Review: Chives, a FODMAP friendly herb
Chives impart a delicate oniony flavor and attractive dark-green color splash—and, because we eat only the green above-ground part of the plant, they are FODMAP friendly. They’re easy to grow in an herb pot and will often overwinter in a small pot near a window in my cool garage (though our recent twenty-below winter killed a plant). One plant will supply plenty of snipped chives. Tip: If you grow them outdoors, especially in a temperate climate, be sure to pick off ALL the attractive flower tufts before they go to seed, or you could end up with chives everywhere!
Harvesting and storing:
Gather about ten long, straight leaves in one hand and snip near the base with sharp scissors. Rinse in cool water and store, refrigerated, in a Ziploc bag with a barely damp paper towel.
Grab two or three chives in one hand and use those sharp scissors to snip ¼” lengths into a small bowl (or directly onto the food).