Herb Collection

Add Tang to Your Dish with Chives

a savory, sharp garnish

Also known as “rush leeks,” chives are native to both the Old and New World — the only one of the alliums. Bulbous blossoms make them a great choice to attract pollinators. Both leaves and flowers are edible.

Find this perennial flowering April/May in its southern habitable zone or June more northward. Like their onion cousins, chives get their characteristic scent and pest-repellant qualities from sulfur concentrations.

Scientific name: Allium schoenoprasum Tastes: mild, acidic, savory, sharp, tangy Uses: garnish, seasoning, or sauce for omelets, fish, potatoes, soup, salads, and more!

Recipe: Chive-topped Baked Potatoes

Cook medium-sized potato until soft. Try poking holes in the potato, cover in a wet paper towel, and microwave 5 minutes. Hot! Slice longways across top. Mix in chives and toppings.

Enjoy!

By JMHeatherly