|
Chives (Allium
schoenoprasum L.) belong to the same family as onions,
leeks, and garlic. The Latin name of this species means 'Rush-Leek.'
Although they are
native to Asia and Eastern Europe, by the sixteenth century
chives were common plants in herb gardens throughout Europe.
This species now
occupies an extensive area in the northern hemisphere. It is
found all over Europe from Corsica and Greece to the south of
Sweden, in Siberia as far as Kamschatka and also in North America.
The variety found in the Alps is the nearest to the cultivated
form.
The ancient belief
claiming that chives "send up hurtful vapors to the brain"
was mere rumor and never had any foundation to it. Though
it's strong scent can certainly effect your head for a moment.
A good source of
calcium, chives are believed to strengthen nails and teeth when
consumed. And there is some evidence that chives can improve
digestion and reduce high blood pressure. The oil has antibacterial
properties.
At the Cheese Factory Restaurant, we use the
herb in most of our meat substitutes, marinades and soups.
Our cookbook devotes a chapter using herbs for the art of seasoning.
Our chefs give their top secret tips and recipes. Click
Here to go to our cookbook chapter on herbs.
|
Chives
are a hardy perennial, draught tolerant, easy to grow and once
established in the garden will do you well for years.
This herb is best grown in clumps from underground bulbs and
its leaves are round and hollow, a smaller and bushier
version of green and produce large round flower heads (purple
to pink) in summer.
The best growing
environment for this herb is full sun in a fairly rich, moist
soil, which is high in organic matter, and has a pH of 6
to 8. Chives will, however, tolerate partial shade and most
soil types. Fertilize several times during the growing season
and keep well watered and weeded.
Chive seed germinates easily, but slowly. Sow seed about 1/2
inch deep in flats containing a peat- based soilless mix. Maintain
constant moisture and a soil temperature of 60 to 70 F. In four
to six weeks, the young plants can be planted outdoors, preferably
after all danger of frost is past. Chives can also be direct
seeded outside when the soil is warm, but then few if any leaves
should be harvested that first year.
You can propagate
this herb by simply dividing large clumps into smaller clumps
of about 5 bulbs each at any time during the growing season.
All plantings should be divided every two to three years to
prevent over-crowding. Space plants 4 to 15 inches apart in
rows. Chives are bothered by few disease or insect pests.
Harvest leaves after
established plants are 6 inches tall. To harvest, simply cut
the leaves 2 inches above the ground. Usually, in home gardens
or small herb operations, all the leaves of a clump of plants
are not cut off at one time. This allows that same clump of
plants to be cut over and over again throughout the growing
season. All plants should be cut regularly to encourage new
bulblets to develop, to prevent leaves from becoming tough,
and to prevent flower formation.
Chives are most successfully dried with a freeze
drier. They can be dried with a forced air drier but they tend
to discolor and to quickly reabsorb moisture. Chives can also
be frozen. |
Chives
are usually used fresh (though you can use dried chives) with
baked potatoes, cream soups, and egg dishes. The leaves add
tasty flavors to herbal butters and vinegars. They also can
be used to spruce up salads, cream and cottage cheeses and tofu.
Chives mix well together
with chervil, parsley, and tarragon to make a savory yet mild
blend of herbs you can then add to your meat substitute marinades,
soups, steamed vegetables, cream sauces and omelettes. Add
a 1/4 cup chopped chives to your favorite biscuit (scone) recipe
for an extra lift.
As with most herbs,
add chives at the last moment to hot foods, since heat lessens
their flavor.
Chive
Cheese Butter
-
1/4 lb soft butter or margarine
1/4 lb Roquefort cheese
2 tsp
Fresh chopped chives
Blend butter, cheese, and chives thoroughly. Shape into a roll
on waxed paper. Refrigerate until
ready to use, allowing about 1 hour to harden. Use this butter
on new potatoes, tofu, steamed vegetables.
Tofu-Chive
Potato/Dip
8 ounces soft (not
silken) tofu
1 tsp dried vegetarian chicken broth (or dried vegetable stock)
2 tbsp olive oil
1 tbsp lemon juice
1/2 cup chopped chives
Salt and pepper
In a blender or food processor, combine tofu , stock, oil, and
lemon juice. Process until smooth. (For a rougher texture you
can mash by hand with fork or masher). Add chives and
pulse to combine. Season to taste with salt and pepper.
Refrigerate for one hour before serving or cooking.
You can use this
recipe as a dip for vegetables or cook it on top of vegetables,
lentils or any other mixture you use to make vegetarian shepherd's
pie. It's a great alternative to mashed potatoes.
|
