Sharon Hubbs-Kreft, Herbalist - Amazing Grace Herbals LLC

  (Keyport, New Jersey)
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It's CHIVE time!!!

We had our first harvest of Chives yesterday and with the warm air and spring breeze it could not have been more perfect. I love adding chives to everything, such a wonderful little herb and bursting with flavor.

The medical properties of chives are similar to those of garlic, but weaker; the faint effects in comparison with garlic are probably the main reason for its limited use as a medicinal herb. Containing numerous organisulplide compounds such as allyl sulfidesand alkyl sulfoxides, chives have a beneficial effect on the circulatory system, acting upon it by lowering the blood pressure. As chives are usually served in small amounts and never as the main dish, negative effects are rarely encountered, although digestive problems may occur following over-consumption.

Chives are also rich in vitamins A and C, and contain trace amounts of sulfur and iron.

Chives have been cultivated in Europe since the Middle Ages, although signs of its usage date back to 5000 years ago. The Romans believed chives could relieve the pain from sunburn or a sore throat. They believed that eating chives would increase blood pressure and acted as a diuretic. Romanian Gypsies have used chives in fortune telling.  It was believed that bunches of dried chives hung around a house would ward off disease and evil.

It acts as a great insect repllent too when planted in the garden and grows very well indoors throughout the winter.

Harvesting is easy, when the chives reach about 2-5 cm or they start getting a little ragged, trim them down to the base of the plant. The plant will continuously make new growth throughout the growing season. You could have fresh chives every few weeks depending on your growing conditions.

Like I mentioned, I LOVE chives and add them to everything like eggs, various meats and salads. I am adding a few recipes here that I love, I got these online and keep going back to them because they always turn out perfect. The dip is sooooo delicious, I usually wait with this one until my Dill is ready but I thought I would put it out there now so you could have it when your Dill is ready or if you would like to purchase Dill from your grocer.

1. Vegetable Dip Mix

Yield: 1 servings








Dried Chives









Garlic Salt









Dill Weed












Combine all ingredients in a small bowl: blend well. Spoon mixture onto a 6-inch square of aluminum foil, and fold to make airtight. Label as Vegetable Dip Mix. Store in a cool, dry place and use within 6 months.


Makes 1 package (about 2 T) of mix. Vegetable Dip: Combine 1 T lemon juice, 1 cup Mayonnaise, 1 cup sour cream, and 1 package of mix. Chill at least 1 hour before serving.



2.  Lemon Chive Sauce


Serve this sauce hot with broiled or grilled chicken, baked fish, or asparagus.




·                  1/3 cup butter


·                  2 tablespoons finely chopped chives


·                  1 tablespoon lemon juice


·                  1 teaspoon finely grated lemon peel


·                  1/2 teaspoon salt


·                  dash ground black pepper




Melt butter over low heat in a small saucepan. Add remaining ingredients and heat through.
Serve hot with broiled chicken, baked fish, or asparagus.


3.  Sauteed Chicken Breasts with Creamy Chive Sauce


Makes 4 servings


ACTIVE TIME: 35 minutes


TOTAL TIME: 35 minutes




4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1 teaspoon sea salt, divided
1/4 cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided (I use Grapeseed Oil)
2 large shallots, finely chopped
1/2 cup dry white wine
1 14-ounce can reduced-sodium chicken broth (I use organic, free range broth)
1/3 cup reduced-fat sour cream (I use the real stuff!! :)  )
1 tablespoon Dijon mustard
1/2 cup chopped chives (about 1 bunch/handful)


1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.


Enjoy cooking and happy harvesting. I will have some dried chives available in my Local Harvest store shortly, I am just witing from them to dry!








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