Comments on: Kitchen Tip: Six Ways to Use Chives

By: Cookin' Canuck

Cookin' Canuck — Sat, 04 Sep 2010 17:50:31 +0000

Thanks for the tips on freezing chives. I have loads of them in my backyard (believe me – I do not have a green thumb – they just flourish on their own) and I would love to have some available in the middle of winter.

By: mandy

mandy — Fri, 03 Sep 2010 22:45:42 +0000

I need to use chives more often. I have a lot of spices but am often at a loss of what to do with them. *hangs head in shame*

By: Sues

Sues — Fri, 03 Sep 2010 20:34:10 +0000

I love this! And have a feeling if I was asked (out of the blue before caffeine) about chives, I would have responded, “uhhh I mean they’re kind of like an onion. But long and green?”

By: Lydia (The Perfect Pantry)

Lydia (The Perfect Pantry) — Fri, 03 Sep 2010 13:02:14 +0000

Laurie, the chive blossoms are edible, absolutely. But when you are growing chives, you must cut the blossoms off (and cut the chives down, periodically during the growing season, to just a few inches tall). This invigorates the plant and a new crop of blossoms will appear in a few weeks.

By: Dana

Dana — Fri, 03 Sep 2010 10:49:27 +0000

Oh Maris. You sweet thing! Thank you so much for the shout-out. I am so bummed that you didn’t get to see the tattoo (and the chive plant!) in person. We really missed you last weekend. I love this post. Most people think of chives as the green things on top of baked potatoes and aren’t aware of their wonderful subtle flavor. Most people also aren’t aware that they even have a blossom or that the blossom is delicious.
Anyway, my plant is not really blooming anymore and I know in a few short months, it won’t be giving me lovely green stalks either. I didn’t plant it but it flourishes in spite of how bad I am at gardening, so I know anyone can grow one! 🙂