Look for them at your farmers\u2019 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.<\/p>\n
W<\/span>hat 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\u2019s some ways to put them to use:<\/p>\n Plus chive vinaigrette couldn\u2019t 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.<\/p>\n NOTE: When cooking, be sure to add chives at the end of cooking time to retain their flavor and nutrients.<\/p>\n Here\u2019s a deliciously simple recipe using fresh chives:<\/p>\n INGREDIENTS:<\/strong> METHOD:<\/strong> 2. In a small bowl, mix together the butter, parmesan, chives, salt and pepper with a fork until well combined.<\/p>\n 3. Let stand for at least 15 minutes so the flavors can meld, then chill in the refrigerator until firm.<\/p>\n\n
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Chive Butter<\/h2>\n
\n4 tablespoons unsalted butter, softened
\n2 tablespoons grated parmesan
\n1 tablespoon finely chopped chives
\n1\/4 teaspoon coarse sea salt
\nfreshly ground black pepper, to taste<\/p>\n
\n1. Bring butter to room temperature.<\/p>\nSome chive facts:<\/h2>\n
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