A lot of fresh herbs: We're talking handfuls here.
From **Bite Me More**. Or, for a use that will keep indefinitely (at least a year), infuse white wine vinegar with chives -- finely chop, put in a jar with a vinegar-proof lid or a bottle with a cork, let sit in a dark place for two weeks, then strain. From **MDIVADOMESTICA**.A fun and creative take on the classic potato skin bar snack, these **[Bacon, Cheese and Potato Skin Sandwiches](http://www.bitememore.com/feedme/188/bacon-cheese-and-potato-skin-sandwiches)** are off the charts!
Years ago I read a wonderful book by Julia Cameron called The Artist’s Way, a self-paced workshop of sorts, with lots of thoughtful exercises and writing assignments, all designed to unlock inner creativity.Julia’s theory is that once you do that, you can apply creative thinking to all facets of your life.. From **Getty Stewart**. From **She Loves Biscotti**.
Learn tips for creating your most beautiful (and bountiful) garden ever.
Chives are one of the easiest items to grow in your own garden or patio and here are 19 ways to use them in your cooking.
From **Sugar Love Spices**.A double dose of chives for **[Double Chive Pesto](http://mdivadomestica.com/2017/05/double-chive-pesto/)** using common chives and garlic chives. And blue cheese is the perfect accompaniment to broccoli. Provide about 1-inch of moisture per week. Yes you do want fries with that—especially these crispy golden fries full of garlic flavor and j…
If you would like to try You may love garlic butter, but you haven't lived until you make a )Farm Girl City Chef’s ‘Lemon Chive Vinaigrette’ takes the classic asparagus/lemon combo up several notches. If you continue to snip and remove all the blossoms, this will force the plant to keep making flowers. As described in the book "Lasagna Gardening With Herb" by Patricia Lanza, long chive stems can be used to tie up herb bundles. When harvesting the chive blossoms, remove the stems if you can. And with their pretty purple flowers, when spring rolls around they can have your garden looking lovely.There's nothing better than being able to snip a few chives from your deck to add to salads, dressings, potatoes, pasta, muffins, scones, eggs... the list is limitless.
I realize this may sound a bit dramatic to those who don’t have a garden, but when you work so hard to grow all this stuff, you feel compelled to use it when it finally produces, especially if it over-produces! Amy Jeanroy is an herbalist and professional gardener with several years of experience. What can you do to make the most of all those chives? Yes – sometimes it only takes one simple thing to make a dish more enticing or delicious Remember you asked if I would like some chives?
Thanks so much! From **She Eats**.Chives are a perfect accompaniment to blue cheese. You can use a lot of chives to make an herb flavored butter. So much flavour! If you would like to try growing herbs inside and do not think you have enough light, try chives at first. Chives make vinegar glow with beauty.
Not only are chives a cinch to start growing, they’re a perennial herb—meaning they will grow in your garden for years! From **Food Mamma**.Sometimes it's the simplest ingredients that make the best dishes - like this **[Sardine Spaghetti with Chives](http://marisasitaliankitchen.com/sardine-spaghetti-with-chives/)**. My answer was I didn’t know what to do with them. What easy ways to spruce up your meal.Thanks Kate! Chives make a great addition to eggs in any forum but a **[Bacon and Gouda Frittata](http://www.simplystacie.net/2013/05/bacon-and-gouda-frittata-recipe/)** has all the perfect flavours for a savoury brunch.
Chives also grow very well on a windowsill.
Chives don’t require a lot of upkeep, which makes this herb such an excellent plant for gardeners with little time to spare. So why not put them all together in this **[Romanesco Broccoli Soup with Blue Cheese and Chives](http://www.sugarlovespices.com/romanesco-broccoli-soup-with-blue-cheese-and-chives/)**.
A big thank you to all our FBC Members who participated in If you're an FBC Member and would like to submit to future weekend link roundups, make sure you're signed up to receive your members only newsletter where we list all the weekly roundups for the current month (don't receive your monthly member newsletter? (Members Only) Win Your Way To FBC2017: The Mushroom Appetizer Spotlight ContestYou are subscribing to the FBC Food Lovers Newsletter.Cookbook Corner: All the Sweet Things by Renee KohlmanYou are subscribing to the FBC Food Lovers Newsletter. Simple and lovely. Chives also grow very well on a windowsill. When thinking about chives most people concentrate on the foliage (which look like grass blades). Fill a one-quart jar about 1/2 full of white vinegar.
I know they go well with eggs and added to soups, etc...but I'm really looking for a recipe in which I can use a lot at one time. Stick with tender herbs like parsley, cilantro, chervil, tarragon, mint, and dill—save the woodier herbs, like sage and rosemary, for cooking. By adding your chive blossoms to white vinegar, and keeping it out of direct sunlight, you can create deliciously flavored
Chives are one of the most well-known herbs, but often one of the least used. Here’s just one tiny batch of many I clipped:Chives are great when snipped over scrambled eggs, mixed into soups, dips or sauces, but I knew there was no way I could keep up with this kind of volume for just those dishes. To use chives in just about everything you're cooking right now. They require full sun and will benefit from rich, moist soils. Years ago I read a wonderful book by Julia Cameron called I live with a professional artist, so I’ve experienced his application of creative thinking to our daily lives, and I’ve seen it in the course of my own day-to-day adventures. The purple flowers and a peppery scent of chives make them a favorite in perennial borders, and in the kitchen, they offer a mild onion or garlic flavor that serves well in many recipes.
Chives are a type of nutrient-dense vegetable. A family member who is not fond of onions will very often tolerate and even enjoy the taste of chives. The proper way to keep chives tasting fresh all year long is to freeze them.