Chives, Chives and More Chives!

I finally slowed down enough from the hectic pace of the past month to take the time to peak at my garden. Everything is waking up and calling to me to tend to its surroundings. I don't clean up until spring which is not what the gardening experts tell you to do, but it fits my schedule better.
There, next to the front steps, was a bright green patch of chives! Chives are a happy plant. It is one of the first herbs to appear in the spring and thrives on benign neglect. They are member of the allium family and grow well in full sun to partial shade. While they prefer a rich soil, chives do well in poorer soil so long as it's well drained.
When harvesting, cut the leaves leaving two inches for regrowth. They are best used fresh but you can freeze them for later use. I haven't had any success in drying them. However, in the fall it's easy enough to put some in a pot to bring inside for the winter so you have fresh all year long. Just put your chives in a sunny window and keep evenly moist.
Chives can be added to salads, soups and sandwiches. They are also good mixed with butter for veggies and potatoes.Well, I could not resist using some of those tender green shoots last night and made some simple, but tasty, cheddar and chive biscuits for dinner.

CHEDDAR CHIVE BISCUITS

• 1 1/2 cups of Bisquick
• 1/2 cup of milk
• 1/2 cup of shredded cheddar cheese
• small handful of chopped chives
• a couple of grinds of black pepper

Put everything except the milk in a bowl and stir until combined. Add the milk and mix just long enough to moisten the dry ingredients. Drop by spoonfuls on a parchment lined baking sheet and bake in a preheated 425 degree oven about 8-9 minutes or until golden brown. Serve hot with chive butter . Makes 6 biscuits.

Enjoy! Gail