Keeping the parsley company is a pot of chives that I bought from Dov Cafe months ago. The chives are doing alright and routinely survive infestation by black aphids that just look like a heaving mass of dirt at the base of the plant. At first I thought they were rich looking dirt...until the dirt started moving en masse. Icky! The chives often flower and I've been told flowers go nicely in salads, but I like to leave them in the hope of attracting some bees to the balcony.
Chives + parsley go really well in savoury dishes and in particular as garnishes for soups. This tomato, carrot + lentil soup from the blog 84thand3rd are is now on regular rotation in our house - it's super easy and very very tasty. I add the chives into the pot just before serving and they add a nice garlic flavour to the soup.
The soup is served with a sprinkle (or handful actually) of parsley and some lovely olive + rosemary sourdough bread from The Artisan's Apprentice in Parramatta which has now sadly closed...but never mind as we now get our sourdough hit from the newly opened Short Sweet Bakery.
