Cooking · Garden

Growing Chives

There are a number of herbs and vegetables that are perennial, meaning that they will return year after year to give you a harvest.  One of my favorite perennial herbs, or one of my favorite herbs in general, is chives.


There are 2 types of chives, the common chive (Allium schoenoprasum) and garlic chives (Allium tuberosum).  The common chives have a mild onion flavor and the garlic chives have a garlic flavor.

Pictured above is the common chive, the one that I have grown for years.  This clump has moved with me to our current location and it has been divided and shared many times.

Both the leaves and flowers of chives are edible.

The most commonly used part of the chive plant is the leaves.  The leaves are hollow and grass like and are best used fresh.

The flowers are also edible and can be cut and used fresh while they are in season.  They are usually used in salads and as a garnish.

How to Grow Chives

  • Chives grow from small bulblets
  • Chives are one of the first of the herbs that are ready in the spring
  • Chives are milder than onions, and are members of the onion family
  • Chives grow well in any zone from 3-9. They are very cold hardy
  • Chives grow best in full sun
  • Chives like well-drained rich soil that has been amended with compost
  • Plant clumps of chives 6 inches apart
  • Chives can be divided every three years and re-planted out after the last spring frost
  • Water regularly, keep weeded and mulch
  • Can be grown in containers and can be moved indoors for all year use
  • Require minimal care, and I consider them well behaved.  Some of my reading says that the flowers heads, if left, can cause them to spread but I have not found it so.  If you have a problem with too much self seeding, just make sure the flower heads are cut off before they go to seed.
  • Will flower from late May till June.  Flowers can be used fresh or dried in cooking, or as an ornamental or cut flower
  • To harvest, just grab a handful or how ever much you need, and cut them off at the base.  If using the flower heads, just cut off as needed
  • Chives can be used in salads, dips, egg dishes, in potato salad, on pizza or as a topping.

My favorite way to use chives-freshly chopped over a baked potato with butter and sour cream.

What a lovely, delicious welcome to Spring!

Do you grow chives?

Praying for Ukraine



Chicken Stir Fry

Chicken Stir Fry

Today I have a very delicious, easy, one-pot meal for you.

Ingredient List

Butter, 1/2 to 3/4 of a cube

2 boneless, skinless chicken breasts-cut into bite size pieces

1 green bell pepper, cut into 1/2 inch pieces

1 red bell pepper, cut into 1/2 inch pieces

1 orange bell pepper, cut into 1/2 inch pieces

1 yellow bell pepper, cut into 1/2 inch pieces

1 medium onion, cut into small size pieces

2 garlic cloves, minced

Stir Fry Sauce, 1/2 bottle  ( I used Kikkoman)

Salt and Pepper, to taste

Assemble all the ingredients.

Chop the peppers and onion.

(This is so colorful, and my favorite part of making this dish!)

Cut the chicken into pieces.

Melt the butter in a skillet over medium-high heat-I use a cast iron fry pan.

Add the peppers and onion,

cook and stir for 3-5 minutes.

Press the garlic cloves into the pepper mix.

I use a garlic press, which I just love.  It makes mincing garlic so easy!

Stir the garlic into the pepper mix.

Cook and stir until the garlic is fragrant, the onions are translucent

and the peppers cooked through.

Push the vegetables to the outer edges of the skillet.

Add the chicken pieces to the center of the skillet.

Cook and stir the chicken until the chicken is cooked through.

You can add more butter here if needed.

Salt and pepper to your taste.

Add the stir-fry sauce.  I use 1/2 of a bottle of Kikkomans.

Bring everything to a low simmer, simmer for a few more minutes.

Ready to serve over rice, noodles or alone, just as it is.

So delicious!

I like to serve this chicken stir fry over rice.

The chopping of the vegetables takes the longest, and I’ve found that as soon as all the veggies are chopped up, I can put the rice on to cook, and both the rice and chicken are finished cooking at about the same time-ready to serve.

