The Herb That Keeps on Giving

Chives are an easy-to-grow, oniony herb that turns butter into something better

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Why ca n’t all the herb I grow be as dependable as the little container of cive that sit on my terrace ?

Even before bound has recoil , these chives help make those last day of winter bearable . Their attractive imperial bloom are the first flowers to flower and give me promise that summertime is on its way .

Then , after I ’ve used most of the leaves and flowers in summer salads and other yummy dishes , I cut them to within an inch of their life and sit back to observe the leaves regrow . And develop again .

The newest harvest of bid chives were clipped , wash , snip and mixed into a dish of butter to create a recipe I used as a topping for just about anything I could get my custody on . I spread the chive butter on fish fish filet before grilling , buttered roasted corn - on - the - Larus marinus , and commix it in with garden - fresh steamed veg . It can also be used to struggle testicle , go around on toasted rolls , or top meats before bake .

This recipe for chive butter takes less than 10 minutes to make , from first clip to last fuss .

Chive butter

Ingredients

1 joystick ( 1/2 cup ) softened butter4 tablespoonful unfermented chives , snipped1 Tablespoon fresh unslaked lime juice1/4 teaspoonful sea salt1/8 teaspoon black Madagascar pepper , newly ground1/2 to 1 teaspoon ail , finely mince ( optional )

teaching

The butter will keep in the icebox for a workweek if hive away in a pocket-size , embrace container . It can also be rolled into a log , enclose in plastic wrap or rise paper and stored in the freezer to utilize in small sight when needed .

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Chives, butter, and lime combine for a flavorful topping for garden-fresh vegetables.Photo: Jodi Torpey

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