Chives are one of the lovliest, most versatile, and carefree herbs you can grow. They come up year after year, burst into a patch of blue-purple blossoms, and then are there for the taking right into winter – at which point you’ll want to pot up a clump for growing inside. Chives can be dried, but their delicate flavor is so much better fresh, and they’re so easy as a houseplant.
They are virtually immune to pests or diseases, and tolerate just about any soil.
It’s hard to think of a dish that chopped chives won’t enhance. One of my favorites is scrambled eggs with cheese and chives. I don’t beat scrambled eggs the way most do. I crack a few in the skillet and let them fry for a minute or so with cheddar cheese and a teaspoon or two of fresh chives, then turn them them and mix them up with a fork and serve when they’re still nice and gooey. No milk and minimal stirring.
When you can’t figure out what to do with all your chives….. make an easy chive pesto.
Lots of chives, Parmesan cheese, olive oil, salt and pepper in a food processor. Add some pine nuts, garlic or parsley if you want. I have used it as a dip or a spread. It keeps.
Great solution when 2 cups of chives just won’t fit in that omlette.
That is the story of the successes in my life…..when somebody told me I couldn’t do something…..