Herbs

Herb of the Month - Chives

Herb of the Month is a column written by Chefs and Gardeners of the famous Cheese Factory Restaurant.  Each month we  feature an herb we use in our recipes and grow in our gardens, with tips on growing herbs, using culinary herbs and herbal folklore.  Links to previous month's herbs below. 

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.

General Herb Tips: To substitute fresh herbs for dried - use three times as much fresh herbs as is stated in the recipe. Fresh herbs are most flavorful when added in the final cooking stages as their delicate nature is not destroyed. 

DO NOT WASH UNTIL READY TO USE!  Rinse gently and pat very gently to dry.