I love having chives in our garden, and they go great with almost every meal we eat around here, but I don't always have time to head outside with scissors to grab a garnish before we eat. We're way more likely to actually use them if I keep some in the fridge. This storage method helps them stay fresh for much longer:
Cut a big bunch of chives, enough for a week. To harvest, just grab a handful a few inches above the base of the plant and, using large scissors, mow it down. The plant will start filling back in with healthy new growth pretty much right away. You can harvest like this all summer long.
|I have 3 chive plants, and alternately harvest each of them completely, like in the photo.|
Greens will keep fresh if they stay humid and cool. To this end, I take a dishcloth or cloth napkin and wet it, then wring it out. The cloth should be wet but not dripping. To store chives for later use, roll them up in the dishcloth, like making a burrito. Store your chive burrito in the vegetable crisper.
Whenever you want some chives, simply unwrap one end of the bundle and, using scissors or a knife, chop away whatever you need for your meal. I like to put some in a little dish every time we're having soup, so my family can add however much they want. I like tons; my kids go a little easy on it. Chives are mild enough that they're an easy, fresh, and nutritious vegetable to add to any savory dish.
Don't forget about the flowers: Any fresh chive blossoms can be used as a beautiful purple garnish for soup, or tossed in salads. I used to use them whole, because it had never occurred to me to break them up, but they are kind of intense that way.
They are much nicer to eat if you separate the flowers into little pieces, which is easily done if you just pull them apart at the stem.
Then, sprinkle on as you would the chopped leaves. They are colorful and tasty!
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Using, Harvesting, And Storing Fresh Chives
4/ 5Oleh Mellow De Tray