Do you have chives in your garden? It’s harvest time! Chives are a member of the onion (allium) family and grow perennially (they come back year-to-year). Often chives are one of the first signs of spring as they can tolerate cold weather and, if you planted them last year, they’ll come up when they are ready!
To harvest chives, you can cut the outer stems at the base of the plant with scissors or a knife (about 3″ from the bottom, so new growth can still occur). Harvest what you need for your dish, or up to 1/3 of the plant and store up to one week in the refrigerator. Check out our video on The Garden Minute for a how-to.

Photo by Breanne Heath

Recipe ideas:
Add to a variety of dishes for mild onion flavor and vitamins A and K. 

Toss chopped chives in with your scrambled eggs or omelets

Sprinkle on top of a baked potato for a pop of flavor

Throw the purple chive flowers into a salad as a substitute for onions- they’ve got a great mild onion flavor!

Toss a handful of chopped chives into cornbread, muffin, pancake, or scone batter before baking to make a savory treat

Try substituting chives for basil , and ricotta for Parmesan cheese in your favorite pesto recipe for an onion-y twist on classic pesto!

 Here’s a delicious biscuit recipe to get you started:

Chive Biscuits
4 1/2 cups flour
1 tablespoon sugar
2 tablespoon aluminum-free baking powder
1 1/2 teaspoons salt
1 1/2 teaspoon baking soda
1 large bunch of chives, finely chopped (about 1/2 to 3/4 cup)
1 cup cheddar cheese, grated
18 tablespoons chilled unsalted butter, cut into small chunks
1 1/2 cups buttermilk

Heat your oven to 400 degrees and cover a baking sheet with parchment paper.

Whisk together the flour, sugar, baking powder, salt, and baking soda in large bowl. Stir in the chives and cheese. With a pastry cutter, work the butter chunks into the dry ingredients until the largest pieces of butter are the size of peas and the rest of the dough feels like coarse sand. Add the buttermilk and stir until large clumps form and most of the liquid is incorporated. The dough will not completely hold together yet.

Dump the dough onto a floured board and scoop it into a rectangle-ish shape. Using a bench scraper or your hands, fold the dough over on itself a few times. Incorporate as much of any loose dry ingredients into the rest of the dough as you can just until the dough mostly holds together. Pat the dough into a rectangle about 1/2 to 3/4 inch thick.

Using a bench scraper, knife, or biscuit cutter, cut the dough into your preferred size by pressing straight down. Transfer biscuits to the parchment-lined baking sheet, spacing two inches apart.

If you want to top biscuits with any herbs, coarse salt, pepper, etc. brush lightly with cream before topping. Bake until biscuits are golden brown, 12 to 15 minutes. Serve warm.