Wild Chives are popping up all over the place this time of year. I’m picking them on walks, finding them in my yard, and throwing them on top of stews and in baked goods. If you haven’t had the chance to yet, this is your spring to forage and cook with wild chives! These culinary herbs, from the same family as garlic, shallots, and leeks, are easy to identify and use in all kinds of recipes.
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How to Identify Wild Chives
These plants have green, tubular stems and small bulbs clustered together underground (see the picture for more detail). I can always identify a wild chive because of its strong garlicky smell. Usually when I see a cluster of stems like this, I will rub them between my fingers to detect their potent fragrance. Wild chives flower in mid to late spring, so you can also look for a dense, light purpose inflorescent bloom.
Harvesting
As soon as they are big enough to snip and use, wild chives can be harvested. In North Georgia, this begins in mid to late March. You can clip off the leaves at the base, or pull the whole plant out of the ground, using the entire thing! If you clip off the leaves, the wild chives will regrow 3 to 4 times throughout the spring.
Edible use
The leaves, roots, and stems can be used in any recipe that calls for spring onions, garlic, or chives. I love to bake them into wild chive sourdough biscuits, sprinkle on top of lentils, and of course added to a loaded baked potato.
Medicinal use
Although weaker overall, chives have similar medicinal properties to garlic. They can help boost the immune system, decrease inflammation, aid digestion, and lower blood pressure.
A Natural pest deterrent
Wild chives deter aphids, so they’re great to grow next to roses, tomatoes, cucumbers, and any other aphid prone plants in your garden. You can also prevent deer from eating your plants by planting wild chives among tender shoots and greens.
How to cook and bake with wild chives
Herb butter
- Mix softened butter with salt, finely chopped chives, parsley, and garlic.
Wild chive sourdough biscuits
Chive butter Naan
- Add finely chopped chives to melted, salted butter. Brush over naan (or sourdough flatbreads)
Add to sourdough discard crackers
Chive powder
- Dehydrate in the sun (or a dehydrator), pulverize in a food processor, and store in an air tight container. Use as a seasoning year around.
Use in pesto
Throw them into mashed potatoes
Homemade herb salt
Finely dice fresh chives before adding to salt. Store in an airtight container in the fridge for a week or two. Once the flavors meld, the salt is ready to use! This is especially delicious as a rub or marinade.
Herb oil
- Process equal parts chives, cilantro, basil, EVOO, plus lemon juice, and salt to taste in a food processor.
- Serve it on white beans, baked fish, toast, with some burrata…
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