and then replant. The chive prefers a cool atmosphere so if you live in a hot area it is best to grow the chive in pots inside.
If you have an abundance of chives, make an herb salt by mixing one cup of sea salt with one cup of snipped chives. Bake in an oven for 45-60 minutes, seal tightly in a jar and place in a dark cabinet. This is a great way to spice up any culinary dish.
To dry the chive harvest snip into ¼ inch pieces, lay in thin layers on trays. Take them outside to a sunny spot and allow drying for 8 to 10 hours. An alternative method is to snip the chives, spread on a cookie sheet and dry them in a 110 degree oven with the door propped open for 4 to 6 hours.
Fresh chives can be store in the refrigerator for up to one week in a plastic bag. Do not wash or snip until ready to use.
Here is a recipe for an elegant soup that uses the chive as a garnish.
1 cup sliced raw potatoes
½ small cauliflower, floweret's separated.
3 ½ cups of milk
4 tablespoons of soft butter
Snipped chives as needed
Cook the cauliflower, 3 cups of the milk, potatoes and salt until the vegetables are tender. Place the mixture into a blender and blend until smooth, (do this in batches).
Place the puree back into pot, dilute with the remaining milk, heat for 5 minutes then stir in the butter.
Put the soup into pretty bowls and garnish with the snipped chives.
Serve with thin slices of French bread that has the crust removed and has been sauteed in butter until lightly brown on both sides. This can be served hot or cold.
Now, enjoy your harvest and the soup!
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