After an epic winter, it’s wonderful to be overwhelmed with the sights and sounds of growing gardens. This is a chive plant that actually survived the ice storms and mountains of snow. Isn’t she lovely? It won’t be more than a day or so, and this will burst into flowering glory. Then, I can make beautiful Chive Blossom Vinegar. The hot pink color is striking, but the fresh chive flavor is really what urges me to make this easy recipe every year.
Are your chives blossoming? Pluck off all the blooms you can spare and place them in a quart jar. Pour white vinegar over all, and place in a dark, cool location. After two weeks, the most shocking hot pink color will develop, and the vinegar will smell beautifully like chives.
The color will fade if stored in sunlight, but the flavor remains. Use it in your favorite salad dressing or marinade. It’s unlike anything you can buy in the store.
Chives are a must have for the beginning gardener. It’s a fast grower, and grows in clumps-so no worries that it will take over the garden. Harvest the leaves by cutting close to the ground, or you will have stubby leaves with brown tips all season long. Cut them back and freeze whole for winter use. When you want to use them, snip the frozen leaves directly into your recipe. I like chives in my stir fry dishes too. My kids dislike bites of onion, but they don’t mind chive bits in their dish.
In other news, my job at the newspaper means I have plenty of newspaper to mulch the garden with. If you get a chance, use sheets of newspaper to block weeds from growing. Top it with your choice of mulch, and your garden will thank you! Just avoid using the colored inserts, but the rest of it is a great resource. Earthworms just LOVE newspaper!
Have a great week.