white, pink or even crimson. Any variety can be used for this recipe. Compound butter can be used to add a delicate buttery onion flavor and splash of color to fresh-baked bread, savory biscuits...
Chives are always among the first spikes of green to peek through the soil in my garden. It’s such a treat to see them because it means longer, warmer days are just around the bend. With these recipes, you can choose if you’d like a bold or delicate base flavor of vinegar.
In my first chive journal article, I shared all the benefits and uses for chive, along with tips for growing, caring for, harvesting and preserving chives. In this article, I'm excited to share two ways I've made chive finishing salts.
Belonging to the onion family, chive (Allium schoenoprasum) is a kitchen-friendly perennial herb with countless culinary uses. It has long, thin, green leaves that are grow 12 inches tall and are hollow and tubular in shape, growing in clumps. They grow lavender-colored blossoms that are also edible.