Chives are the first culinary delights to pop up on our homestead in early spring.
Here is an easy recipe for egg drop soup that shares the lovely zing of fresh-cut chives. It’s fresh, light and delicious. Serve it with sriracha hot chili sauce and a fresh garden salad – it’s the perfect spring meal served al fresco.
Ingredients:
4 cups chicken broth or stock
2 eggs, lightly beaten
1 tablespoon fresh chopped chives
1/4 teaspoon white pepper
Salt to taste
2-3 drops of sesame oil
Preparation: In a saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil. Cook for about another minute. Turn off the burner and very slowly pour in the eggs into the broth in a steady stream. To make thin egg streams or ribbons, gently stir the eggs in a clockwise direction until they form. Garnish with fresh chopped chives and serve.
HOMESTEADING - Downsized 
I stopped growing chives a couple of years ago because they grew TOO well and I didn’t know what to do with all of it. I STILL have frozen chive ice and chive butter. This looks lovely, though.
How true.
After we use what we need and dry some for winter the plants become more or less ornamentals.
Chive butter is a great idea!