My Aunt Micheline’s Herb Garden

Photo of Melanie, her aunt Micheline and uncle Curtis

 

Micheline Williams

Born November 1925

Curtis Williams

Born August 1939

 

By: Melanie Williams

 

My aunt Micheline always had an herb garden. A native from France, she married my uncle Curtis and moved to Tennessee in the early 70’s. She carried her traditional style of cooking and her love of flowers, herbs, and spices to the states. I grew up eating her delicious rich foods. I especially remember the chives she put in quite a few of her dishes. She used them to flavor green beans from the garden, various kinds of salads, fish, and mushrooms.

 

Chives are essential to French cuisine! They are extremely easy to grow. In moderate climates, they can be grown outdoors during the late spring and summer; or all year long inside. There is nothing like a fresh tomato salad with chives clipped right from the pot!

 

Chives come from the onion family, which is related to the lily family – they are dark green in color and grow in long tube-like clumps. Small lavender flowers grow from the tops of chives, and they can be eaten as well. Since they come from the onion family, they have a slightly bitter taste – though they aren’t as potent as an onion. Some people compare the taste of chives to a garlic /onion mix. In America, they are commonly used as a baked potato topping, or used to flavor fish, and some use chives in oil and vinegar based salads.

 

Chives originated in Asia, and became common to Europe by the 16th century, though they have existed since ancient times and can be dated back at least 5000 years.

 

Dutch settlers in the Mediterranean used to intentionally grow chives in their cow pastures, so their milk would be flavored with the slightly bitter taste.

 

I recommend trying chives in any fresh vegetable dish, and in mushroom sauces and hollandaise sauce. You can also buy dried chives or dry your own and add them to sour cream and serve with potatoes - though dried chives loose their potency; I think they taste much better fresh. My aunt Micheline is an excellent chef, and I am thankful that she has taught me the pleasure that fresh food and fresh herbs can bring to the palette.

 

Published U.S. Legacies July 2004