• Short-term preserving

    From Joy Beeson@21:1/5 to All on Tue Aug 10 22:54:40 2021
    My garlic chives [Allium tuberosum (garlic chives, Oriental garlic,
    Asian chives, Chinese chives, Chinese leek)] are sending up flower
    stalks faster than I can eat them, and it's very important to pick
    them all, since garlic chives are an invasive weed if you permit them
    to bloom.

    I have found that if I cut stalks into small pieces and stir them into
    real yogurt (Ingredients: cultered milk), they will stay crisp and
    zingy until the yogurt spoils. Garlic chives in yogurt make an
    excellent sauce for many dishes.

    Sometimes I miss buds when chopping, but they seem to keep quite well
    uncut. I could probably preserve pieces long enough to fish out of
    the yogurt.

    Picking buds: run your fingers down to the base of the stalk and try
    to bend it over your finger. If it snaps, it's tender enough to eat.
    If it doesn't, draw the stalk between your fingers until you find a
    spot where it does snap -- the stalk toughens from the bottom up.

    Joy Beeson
    joy beeson at centurylink dot net

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)