Chives

Season: spring and fall

Storage: One of the best ways to store chives with the roots still attached is to place them in a glass of water like a bouquet of flowers. Place a plastic bag over the top of the plants to keep the humidity high. If the roots are not attached, place the chives in a plastic bag wrapped in a dry paper towel. You may also wrap them in a dry paper towel with plastic wrap around them.

Other Names: Rush Leek

Fun Facts: Chives appeared in recipes over 5,000 years ago! This versatile herb adds color, freshness, and flavor when used as a garnish, but the mild onion flavor pairs well with savory dishes. Use chives to liven up soups, dressings, poultry, or fish. If you let your chives continue to grow they will eventually produce beautiful flowers. The strong smell of these plants cause it to repel many common garden pests. 

Get local chives from our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Chive Pancake

From “Spice the Plate” by Emma Tang

Ingredients

  • 1 bunch chives, clean, trim the ends and cut into 1-inch long strips

  • 1 cup flour

  • 1 cup water

  • 2 eggs

  • ½ teaspoon salt

  • 1 tablespoon oil

  • 2 tablespoons soy sauce for dipping

Instructions

  • Put flour and eggs in a container, slowly pour water into the container, keep stirring to make sure everything is mixed well.

  • Toss in the salt into the batter and add the chives into the mixture, set aside.

  • Spread the oil evenly onto a non-stick pan over medium heat, carefully pour about ⅓ of the mixture into the pan and create a round shape, cook for about 4-5 minutes each side and remove the pancake from the pan, continue the process until all the mixture is used.

  • Dip in the soy sauce and enjoy.

Note: Mixture should make three, 4-inch size cakes.

Buttermilk Chive Biscuits

From “Countryside Cravings” by Malinda Linnebur 

Ingredients

  • Butter for greasing the pan

  • 2 3/4 plus 2 tablespoons all purpose flour

  • 4 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 6 tablespoons cold cubed unsalted butter

  • 1/2 cup chopped fresh chives

  • 1 -1 1/2 cups cold buttermilk

  • Flour for the work surface

  • 3 tablespoons melted butter

Instructions

  • Preheat oven to 425 degrees F. Grease a cast iron pan with butter, set aside.

  • In a large bowl mix together the flour, baking powder and salt until combined. With a pastry cutter or back of a fork, cut in the 6 tablespoons of cold butter, until the mixture resembles coarse crumbs. Stir in the chives.

  • Add in the 1 cup of buttermilk and stir to combine. Add in a little more buttermilk if mixture is too dry. Be careful not to overwork.

  • Place dough on a lightly floured work surface. Gently press or roll the dough until 1 inch thick.

  • With a 2 inch biscuit cutter, cut out biscuits. Do not twist cutter in dough.

  • Place biscuits in prepared pan next to each other. Bake for 17-20 minutes our until golden.

  • Brush the biscuits with the melted butter.

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