Chives are an incredibly versatile herb. They add just a hint of onion flavor to any dish. I use chives in dips, soups, dressings, and sprinkled on top of cold cuts in sandwiches.

Chives are a member of the onion family, but their flavor is very mild. So if you don’t want the bite of onion, chives are a great substitute. Like many other herbs, they can be used fresh or dried. And the flowers are edible, too.

Chives are easy to grow, and many people grow them in small pots on their kitchen windowsills. Kitchen herb gardens are wonderful, because fresh herbs are available to you all year round.

One of the ways I use chives is to dress a baked potato. I poke holes in a medium size potato (to let the steam escape), wrap it in aluminum foil, and bake in a 350 degree fahrenheit oven, for half an hour, or until it’s fork tender. Then, I take it out of the foil, cut it in half, and place it on a plate. I dress it with sour cream, salt, pepper, and diced fresh chives. Yum!

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