You can grow a complete Herb Garden on your kitchen windowsill. A basic herb garden should contain Parsley, Sage, Rosemary, Thyme & Oregano. These five herbs will complement any savory dish. Fresh herbs are a wonderful change of pace from dried.
Chives are of the same family as onions, scallions and garlic; all have a history of culinary and medicinal uses. Chives have many essential
minerals: potassium, calcium, iron, folic acid, Vitamin A and Vitamin C. From the tangy aromatic taste comes its high concentration of sulfur
compounds and essential oil, which have healing properties. Consider adding them routinely to your recipes to help restore vital nutrients
lost in cooking.
Healing Properties of Chives: ease stomach distress; protect the heart; assist in fighting bacteria that can cause disease; may aid body’s ability to digest fat; prevent bad breath; mild diuretic effect and promotes good digestion.
Chive Flower Salad Oil:
Add l-l/2 oz of the blossoms to 1 quart of vegetable oil; Extra Virgin olive oil is excellent.
Let sit for 1 week. When the oil takes on a lilac color and thefragrance of the chives, it is ready.
Keep the oil refrigerated when not in use. This oil is wonderful on salads or in cooking.
If you like the onion flavor of chives, make your own chive salt to add zip to all of your dishes. First, add some chives to the salt; then bake
the mixture in the oven to dry the leaves and blend the flavors. Store in an airtight container or jar. Use sea salt instead of table salt.
Freeze Chives for future use: frozen chives tend to retain more flavor than dried chives. Snip fresh chives into small pieces, place them in an ice-cube tray and fill with water. To thaw, put a chive cube in a strainer. It is wise to put the ice tray in a plastic bag and mark it. Juice, lemonade, and soft drinks don’t taste very well with chive’s ice cubes in them.