Chives | Allium schoenoprasum

My Weed of the Week isn’t always technically a weed.

As a cultivated garden herb chives are not necessarily on the wild side, but I like the idea of also highlighting the plants growing around us that we might otherwise overlook or appreciate differently.

You probably know the leaves, but have you noticed the flowers?

Chives are a delicate member of the onion family with slender green stem-like leaves and pretty pom-pom flowers. Both the leaves and flowers are edible and while it’s the leaves that are often snipped over a baked potato or used as a finishing touch, the flowers deserve a little more attention.

Each purple pom-pom is a little constellation of tiny flowers, and as they mature, they change though tones of dark purple, light purple and white. A bunch in a slender vase is surprisingly simple and eye catching.

And they’re not just pretty.

If you cut them back, they also allow for a longer growing season of the leaves. If you leave them, they will not only bring pollinating joy to little winged creatures but also self-seed for the next year.

Their gentle onion flavour makes them perfect for adding a little green freshness to summer dishes or pull apart the flowerheads and scatter tiny purple flowers over a salad, some tomatoes or top some soft cheese or sour cream and make it extra fancy.

I love plants like this, familiar enough to barely notice them, but full of small details when we stop to look.

Quick Chive Butter

Mix softened butter with about 1-2 tbsp chopped chives or chive flowers, a pinch of salt and some lemon zest. I sometimes finely chop a red jalapeno for a little added boost.

Delicious on toast, melted over new potatoes or fried mushrooms

Chive Salad Dressing

Whisk together some olive oil, lemon, cider vinegar or a bit of both. 1-2tbsp of chopped chives, some salt and pepper and keep it simple to enjoy the subtle chive flavour. You can sweeten with a touch of honey or add some garlic.

Also nice on cold green beans or sliced tomatoes.