Tuesday, March 3, 2009

What is Chives?

By Timothy Tungsten

Garlic is native to the steppes of the Djungar and Kirghiz region of central Asia, from where the Mongols soon introduced it to China. It was also cultivated on a large scale in ancient Egypt.

They are frost-resistant and their leaves may be snipped the whole year long without affecting the plants in any way. However, they should be fed frequently and should not be cut too close to the ground so as to avoid damaging the growth centres. Chives may be propagated from seed, but home-growers usually increase them by splitting up older clumps and replanting the offsets, which gives earlier yields. The only requirement is plenty of light.

Chives should be freshly cut before serving. They have a very mild onion flavour without the biting quality and are used not only as a herb but also as a garnish on many cold and hot dishes. They should never be cooked - when used as a garnish for hot dishes chives should be sprinkled on top just before serving.

Dill is exceptionally good when combined with cream sauces and soups, cream cheese and butter, or with vinegar salad dressings. It is also used as a seasoning with raw vegetables, boiled meat and fish. A simple but tasty dish is boiled and buttered new potatoes or string beans with dill. As a rule it is not used with other herbs because of its distinctive aroma.

In order to have fresh dill in the garden the whole year round it should be sown in succession from March till late July. The leaves will be ready for picking within six weeks of sowing. Dill is an annual herb and plants sown in spring produce seeds in the autumn of the same year.

Dill may be stored for the winter by chopping the leaves and preserving them in salt or vinegar. It may also be dried, but this must be done rapidly and with care in an airy place at a temperature of not more than 30C (86F), otherwise the aromatic and extremely volatile essential oil will rapidly vaporize. This is also the reason why dill should be added to hot food just before serving. The dried herb should be stored in air-tight containers. - 15266

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