One of the first plants in the backyard to make it’s way to greet the sun in spring are chives and the great thing is they last into usually late fall.
They are easy to grow, require little maintenance and make their return every year after the winter snow has melted. Now these are my kind of plants. Sure I need to water them a bit but they generally take care of themselves. It is also really convenient to have them a few steps away from the kitchen, just down the brick pathway.
The freshness of home grown chives is second to none. It has that certain onion and garlic flavouring that can be added to dishes without weighing it down.
Now I don’t pretend to be an expert on gardening, cooking or baking. I just love what I do and learning along the way. For example, we had been living in our home for 3 years and have spent numerous days in the backyard tending to flowers, fruit trees and the herb garden. One day I was out puttering around outside and my neighbour was also in her backyard. She is a fabulous resource for ‘this is a weed’, ‘that is a weed’ and ‘Oh I see you have (insert plant name I have never heard of before in my life)’.
I would be lost in the jungle that would be our backyard without her as I would keep anything that was green in the off chance it wasn’t a weed. Seriously I would probably keep it all.
Oh yes, back to that One Day. I was tending to some things and probably asked her ‘Is this a weed?’ and then the topic of the herb garden items had come up. The chives near the garage I know from before. They are of the common variety and are probably the ones most of us are familiar with. What she had pointed out was that I also had garlic chives. What? Oh those by the step. Really? I was not familiar with them and had literally passed by them thousands of times when they could have been used in the kitchen.
Sometimes the most obvious things are the ones that are unnoticed.
Well let me tell you that I have been making the most of my dual chive resources (now that I know about them) and am happy to learn more about my backyard as the days, months and years go by.
Double Chive Pesto
Fresh Spring version of pesto which is great with chicken, pasta, seafood, pork or a part of an charcuterie board.
- 1/2 cup garlic chives, chopped
- 1/4 cup common chives, chopped
- 3 Tbsp almonds
- 1 cup, parsley, chopped
- 1 garlic clove
- 3 Tbsp Parmesan cheese, grated
- 1 tsp salt
- 1 tsp pepper
- 1/2 lemon, juiced and zested
- 6 Tbsp olive oil
- In a food processor, add all ingredients except the olive oil.
- Pulse until slightly mixed and then run the food processor to blend while slowly pouring in the olive oil until combined. The consistency should be of a paste with still some definition.
- Use immediately or store in an air tight container in the refrigerator.