Best garlic chives recipe! | Preserving the harvest
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- Опубликовано: 12 окт 2022
- If you like garlic chives, you're going to love this condiment. Dice up your garlic chives, add some salt, and pour over hot avocado oil in a jar. You will want this in your refrigerator at all times!
I first discovered this concept at that 1870s Homestead on RUclips from their Vietnamese foreign exchange student. She is absolutely adorable and I will leave a link here to the original video I saw.
• Vietnamese Chive Oil (... 
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Maybe use warm to hot jars to avoid breakage when pouring the hot oil in. A great use of garlic chives. Good idea.
Great tip! It generally works in a case like this because the hot oil is hitting the chives before it hits the glass, but always heating your jars before any hot liquid is added is always a good idea.
SO good! Glad you shared this! This is very similar to Vietnames Mo Hanh. We make this with Chives and 2 or 3 finely chopped green onions, plus 1 or 2 TEASPOONS of salt (per Quart jar) and a tablespoon of Garlic powder. Heat the oil 'til it's so hot it sizzles & bubbles when you pour it over the greens in the jar (sloooowly, it takes 4 or 5 small pours)... let cool, seal it up, and it lasts weeks in the fridge BUT you can freeze it, too! We do this with just green onions; and with Lovage and green onions. You can do it with Basil, Rosemary, etc. - but we've found that green onions, Chives, or Lovage sauces are our favourites and SO versatile! Put into soups/stews - over rice, over noodles, add to stir fries, french fries or boiled potatoes (even mashed!) - even toasted buttered bread. Once you start using them, you're ADDICTED. Again, incredibly versatile. Now IF you have an Asian market near you, get packets of Maggi "Magic Sarap" - it's basically wonderful garlicky seasoning granules - one packet (about 2 teaspoons) per quart and it's PERFECT, you literally don't need to add anything else.
I love the idea of doing it with lovage and green onions. We are out at the moment in my garlic chives are about ready to harvest so I can't wait to make a new batch! I will be making more this year for sure and thanks for the tip on the Maggi. I'm going to look into that, anything garlic is just the best! Thank you so much.
I just did this with my onion chives! I also added some fresh crushed garlic and a few pinches of chili flakes in each jar. Fantastic!
That sounds wonderful! I'm so glad you tried this but I warn you - it's quite addictive!
I just picked my first garlic chives of the year and ran across this video when I went looking for recipes. I bet this could be great with ramps too!
Nicely presented video. Easy to follow and different. Thank you .
Hi I love the way the chives sizzle I'm going to do this thank you , but this did go back before the 1870s thanks for sharing take care 👍👍
Tried it, and it turned out delicious! I added a few red chili flakes- which gave a bit extra flavor. Will try some other seasoning next time. thanks for sharing!
Looks fab and that sizzle sounded great 😊
Hi Sharon, that sizzle was the best part!
Looks fantastic, needed an idea - thanks!
Hi Danielle, I hope you try it, it is so good!
I have scallions and chives ....think I will give this a try. Sounds like a tasty and easy condiment. TY for sharing.
Thank you, Robin. I think you will enjoy it!
Hi, Happy New Year! I love the look of this!
Thank you! You too! It's 1 of my favorite condiments.
@RealFoodComesDirty I need to try it. They also made it on 1870s Homestead 😀
Nice one ,I’ll definitely give it a go.🤗👍✅
Looks very interesting. May have to try it. X
I hope you do, Jean. It is really really good.
And the jar didn’t crack, amazing
So happy to find a use for my garlic chives! Is any oil OK or is there a specific reason to use avocado? Also i assume you don't drain off anything--just serve it as condiment with the chives and oil used together? What is life in the refrigerator? Sorry for so many questions 😂 Thx for demonstrating!
Sorry for my late response. I use avocado oil because it can take really high temps. Yes I just serve it as is, great on so many things. I imagine it would last several weeks in the fridge. I freeze the extra jars I make and take them out as needed. I hope you try it it's absolutely delicious!
@@RealFoodComesDirty no worries at all - I appreciate your reply and I can't wait to try this recipe out next Summer when my garlic chives come back in 🙂
Canola is also one of the easily available oil that can stand high temperatures.
Avocado is really the best. Canola and Peanut oil are good (though Peanut oil is SO $$$)... Olive oil is a bit strong. As for using it - for things like soups or on meat, you might want to just add the oil. For noodles, rice, potatoes (even fries!) the whole shebang LOL This becomes a go-to all purpose flavouring - when salt is too much, and other sauces or butter are ALSO too much... try this. Seriously, the more you experiment the more you'll use it and the more you'll make. I make a quart a week now - lately I've gotten access to fresh Lovage, and THAT makes a tremendous sauce. You can use this recipe for Chives, Green Onions, and Lovage (and Basil & Rosemary, but they're a bit stronger, so not as all-purpose). We add green onions to our Chives and our Lovage, (as well as garlic).
Nice vid
Interesting recipe to try. My question is will the garlic continue to grow if cut like this?
It is garlic chives, not garlic. And no, they do not continue to grow. They just taste amazing!
Yes..the plant will continue to grow..you will have chives again in under a month.
Mine grow year round here in Texas. I cut and dehydrate mine all year. This year, I let a bunch go to seed. I plan on planting it outside of my garden in the spring. @@Coyotelover100
How long does this last in the refrigerator?
I guess a couple of months - ours doesn't usually last that long! I put it in smaller jars and freeze the extras and take them out when we need them.
On the video from the original recipe she mentions, he said about two weeks---if it lasts that long. I'm starting a batch right now!
@@RealFoodComesDirtyAnother great way to keep them is to chop them up finer so that after it all cools down, you can use an ice cube tray, pour it into that tray and freeze the cubes. Then pop them out and put them into a container that you keep in the freezer. That way you have nicely measured servings. Works for all kinds of stuff. ☺
Can you use olive oil?
You could, but I always think of smoking points on oils. Avocado is higher than olive but I say give it a try.
You CAN, but it's got a stronger flavour so you need to adjust a bit. Avocado - FOR US - seems to work the best. Peanut oil works well, too (but is 4x the cost of Avocado)
A lot of uhmm lol
Yeah, the more I try to fix it the worse it gets!