I spent the whole day out in the garden today--it was beautiful! Couldn't have asked for better weather for the hard work it can be cleaning up the gardens, moving and splitting plants--so satisfying to have my hands in the dirt. So satisfying to feel like I am helping mother earth along to warmer days, and a bountiful harvest!
My chives are up about 8 inches so far...won't be long until the flowers appear, only another few weeks. They are so pretty...and did you know edible too? You can use them to top a salad or garnish a meal, but here is what I use them for every year--once you start, I am sure you won't stop either :)
3-4 pint jars and lids
4 chive flower heads per jar
white vinegar to fill the jars
Wash the flowers and set in the jars. Fill the jars with vinegar. Place in a cool, dark place (like your fruit cellar or pantry cupboard) for at least a couple of weeks. The flowers will turn the vinegar a beautiful pink colour, and will flavour the vinegar subtly with chive.
Tip: in any recipe, substitute the chive vinegar for regular or red wine vinegar--yummy!