The plants all look healthy if not a little small for the time of year. However a few stalwarts refuse to be daunted by the weather. Among them the chives.
My chives started with one little plant in a two inch pot I brought home as an impulse purchase. Now, some fourteen clumps later lining my lower garden bed, and countless plants given away, I can honestly declare my chives are thriving.
|Chive Buds Ready To Pop|
|Love This Color|
One of my favorite projects is making chive vinegar. For this project you will need:
A dry sterilized jar with lid (one quart mason jars work well)
3 - 3 1/2 cups white wine or rice vinegar
1 cup or more chive blossoms
Pick the chive blossoms in the morning after the dew has dried but before the heat of the day has caused their essential oils to evaporate.
Gently swish the blossoms in cold water until free of debris.
|Getting a Cool Rinse|
Allow blossoms to dry; you can let them air dry or use a salad spinner.
|Drying on a Towel|
|Fill the Jar|
|After 6 days. Don't you love the color!|
There are many other herbal vinegar worth having as well. These all make great salad dressings, vegetable and/or meat marinades, additions to soups (especially when a soup just needs something), or a great sprinkle over bruschetta.
Try basil and garlic in white wine vinegar, or dill, chive and peppercorn in red wine vinegar. The basic recipe is the same, just the herbs have been changed to protect the innocent, I mean to add some variety to your pantry.
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