Monday, March 22, 2010

spring warrior


Just after the last snow storm melted away, I immediately noticed that amongst the barren, brown soil - chives began to jut out, at a rapid pace, from the herb planter.  

This is the third year for these chives.  So far, they are the biggest bunch to appear, as happens with each successive season.  Chives are a great herb to grow: you can cut a bunch haphazardly at the bottom, tear them if you will, and they will just continue to grow.  In other words, no worries about using them up.  I love using kitchen shears and cutting them into tiny pieces, sprinkling them over oven roasted and buttery new potatoes.  Or, simply, as a spicy garnish to fresh veggies or a salad.

I must also admit, dear readers, that I have also been known (on more than one occasion) to eat them raw, whole - plucked right out of the dirt while I stand on the balcony, barefoot.  Nothing like a little onion-y breath in the morning to wake you up!  (just remember to brush your teeth before you go to work).