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Published on March 10, 2016

Chives

March 10, 2016

ChivesFarm Market/Growing Season:
June - October

Buying Tips:
Look for bright green stems. Avoid chives that look limp.

Storage:
Wrap chives loosely in plastic wrap and place them in the warmest part of the refrigerator; one of the compartments in the door works perfectly. Wait and rinse the herb right before using.

Preparation:
This mild onion flavored plant can be used in a variety of ways. This plant makes pretty impressions when used in salads, deviled eggs and spring pastas.

Key Nutrients:
Chives are a good source of Allicin which may contribute to lowering cholesterol and blood pressure. Chives are also a good source of Vitamin A and antioxidants. This mild flavored herb may also aid in digestion.

Complementary Flavors:
Dances well with everyone


Coleslaw with Cilantro and Chives

Ingredients

  • 4 to 6 cups shredded cabbage 
  • (red, green or combination)
  • 1/4 cup minced cilantro
  • 1/4 cup chopped chives
  • 3 Tbsps extra virgin olive oil
  • 3 Tbsps white wine vinegar
  • 2 Tbsps maple syrup
  • 1/4 tsp sea salt (to taste)

Directions

  1. Toss the cabbage, cilantro and chives in a large bowl. Cover and refrigerate for at least 1 hour or overnight.
  2. When ready to serve, mix the oil, vinegar, syrup and salt in a small bowl until well combined. Pour dressing over the chilled cabbage mixture. Mix well just before serving.

Farmer John’s Cookbook: The Real Dirt on Vegetables by Farmer John Peterson and Angelic Organics

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