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Chives

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I am deeply obsessed with all things spring. Perhaps my enthusiasm for fresh herbs was born in spring, when we get to witness herbs shoot up from the cold ground of winter with expeditious vigor and vibrancy. Mint, parsley, chives and chive blossoms are the first to appear in our gardens ready for us to toss their tender leaves into salads, soups, pesto, and sauces. Today I want to place a special focus on mint (specifically spearmint) and chive blossoms and, in particular, how beautifully they relate to asparagus – another of spring’s powerful popups. (I’ve more recently spent some time ruminating on the joys of parsley, so you can check out those posts for more.)

April 23, 2020

As I promised in my Instagram post, I will make this introduction brief. But I can’t pass up the opportunity to share a tiny bit of opinion. After all, that is what a blog is, and that is exactly what My Herbal Roots is- a blog. It is also a part of something larger, which most blogs are- my fresh herb site Herbal Roots, which is currently still in build mode with aim to launch in April 2021. I take no issue with the twitter comments made by Mindy Kalig that caused such a big stir. With so many of us are stuck at home with the internet remaining our only connection to the outside world and in this general realm of panic and anxiety, almost anything can cause a stir. So the fact that there was a lot written about her wanting the recipe instead of the chef’s life story… barely registered for me as an issue.

April 9, 2020

Back in Brooklyn someone writing a magazine article once asked me - along with about 10 other food folks - “what is the one ingredient you can’t live without?” Most gave answers like Sriracha, salt, fish sauce, mustard, and good quality extra virgin olive oil. I said parsley. It is the one thing that I never run out of in my kitchen, and, in my mind, parsley is both versatile and one of the best fresh flavor enhancers I know.

April 9, 2019
Chives | My Herbal Roots