chives

 Romans thought chives eased the pain of sunburn and a sore throat, while Romani communities used the plant in fortune telling by throwing the needle-like leaves onto a surface and interpreting the formation in which they fell.

High in vitamins C, K as well as potassium and folic acid, chives have several health benefits such as aiding digestion, preventing bad breath, supporting bone health and boosting the immune system. The chemical compound allicin (also found in garlic) can lower blood pressure, while quercitin can help reduce the risk of heart attack and stroke.

Snip fresh leaves an inch from the base (as this will help the plant to grow tall) and add to potato salad, soups, cream cheese omelettes, avocado, yoghurt and fish. The flowers are also edible and make a delightful addition to salads or floating in soup - but don’t eat the flower stems as these are too tough. The flowers are also a great nectar source for bees.

grow

Poke seeds into moist compost about 1cm deep, lightly cover and water. As seeds germinate (usually within 7-12 days) keep compost damp but not too wet. When seedlings emerge thin as necessary to about 10cm apart. Seeds can be sown directly in the ground in late spring or start in early spring indoors/under cover and transplanted outside when warm enough, in a sunny sheltered position. Cut flowers to encourage more to grow but leave some for the bees! Alternatively, chives can be grown indoors as an edible houseplant on a sunny windowsill, but may not flower if not getting enough light.

eat - chive blossom vinegar

All that’s needed for chive blossom vinegar is the two ingredients in the name. Infusing a handful of chive flowers in white vinegar will give it a mild oniony flavour and a beautiful pink colour to brighten up any salad or sauce. Experiment with quantities until you find the right balance of flavour but you could start with approx 10 flower heads (rinsed and with stems removed) in about 3-400 ml of white wine vinegar. Use a glass mason jar and place in a cupboard for 1-2 weeks until the vinegar is pink. You can give it a shake every now and then to help the flavour infuse. When ready to use, sieve into another jar/bottle and use within three months.

eat - herb tempura

Delicious with whole sage/basil leaves and chive flower heads. 

Mix 75g of corn flour with 75g plain flour and a tsp of salt. Add one egg yolk and 150ml of sparkling water or beer. Mix quickly to form a batter. Pour sesame oil/any nut oil into a shallow frying pan until it’s about 1/3 full and heat until gently sizzling. Dip herb leaves/springs/flowers into the batter and place in the pan for about 90 seconds or until golden. Remove and place onto a sheet of kitchen towel to absorb excess oil. Sprinkle with salt and serve straight away with a sweet chilli dip.

Caution: If you have any health conditions, allergies or are pregnant, always do your research and consult a doctor or trained herbalist before consuming herbs; while wonderful they are potent plants and should be used with care and in moderation.