Easy Herbs: 12/15: Chives

Fifteen Easy Herbs
No. 12 Chives
Before my mother & grandmother on the farms in Pennsylvania knew what “herbs” were, they grew chives, also parsley, dill and mint. Nowadays these flavoring vegetables are so popular, we call them herbs and maintain separate garden areas for them. And we’ve added the exotic herbs to our diet, but chives is (or are?) one of the old standards, one of the earliest spring tastes of delicate onion flavor.
How to grow them:
Perennials are valued as time savers—no need to plant every year. Chives are easy to grow from seed or division (share with friends.) They will behave well in full sun and fertile soil that is kept moist, and might require dividing every few years.
How to eat them:
When your refrigerator crisper is all out of green onions, run out to the herb garden, and grab some chives. Mix chopped chives in sour cream, to top steamed butternut squash and standard baked potatoes. Don’t bother to dry the leaves, they lose flavor quickly.
Herb to come: Basil, Italy’s gift to tomatoes.

Chives-Buttered Carrots
From the original Betty Crocker Cookbook. 1969.
1 1/2 pounds fresh carrots
1/4 cup butter
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
1 tablespoon minced chives

Heat 1 inch of water to boiling. Add whole peeled carrots. Cover, return to boil, and cook until crisp-tender.
Melt butter in medium sauté pan; add carrots. Sprinkle with salt, pepper and chives. Heat carrots through.