This week is National Herb Week. Early this spring I was delighted to find the chives I planted last spring survived throughout the winter and began to bloom. Chives are the smallest species of edible onion, belonging to the Allium family. This perennial plant is native to Europe, Asia, and North America. The flowers of chive plants bloom from April to May and are light purple in color.
The leaves of chives are used in cooking and as a garnish. The flowers are also edible. Chives have a very mild onion flavor. Their usage dates back 5000 years in Europe. Chives are used widely in French cuisine. I use chives as a garnish and to provide a subtle onion flavor in soups, potatoes, and egg dishes. I added chives to my low fat cheese omelet yesterday.
- Low Fat Cheese Omelet with Chives