To cook the rice-

Bring the rice water to a boil.  The ratio is 1 part rice to 2 parts water.  (Example-2 cups of water to 1 cup of rice.)

For this recipe, I used 4 cups water and 2 cups rice.

I add a couple chicken bouillon cubes to the rice water for more flavor.

Add the rice to the boiling water.

Bring back to a boil, cover, and cook for 14 minutes.

Turn off heat and let sit, covered for a few minutes so all the water will be absorbed.

Fluff the rice.


Psalm 55:22

Cast thy burden upon the Lord, and he shall sustain thee: 

he shall never suffer the righteous to be moved.






Time for Rhubarb-Cooking It

Cooking with Rhubarb

In a previous post I told you all about growing rhubarb.  See here.

I really think every garden should have a rhubarb patch.

Beautiful to look at and delicious to eat!

Today, I will share some of my absolute favorite ways to use that wonderful, tart rhubarb from the spring garden.

But first, another poem….

Rhubarb Pie

Oh for a taste of rhubarb pie!

Home picked, home baked-

Mouth watering, I don’t lie.


A tart and delicious delight,

Tingles, mingles with the tongue.

Mom always cooked it just right!


Some might let theirs to to waste,

But I eat their piece without delay,

I just love that capricious taste!

Connie M Wong

Number 1, and the top of my list is plain ‘ol rhubarb pie!  Nothing could be easier or taste better.


Rhubarb Pie

3 cups chopped rhubarb

This will take about 10-12 rhubarb stalks.

Mix together

1 to 1 1/2 cups sugar

3 Tbsp flour

1 egg, beaten

opt.-1/2 tsp nutmeg

Combine the sugar mix with the rhubarb, toss to coat.

Place the rhubarb mixture in an unbaked pie crust bottom.

Dot with butter.

Place top crust on, flute edges as desired, cut steam vents.

opt. Brush with a milk or egg wash, then sprinkle with dusting sugar.  (Just for pretty!)

Bake in a hot oven, at 425 degrees for 10 minutes.

Reduce heat to 325 and continue baking for 30 more minutes.


Leave me a comment, do you like rhubarb pie or no?  Have you ever made a rhubarb pie?

Here is another super simple recipe to use your rhubarb.

Rhubarb Cake

1 boxed cake mix, yellow or vanilla

3 cups chopped rhubarb

1 cup sugar

1 pint half and half

Prepare the cake mix according to the package directions.


Pour into a greased and floured 9 x 13 baking dish.

Combine the chopped rhubarb with the sugar.

Sprinkle over the cake mix.

Pour the half and half over the rhubarb and cake mix.

Bake at 350 degrees for 45-55 minutes.

Let cool about 20 minutes.   Serve warm with whipped topping.  The rhubarb sinks to the bottom and makes a custard type layer.

This cake is best served the day it is made.  It is a good dessert to take to a covered dish supper and for feeding a large crowd.

Here is 1 more simple recipe.

Rhubarb Sauce

3-4 cups chopped rhubarb

3/4 to 1 cup sugar

1/2 cup water

opt. dash cinnamon

In a saucepan, combine sugar and water.  Bring to a boil, stirring to dissolve the sugar.

Stir in the rhubarb, bring back to a boil.  Reduce heat, and simmer, uncovered 10-12 minutes, until rhubarb is soft.

This sauce is wonderful over ice cream!



Rhubarb can be ‘put-up’ for later use so you can enjoy your rhubarb all year long.

Wash and trim your rhubarb.  Cut into 1/2 to 1 inch slices.

Blanch in boiling water for 1 minute.

Immediately submerge into ice water, then drain.

The rhubarb can be sweetened now-dissolve 1 cup sugar in 1 cup water and pour over the rhubarb, or left to sweeten  later.

Place in freezer containers or zip lock bags, label and freeze.


Philippians 4:13

I can do all things through Christ

who strengthens me.