The garden has started to burst forth with life as it does every June. One of the first herbs to flower are the chives which line a portion of the stone wall. When I was pregnant with Iley our midwife gifted us chive plants and a raspberry plant she separated from her garden. Such a gift to still see them growing 7 years later.
Chives belong to the allium family and produce beautiful purple ball clusters of little pointed bell shaped blossoms. And yes, they taste just like the tender green chive shoots. They are perfect to use as garnish for savory dishes, but only last for a few weeks each spring. The good news is they dry and preserve easily so you can harvest and store them long after their season has ended. Two of my favorite methods of persevering them is to use them in an herbal finishing salt and to infuse vinegar. Both of these preparations make beautiful handmade gifts as an added bonus.
I also added them to a super easy 3 ingredient cultured cashew cream cheese, which is my new favorite thing to smear on sourdough. It would be perfect to serve at a party on a crostini board or for sunday brunch with bagels and lox (if that’s your jam).
Stay tuned for more ways to #eattheflowers from your garden, foraging basket or farmers market coming to this space! As always I love seeing your creations! If you make or are inspired by any of my recipes please tag me in the photo and caption (@fareisle) and use #fareisle so I can see them and share on my insta stories!
recipes after the jump…