Category: in the kitchen

Do you ever find yourself in a food rut? I used to all the time. I’d grab the same thing for breakfast every day and limited myself to a small list of options for lunch and dinner. I eat a paleo diet, and while most think that to be quite limiting, it’s honestly not. I was limiting. I did it out of boredom and convenience, plain and simple. When you are chasing after three kids, homeschooling and running your own business, it’s easy to fall into the trap of wanting to make things easy.

I’ve was diagnosed with Hashimoto’s, a thyroid auto-immune disease, two and a half years ago and with it brought a whole host of issues including a leaky gut (really that came first, I just didn’t know it) and food intolerances. And guess what causes food intolerances? Yup, you guessed it, limiting your diet.

Eating the same thing often is not only boring, it’s not healthy! For the past two months I’ve been doing an elimination rotation diet. What that means is I don’t eat anything that I had become intolerant to—through testing I discovered I have intolerances to gluten, eggs, dairy, all nuts and sweet potatoes—and I don’t eat anything twice in a four day time frame. No more eating the same breakfast every day or the same lunch just because it’s easy and convenient.

I was eating super healthy, just not with enough variety. I have found the best way to add variety to my diet is through the flavor palate. It’s easy to rotate through a different protein and couple of veggies every meal, but I began to crave new flavor combinations as well.

Chives are an herb that I have grown in the past, but never really enjoyed. Suddenly I love them!

I’m an avid albeit fairly novice gardener, so first off, the crop I planted of them last year winterized so it was like a gardening bonus this spring. Booyah! Turns out that they are a perennial bulb like others in the onion and garlic family. Duh, I should have thought of that when I first planted them, but the bulb is so small it’s easy to miss. I love a plant that will winterize since here in NY that can be tough.

Second, the flower is equally yummy as the typical leaf that you normally see. It’s big and purple much like a standard Allium, just not quite that large. It’s a beautiful herb and a nice visual addition to the garden.

Third, they are super easy to grow organically. Literally plant and water. They don’t need a heavy dose of fertilizer, they need very little  maintenance and pests leave them alone. Cut them about 1-2″ above the ground when you harvest (only cut what you need at that time and you can continue to have some all season) and once they flower you can cut the plant way down in preparation for next year, or do what I do and just continue to harvest until you put the garden to bed for the winter. They can be thinned at any time, and should be every 2-3 years, so they are easy to thin and share with other herb gardeners.

The flavor is milder than green onions in my opinion and excellent in stir fry dishes, on veggies, eggs, chicken, beef or pork, soups of all kinds,  and they make a great addition to pretty much any salad. I use my kitchen sheers, cut the long leaves up and shred the flower for my salads, along with some thai basil, cilantro and dill. Yum.

Chives have been around for about 5,000 years originating in China. Adding them to your foods can lower blood pressure and aid in digestion. They can be frozen or freeze dried, but they don’t dehydrate well. Bummer too since I love to use my dehydrator on my herbs.

So I highly recommend this herb as both a tasty and beautiful addition to your garden this year. And please leave a comment and let me know what herbs you are loving right now, I’m always on the hunt for more to add to our repertoire!