Ger-Nis INTERNATIONAL, LLC

Chives: Springing up with Delight

A tiny stand of chives-a shock of green amidst the familiar brown and grey-is one of the first signs that spring is here. Thin and lithe, chives poke out their delicate grasses and bravely withstand the last days (and nights) of winter. The chive is the smallest of the onion family. Along with garlic, leeks and shallots, chives are a perennial plant of the genus allium (or lily family). Chives, always referred to in the plural because they grown in clumps, are native to Europe, Asia and North America.

As a garden herb, not only are chives easy to grow but, due to their sulfur content, they are also a natural repellent to pests and insects. They only require sun, rich, moist soil, and the occasional division of bulbs (once every two to three years) for optimal growth. Depending on the type, chives can be cut once the leaves reach about three to six inches in height. They flourish throughout the spring, summer, and fall with periodic snipping. If left to flower, they produce a decorative lavender bulb that is a lovely addition to any garden, or salad for that matter! The flowers are clover-sweet and spicy.

The finest flavored of the onion family, chives are cultivated for their leaves (or grasses) and are best used freshly sprinkled over many savory dishes especially seafood, soups, eggs, and most anything with cheese. Chopped chives are beautiful as a garnish and taste good too. They cannot withstand long cooking times and do not dry well. They are best added in the very last few minutes of cooking or once the heat is off. Chives are one of the French “fines herbes” that also include tarragon, chervil and parsley. Chives are rich in vitamins A and C and contain trace amounts of sulfur and iron. Medicinal properties are similar to those of garlic, albeit weaker.

At Ger-Nis, we love the spontaneous use of raw chives to add a quick bit of flavor to any lunchtime salad. Rather than store-bought herb cream cheese, try tearing some fresh leaves apart and adding them to your toasted bagel, cream cheese, and tomato sandwich. Add a dash of fresh black pepper and you’ll be amazed at the difference! Or at your next dinner party, throw them in a pot of hot water and let them wilt. Extract them with a fork or slotted spoon and rinse under cold water. Voila! Instant edible twine! Decorate your table with bundles of asparagus, carrots and celery.