(Allium schoenoprasum – Liliaceae family)
Mother Nature presents wild herbs all year round to collect for her own consumption. Today, she gives us a well-scented herb at the end of winter, wild chives (or for some region, civet), an aromatic plant.
Already at the start, it is a walk in nature with dog and child, on a beautiful sunny day, it does a lot of good, the wild chives arrive at the first warmth. Then our quest for the day was to find some wild chives : some pictures, and some scissors, just what you need for a recipe, and yes, you have to leave some for the others. Respect for nature is very important, it is generous for those who know herbs, and you don’t have to be a witch to benefit from its benefits.
But beware, edible wild plants hide formidable enemy cousins, it is important to identify crops with certainty. All you have to do is choose places where human pollution is least present. Well, I admit that my friend Florence never does things by halves, it was she who was responsible for finding me a corner where there was a little wild chives, she still abuses it, there is only look at the photo below…. it’s almost a field.
Wild chives are almost more fragrant than those found in department stores, of course you shouldn’t forget to rinse them under the tap, and wipe them dry. But whatever aromatic herb I bring home and where it comes from, I rinse it when I come home and dry it with food paper, that way all week I have herbs that are ready, without any trace of humidity.
Wild chives can be eaten in all dishes, but they do not tolerate cooking very well, so the ideal is to add them just before tasting, it will thus keep its beautiful green and its particular flavor.
Obviously, as soon as we talk about chives, the first idea, at least for me, is the very runny chive omelet. But in reality, she could adapt to any dish, just to add a sweet, slightly garlic flavor. It will also go well with chicken, fish, all vegetables, eggs, and I would also say (or especially) all raw sauces with yogurt, cottage cheese, and mayonnaise … You see, it’s almost endless .
Conservation is more delicate, once cut, after a few days, it loses its vigor, and more particularly the wild which is finer than that of the trade. I place it in my refrigerator, in a bag, in the vegetable bin, taking the trouble not to put anything on it. Otherwise you can find dehydrated chives in the store, but I find that it has much less flavor, and above all it lacks its beautiful green color.
Properties, other than for cooking (for witches and wizards, etc.):
Softening, antiscorbutic because rich in vitamin C, antiseptic, healing, laxative
Here are some recipes, which you will find on the site, where chives are in the spotlight:
Mayonnaise LightCrab rollsAsparagus verrines with RoquefortDried duck breast terrine with spicesPotatoes stuffed with chorizoMascarpone sauce with gorgonzolaRisotto of langoustines and scallopsSalmon HureSpring shells
Light mayonnaise and chives
Asparagus verrines with Roquefort
Dried duck breast terrine with spices
Potatoes stuffed with chorizo
Mascarpone sauce with gorgonzola
Risotto of langoustines and scallops