And then I remembered, I was given a small start of chives, and from that start, is this larger mass of chives. Apparently the garlic chives did not survive winter or the transplant when we established the herb bed, in the back yard.
That small start of chives given to me, is proof that chives are prolific and can offer several harvests during the growing season. There is no right or wrong way to preserve chives, it really rests on what works well for you and your family and presonal taste preferences.
I like have jars of minced herbs in the freezer. It is easy to add them to a recipe or scatter over a salad. Because I towel dry them before mincing, there is very little frost that gathers in the jar, and even when thawed, they are delicious. It is really very simple, take a look.
When the bottom stems begin to die back and the blossoms open up, it is time to harvest. It is easy, just take a pair of kitchen scissors and cut about an inch above the ground.
Wash the chives, by submerging the stems under water, turning the over gently and repeating. Any dirt or sand will fall to the bottom of the bowl.
Using two towels, lay the chives in an even layer,
Roll up jelly roll style, twist gently in a wringing motion, let the toweling absorb any excess water.
Take a large handful, and begin slicing thinly, filling a quart jar or other container.
It is safe to pack the jar lightly, sliced chives have some spring to them and when they freeze will not place undue strain against the glass. Cap and place in the freezer.
When you need chives, gently loosen and scatter over your food or add to a recipe. It is that simple.
Thank you for visiting such a busy backyard, as always we appreciate your time when you visit and your wonderful comments!
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