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Because everything is growing so fast right now that it’s making my head spin, this week’s Superabundant recipe is more of a suggestion than an actual recipe — it’s simplicity itself, which is all I can muster in these dizzyingly lush times.
Once you have a jar of bright green powdered garlic chives kicking around the kitchen, you’ll be finding plenty of ways to use it. Here are a few suggestions to get you started:
- Sprinkle it on buttered popcorn, french fries or pizza
- Stir it into sour cream or Greek yogurt for dipping
- Mix it with butter, oregano and grated parmesan for garlic bread
- Add it to marinades and salad dressings
You can also do this with wild garlic (aka onion grass) or even regular chives — the leaves and flowers of these related plants are totally edible, and as a bonus, both can be foraged from the wild (in contrast with chives, which are the only Allium species native to both the New World and the Old World, wild garlic is a noxious weed in some areas). Light rosy-mauve chive blossoms would be really pretty as a separate powder to use like you would a finishing salt. Makes about 1/2 cup
Ingredients
A large bunch of garlic chives, wild garlic (onion grass) or regular chives, cut into 2-inch lengths (about 4 cups)
Instructions
- Spread the cut garlic chives in a single layer on the racks of a food dehydrator or on baking sheets lined with a lightweight kitchen towel. Turn the dehydrator on to 135 F or set the oven to its lowest setting (usually around 175 F) and let the chives dry until completely desiccated — this can take anywhere from a few hours to a full day, depending on the thickness of the chives, the air humidity, or the capabilities of your dehydrator or oven.
- When the garlic chives are fully dehydrated, blitz them into a fine powder in a blender or spice grinder, then store in an air-tight container in a cool, dark place.