Lots of Chives. What to do?

Chive oil! Yummmmm

I dry excess chives for year-round use. If you don't have a dehydrator, look online for other drying methods (including microwave instructions).

Mine blossomed and went to seed and I now have a gigantic chive farm :-) I am READY for this week's theme!!!

Let some of them blossom and make chive blossom vinegar!
A friend sent me this link just this week: http://www.foodinjars.com/2011/05/chive-blossom-vinegar/
Make sure to look at the photo of the final product. It's gorgeous: http://www.foodinjars.com/2011/06/finished-chive-blossom-vinegar-bon-ami-winner/

Perfect! I didn't even realize the contest was going on, it's fate! Thanks everyone. And withinseason - I am going to absolutely try the Mark Bittman salad. Love him!

well, you now have a contest that will have MANY ideas for you! And fyi, they freeze very well. And also fyi, no one can ever use all the chives they have!

Look at the current contest -- the chive recipes on f52 are growing rapidly!

Mark Bittman's Kitchen Express has a chive salad recipe. It's basically bunch of chives + lettuce with a soy sauce, rice wine vinegar, sesame oil dressing.

Lovely in buttermilk-based salad dressings! So mild, so delicate, and adding flavor with a longer shelf life than in your salad. Or, for a use that will keep indefinitely (at least a year), infuse white wine vinegar with chives -- finely chop, put in a jar with a vinegar-proof lid or a bottle with a cork, let sit in a dark place for two weeks, then strain. I'd add a tiny clove of garlic with the chives, too, lightly crushed. My chives are also going wild. As are all of my other herbs, thanks to the (unusual for us) spring rain! ;o)

Make a big pot of asparagus or pea or fava soup, and add a whole bunch of chives right before blending it smooth - then a bunch diced on top for serving. So good.

Chive pesto - that way it can be stored in your fridge for a while.

Chive biscuits..