Category Archives: Cooking
Chives are of the same family as onions and garlic. Not only are they versatile and mild, but they are easy to grow and bear beautiful flowers that would not look out-of-place in an ornamental flower garden.
Chives are great snipped into scrambled eggs, salads, salad dressing and other raw sauces. They are really nice tossed with roasted or grilled veggies too.
Some of the more common herbs in the Bay Area are lavender, sage, chives, parsley, mint, rosemary and thyme. Most of them are hardy and are easily grown in our forgiving Mediterranean climate.
All the above herbs are well-known for the value as flavor enhancers. Some of the mixtures of these even have their own name, like herbs de Provence. There are many recipes from many cultures that use these herbs on a regular basis, including French, Italian and U.S. American food.
I love to use them in my cooking and will be sharing my favorite recipes here. Right now, one of my favorite ways to use herbs is in just about everything, from salads to sauces. It elevates the prosaic to something much nicer.