When I was working on the Ad Hoc at Home cookbook with Thomas Keller and Dave Cruz, they showed me this excellent method of chopping chives. Wrap a bundle of chives in a damp folded towel and then cut. It solves two problems: you don’t crush them as you can when they rest flat on the board; and you don’t wind up with long strings of half-cut chive where they knife didn’t go all the way through. You end up with PERFECT chives. It’s also cleaner generally. I love this technique.
If you liked this post, read:
- My past post on drying herbs from your garden.
- Spillover from the bacon photo: bake some cheddar, bacon, and chive biscuits.
- Anna Hewitt discusses making container herb gardens for those who lack space or are city dwellers.
- Making candied herbs shared by blogger Shuna Lydon of Eggbeater.
© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.