Dips, Dressings & Sauces

Chives with their beautiful purple buds are one of the prettiest things I’ve stumbled across at the farmers’ market lately. And guess what? The entire plant is edible, even when in full bloom with its pale purple flowers!

You’re probably familiar with chives and their delicate just-the-right-amount-of onion-without-being-overpowering flavor. But what about their pretty little buds or blossoms? Just like the stem, both the purple buds and the light purple flowers are flavorful and aromatic with a mild, light onion flavor. They are perfect for adding a decorative touch to any savory dish, tossed in a salad, or for jazzing things up with infused vinegar. Here’s a chive blossom vinegar recipe straight from the Day Ferry Organics farmers chronicles. So next time you’re thinking of abandoning these purple beauties to the compost, think again. You can even take advantage of the lovely color and add the buds or flowers to a simple (and pretty) cheese spread or toss with a bowl of mixed salad greens.

Look for them at your farmers’ market in the spring and summer. Or simply, grow your own chives in an herb garden or kitchen window — and for keeping them fresh, refrigerate them in a plastic bag for up to a week.

What about the stems? With their fresh fragrance and delicate onion flavor, the stems themselves are infinitely useful in cooking. And because they’re mild, you can also use them generously and enjoy the bonus of their invigorating bright green color. Here’s some ways to put them to use:

• • As a garnish for soups and salads
  • As herb butter for using on fish, vegetables, grilled corn on the cob, baked potatoes, etc.
  • To enhance the flavor of sauces and salad dressings
  • Add color to potato salads
  • For seasoning fish
  • Sprinkled generously over a bagel spread with cream cheese (yum!)

Plus chive vinaigrette couldn’t be simpler to make at home: just whisk together some good-quality olive oil, a splash of white wine vinegar, some minced garlic clove, and of course a ton of fresh chopped chives.

NOTE: When cooking, be sure to add chives at the end of cooking time to retain their flavor and nutrients.

Here’s a deliciously simple recipe using fresh chives:

Chive Butter

INGREDIENTS:
4 tablespoons unsalted butter, softened
2 tablespoons grated parmesan
1 tablespoon finely chopped chives
1/4 teaspoon coarse sea salt
freshly ground black pepper, to taste

METHOD:
1. Bring butter to room temperature.

2. In a small bowl, mix together the butter, parmesan, chives, salt and pepper with a fork until well combined.

3. Let stand for at least 15 minutes so the flavors can meld, then chill in the refrigerator until firm.

Some chive facts:

• Cousins of onions, leeks, and scallions, chives are the smallest edible onion
• “Chives” is often referred to only in plural form because they grow like a cluster rather than alone
• Although attractive to bees, chives have insect-repelling properties that dispel many insects and garden pests
• Chives were once believed to hold magical powers that protect against evil spirits and diseases

• Colonists in the New World hung chives in bundles in their home as protection
• Romans believed that chives had the power to relieve pain and used it to ease sore throats and sunburns
• Romanian Gypsies used chives as part of their fortune telling rituals
• Chives are one of the richest sources of vitamin K (8% of daily value in just one tablespoon). Vitamin K helps reduce inflammation throughout the body and anchors calcium inside the bones and prevent osteoporosis. It’s also essential for blood clotting.

In Greek mythology, sage was believed to be a powerful protector and healing agent that was sacred to the gods.

It was also commonly believed to strengthen the memory, hence “a sage”, or wise man with a many memories and profound wisdom. Seeking immortality? According to Medieval folklore, all you have to do is take a little sage each day (especially in May!). There is also the ancient art of burning sage, which is also practised today. “Smudging” ceremonies are performed to purify and cleanse your home and negative energy and influences.

ORIGIN & FLAVOR PROFILE:

Sage is native to the northern Mediterranean coast and frequently used in Mediterranean cooking. It’s long slender leaves have a uniquely fuzzy texture and musty flavor reminiscent of eucalyptus, cedar and mint with a hint of lemon. It combines well with rosemary, thyme or marjoram. Careful though, it should be used with discretion, as it’s flavors can quite easily overwhelm a dish.

HEALTH BENEFITS:

There are a number of health benefits associated with sage:

• As a mouthwash, it is said to freshen the breath and help in alleviating sensitive, bleeding gums.
• In a bath, it’s oils helps reduce inflammation and ease rheumatism and aching limbs.
• Due to its antiviral, antibacterial and antiseptic properties, it’s known for its ability to kill bacteria.
• As a seasoning, not only does it flavor food, but is said to prevent spoilage. Plus it’s rich in vitamin K, which is important for bone health.
• It also aids digestion, reduces high blood sugar and remedies night sweats.
• Sage tea is also a great remedy for soothing a sore throat.

CULINARY USES:

Sage’s aromatic and strong flavor compliments game, pork, beef, duck, chicken and as well as the stuffing that’s served along with it. It’s a great companion to pretty much any fatty food as it aids in digestion of greasy foods. How can you not love an ingredient that loves fat? It’s perfect partner for foods rich in oils and fats. It also blends well in sauces, soups, meat pies as well as with mild cheeses and vegetables such as onions, carrots, eggplant, squash, and tomatoes.

If you have more fresh sage than you know what to do with, here’s a simple and tasty recipe (otherwise, try drying it!):

Butter and Sage Sauce

A browned butter and sage sauce goes perfectly with gnocchi or your favorite pasta.
Serves 4

INGREDIENTS:
6 tablespoons butter
10 large sage leaves, finely chopped
juice of half a lemon
1/3 cup grated parmesan, plus more to garnish (35 g)

METHOD:
While the pasta cooks, melt the butter in a non-stick skillet over medium heat; cook until light golden brown in color. Add the sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, reserving some of the cooking liquid. Add the pasta to the pan and return to heat. Add a little of the cooking liquid, then the cheese, toss to coat and serve immediately. Garnish with additional parmesan and enjoy!

This is a classic. So simple and so so good!