SPRING CHIVE OIL p. 287. My garden chives are growing well enough that I could harvest some for a half-recipe. I wish some guidance on the amount of salt had been provided - I added 1/4 tsp. for the half recipe, and am expecting to add more salt to each dish cooked with this. Amy Thielen suggests using it for sauteed vegetables, stirred in to plain starches (mashed potatoes, rice), and as a component in dips and sauces. I used about 1 T of the chive oil as-is to dress steamed mixed vegetables last night and got a request to NOT repeat that. I’m planning to freeze most of the oil.
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