chives organic culinary herbs Colorado

Chives (Allium schoenoprasum), is the smallest species of the onion family Alliaceae, native to Europe, Asia and North America. They are referred to only in the plural, because they grow in clumps rather than as individual plants. Allium schoenoprasum is also the only species of Allium native to both the New and the Old World.

Its species name derives from the Greek words skhoinos (sedge) and prason (onion). Its English name, chive, derives from the French word cive, which was derived from cepa, being the Latin word for onion.

Culinary uses for chives involve shredding its leaves (straws) for use as condiment for fish, potatoes and soups. Because of this, it is a common household herb, frequent in gardens as well as in grocery stores. It also has insect-repelling properties which can be used in gardens to control pests.


Delectable for holidays and special dinners

Serves 4
2 lbs. baking potatoes, peeled and cut into quarters
3 tablespoons butter warmed with ¾ cup milk and/or cream
Salt and freshly ground black pepper to taste
1 head garlic, roasted in a 350º F oven with a little olive oil for 35 min.
1 package chives, finely chopped

Cook potatoes in simmering salted water until very tender. Drain. Put through potato ricer or mash with potato masher. Add milk and butter until creamy. Season with salt and pepper. Squeeze out soft garlic cloves, mash in small bowl and mix throughout potatoes.

Compound butters may be made with any herb of your choice and make a simple and delicious instant sauce for meats, fish, poultry and vegetables.

½ stick (2 oz) softened unsalted butter
1 tablespoon finely minced chives
Salt and freshly ground black pepper to taste
1 teaspoon lemon juice (optional)

Simply mash butter and chives with a fork until well blended. Season and add lemon juice if you desire.

This brilliant green sauce is wonderful on salmon (any fish), chicken, or vegetables.

Yield: 1 cup
3 tablespoons spinach, chopped
1 clove garlic, finely minced
1 tablespoon chives, chopped
2 tablespoons basil, chopped
¾ cup heavy cream
Salt and freshly ground black pepper

Place all ingredients in a blender, and blend well. Season to taste.

This easy to make potato leek soup has many variations and may be served hot or cold.

Serves 6-8
4 cups thinly sliced leeks (the white part and a bit of the tender green
3 tablespoons unsalted butter
4 cups baking (russet) potatoes, peeled and cut in ½” dice
6-7 cups (or more) water
Salt and freshly ground black pepper
½ cup heavy cream
2 tablespoons minced chives

Cook leeks over very low heat in butter in large heavy-bottomed saucepan until tender. Add potatoes and water. Salt lightly, cover and simmer gently 30 minutes or until vegetables are quite tender. Add cream and continue to simmer 5 minutes. Puree in blender. Chill. Garnish with chives and serve.

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