How to:
Make the most of chives
The lilac pom-pom flowers and buds of chives are edible - scatter the former over salads and soups and try the latter deep-fried. Chives freeze happily and are great simply snipped with kitchen scissors over a plate of food. This herb works particularly well with split baked potatoes, topped with fromage frais. And, of course, don't forget to mix chives into old-fashioned potato-and-egg salad, as well as cooked or raw tomatoes.
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