chives

origin: Holland

Strongly flavoured with a distinct onion-like scent, dried chives are a useful substitute for the fresh herb that can be very short-lived once cut. Not suitable for long-cooking when the flavour can turn bitter, add a pinch at the end of cooking or sprinkle over the top of the finished dish to add fragrance and flavour. The residual heat in the dish will soften the herb.uses: Sprinkle over the surface of a vegetable soup, baked potatoes or stews. Stir into sour cream or mayonnaise for a dip. Mix with softened butter, garlic, lemon and a pinch of salt to make a seasoned butter to melt over grilled fish. Mix with goats cheese, garlic, thyme and black pepper in a food processor to make a spread for sandwiches, stuffings or add the mix to pasta.

try this: dinner jacket potato blend

recipe kits: borscht