CHEEKY CHIVES

One of my favourite things about our garden is that no matter how trigger happy my husband gets with the weedkiller, we have some very determined chive plants that are intent on coming up through the cracks in the 80s paving stones and putting a smile on my face. I have really fond childhood memories of doing exactly what my girls now do; pick some chives, decide that the smell is amazing, pick a few more because it’s just so good, and then chew until you can’t chew any more because the raw taste is just that little bit too overbearing and oniony and it makes your eyes water a bit. And then repeat- obviously!

They grow super fast, are apparently super hardy, and they are a great Spring-time addition to any dish that needs an extra level of flavour. Their pungent onion-y flavour is of course Pitta aggravating, so if it’s a really hot, sunny day then they aren’t so necessary, but during these times of April showers and not knowing which way the wind is blowing, chives can be great for ‘burning’ toxins and clearing out mucus from both the respiratory and the digestive tracts.

Chives animate the appetite and promote digestion, something really important during the Spring as our bodies prepare themselves for the heat of the Summer whilst trying to rid ourselves of the last of the Winter. They are absolutely delicious cut up into a rice dish, or perhaps something like mashed potato or noodles. They’re lovely in a warm salad too, perhaps something like beetroot and goats cheese, or maybe in an omelette. We made turmeric basmati rice with asparagus and chives just as a little boost for the immune system before the big one goes back to school and the little one ups her childminding hours.