the humble chive

I love how the young bud looks almost like an onion skin.

And how it slowly peels back

a little more each day

 until the skin is spread wide open

 and every petal is free.

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Chives are such dynamos.

They reseed themselves.  They have a gorgeous little flower.

They're bountiful and lush with absolutely no maintenance.

At least here in Zone 5...

Things to do with chives:

You can pluck the blossoms and peel them apart into little strands.

You can roll a log of chevre in the blossoms,

so beautiful!

Add them to a green salad or an egg salad or any

kind of thing you might want to have a little oniony flavor. 

You can do the same thing with the green stems, of course.

Mince and add to your eggs

or blend into your cream cheese

or your butter.

(so good I could almost eat it by the spoonful,

chive butter is my absolute fave!)

A dallop

and you get a whallop

of great flavor. 

And the best thing of all, they're milder than a green onion

and they don't give me

 heart burn like the latter sometimes do. 

p.s. oh but don't feed chives to your chickens

 unless you want your eggs to taste a little oniony!

it'd be fine for a frittata, but less fine in a cupcake...   :)