Finally, spring produce is here! (Or will be very soon!) This week, we'll be taking you through the seasonal ingredients you should be cooking with in March. Today: Chives.
(Credit: Ditte Isager)
(Credit: Lisa Hubbard)
(Credit: Ashley Rodriguez)
(Credit: William Abranowicz)
(Credit: Misha Gravenor)
artichokes | rhubarb | asparagus | scallions | chives
This grassy-looking herb dresses up everything, from a creamy sauce drizzled on salmon to a hearty lentil soup. Its allium flavor is much more delicate than scallions', lacking that harsh oniony bite. For a super-fancy presentation, leave the chives long and place them on top of the finished dish. See the slideshow above for recipe ideas, and find out how to buy and store the elegant herb below.
HOW TO BUY
Chives should be uniformly green, crisp, and wispy, with no shriveling or browning/yellowing at the tips.
HOW TO STORE
Wrap unwashed chives loosely in a plastic bag and store in a warmer part of the refrigerator, like the door. When ready to use, wash and add them at the end of the recipe's cooking time to maintain their delicate flavor.
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Spring Vegetables Slideshow