Chives are easy to grow in the garden. To enjoy from early spring to late autumn, cut stems near the base and remove any flowers to keep stems fresh and healthy. The flowers are edible and excellent for to add colour in salads but if left on the plant they will turn to seed and reduce the number of the flavourful green stems.

Chives are always added raw at the last moment, chopped finely to add to your preparations to their fresh flavour to your green salads, creamy dressings and bruschetta. Infused in fresh cream it is a wonderful companion to smoked salmon.

La ciboulette also goes very well with eggs, as one of the “fine herbs” used to create an omelette aux fines herbes, along with parsley, tarragon and chervil. You can also add a little chopped chives to the scrambled eggs just before serving.

No one could do without la ciboulette to make a green sauce, one of my all time favourite side dishes which dates back to the renaissance, and can be served As a dip as a fresh sauce for fish or pork or together with just about anything barbeceued.

How to prepare Green Sauce

2 Cups (5 dl) mayonnaise (homemade if you have the time)

6 Tablespoons finely chopped spinach

4 Tablespoons finely chopped parsley

2 Tablespoons finely chopped chives

1 Tablespoon finely chopped tarragon

3 Cloves of garlic, finely chopped

2 Tablespoons lemon juice

Salt & Pepper

1. Gently mix all the ingredients in a large bowl. Season with salt and pepper, and leave in the fridge for at least one hour before serving.