One
of the earliest growing herbs in my garden, each spring (actually
late winter), are small clumps of chives! Even this past very cold
winter failed to kill a pot of these hardy little guys from the
family Amaryllidacea! Chives are the smallest of edible onions and
work well in many soups, stews and salads!
Over
the past few years, I've divided them up and spread them around the
grounds in out of the way nooks and crannies, so some are always available and close
at hand. Even the flowers are edible and add a neat look to any
salad! One of my favorite ways to enjoy them is as an addition to beef
broth! I store them over the winter, chopped up and frozen in an ice cube tray for use whenever I need them!
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