If you’ve got far too many chives–and they’re doing so well with all the rain we’ve been getting, see my tips for using chives which appear in this article in the Washington Post Food Section: http://www.washingtonpost.com/lifestyle/food/herb-dilemmas-solved-by-the-bunch/2013/06/11/e130e822-cca5-11e2-8845-d970ccb04497_story.html.
Of all the books I’ve written, Field Guide to Herbs & Spices is still a personal favorite that I turn to again and again. I include the names of each herb and spice in 15 to 20 languages, depending on where in the world it is used most, their scientific names, common uses around the world, characteristics, how to choose, store, and use them, flavor affinities, and simple preparations and recipes. The book has been translated into French and Spanish. I had to come up with 240 (!) different herbs and spices to do the photos and had shipments arriving from Australia, Sri Lanka, Wellsweep Farm–an amazing herb farm in New Jersey–Mexico, the Caribbean, Italy, Greece, and Turkey. So much fun! My dream is to write another spice book, this time focusing on spice blends.
How to store herbs and spices from an article I was interviewed for in Real Simple Magazine: http://www.realsimple.com/food-recipes/shopping-storing/herbs-spices/best-way-store-herbs-00000000015652/index.html.
Here’s a link to the World Spice Merchant’s page about my book: http://www.worldspice.com/wares/field-guide-to-herbs-spices. Check out the gorgeous blossoming chives on the cover from my own herb garden. The white blossoms from Chives chives are also delicious–just make sure to pull the blossoms off the tougher calyx for both types before using.