Chives (Allium schoenoprasum L.) belong to the lily family along with onions, leeks and garlic. They’re a hardy, easy to grow perennial. Once planted, they will come up every spring, their bright fresh green cheering up gray April days. If you don’t have a garden, they’ll grow just as well in a flowerpot on your kitchen windowsill. The thin, hollow, round leaves grow in clumps from underground bulbs and reach a height of 8 – 18 inches. They bloom in June with pretty, purple flowers that are also edible and add a touch of colorful elegance to salads. Some have used the long, delicate strands to tie bunches of vegetables for decoration.

Marco Polo is credited with bringing this Asian herb to Europe from China, where chives have been used for thousands of years. They now grow wild throughout the northern hemisphere, and have been part of European history and cuisines since the sixteenth century. Chives were hung in homes to ward off disease and used by Gypsies in fortune telling. Chives have a delicate flavor that doesn’t overpower, so French chefs have used them for generations as a both a garnish and a seasoning. They also add a gentle bite and vibrant color to many dishes, including potatoes, rice, pasta, soups, salads, fish and egg dishes. Their delicate flavor blends well with other herbs, and folks on sodium free diets have even used chives as a salt substitute.

Like other alliums, chives have antibacterial properties. They help improve digestion and reduce high blood pressure. Cives contain vitamins A and C as well as minerals potassium and calcium – and virtually no calories.

If you’re buying them in the market, look for chives that aren’t limp or dry and have bright green, strong stems. To store, place in a glass of water in the fridge, like you would cut flowers.

Chives are delicate, so snip them with scissors to avoid bruising. If cutting on a cutting board, use a very sharp knife. Add chives just before serving to hot foods, since their delicate flavor and bright color is diminished by heat.

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Spring Chive Salad

Ingredients:

3 eggs

1 large potato

1 / 2 teaspoon salt

1 1/2 cups whole kernel corn (one can, drained)

1 cup snipped chives

1/2 cup sour cream

a little salt & pepper

Directions:

Cook the eggs in water until hardboiled, about seven to eight minutes. Cool. Peel and chop.

Peel and dice the potato. Place in saucepan and add a little salt and water to cover by about a half inch. Bring to a boil; reduce heat to a simmer and cook until just tender, about 15 minutes. (You can also use leftover potatoes, about 1 1/2 to two cups cooked and diced – though you don’t want them too mushy).

In a bowl, combine chopped eggs, diced cooked potato, corn kernels, and chives. Stir. Sprinkle with salt and pepper to taste, and stir in sour cream. Serves 4.

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Asparagus-Chive Frittata

Ingredients:

1/2 lb. asparagus

4 eggs, beaten

1/4 cup milk

1 teaspoon salt

1/2 cup mild cheese, grated (Like Swiss, Monterey Jack or mild Cheddar)

1 Tablespoon olive oil

1/4 cup fresh chives, snipped

Chive blossoms (optional)

1/2 cup finely diced ham, optional

Directions:

Blanch the asparagus in lightly salted boiling water for about three minutes or until crisp-tender; do not overcook. Rinse under very cold water and drain.

Beat the eggs with milk and salt until frothy. Set aside.

In a large skillet over medium heat, heat the oil. Add the asparagus and cook about a minute. Add the chive blossoms and chives, then stir in the eggs and cheese, and sprinkle with ham, if using. Cover and cook until the eggs have set. You may need to flip it or put it in the oven under the broiler for a minute to set the top. Serves 2 or 3 (depending on portion size).

Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: cooking and writing. She can be reached at www.wordsaremyworld.com.