Chives: A First Edible Sign of Spring

As kids growing up on a farm we all had our tasks, known then not so affectionately, as chores. Living and managing a 100-acre parcel of land meant lots of work, and that included tasks for little hands. There were always weeds to be pulled, and low hanging fruit & vegetables to be picked.


Chives as part of a window herb garden
Of all the fruit & vegetables we grew, not all of it was planted in a field or garden. Mom liked some things closer to home, quite literally, with some plants conveniently in a flower bed under the kitchen window.
Chives, an often used favourite that grew in the flower bed, were always the first edible to appear in the spring, and a welcome freshness after the long, cold winter.  
They are indispensable in the kitchen, for any savoury dish that needs a mild taste of onion, and/or a pretty edible garnish. 
Lemon Chive Vinaigrette
Lemon Chive Vinaigrette
Fresh chives add pizzaz to a lemon vinaigrette, boosting the flavour/freshness quotient.
Chives with Tuna & White Bean Salad
Chives with Tuna & White Bean Salad
Particularly good for salads where you want an onion flavour, that’s not going to overpower the dish.
Ricotta Stuffed Peppers
Chive Garnish on Ricotta Stuffed Peppers
A sprinkling of chives adds freshness to most anything that’s been oven baked. 
Even when we moved from the farm to the city, the chives came with us. Always the first harbinger of spring, it was most convenient to step outside and snip some from the flower bed… this time right outside the back door. To this day whenever I’m using chives I’m a little girl again, sent outdoors with a pair of scissors to collect some at mealtime~