As the leaves are falling and naturally protecting my herb garden, I can’t help but admire how the green herbs continue to thrive even in November.  I still have green onions growing and anticipate using them during the Thanksgiving holiday.  As I look at the garden, my two kinds of parsley–curled leaf and Italian leaf are growing, with sage, thyme, rosemary, chives, rue, sorrel and lavender also available for use. My Thanksgiving turkey will have a fresh herbal mix applied again this year.

I like to use chives in a variety of recipes, including herbal dips and pasta sauces. I plant chives plentifully in the garden, and continue to use them until the snow falls and covers them.


This week, I used some chives for a pizza casserole, which will be soon featured on this blog.  I used my new epare five bladed scissors to easily snip them. The scissors save time, since the three-inch long stainless steel blades are grouped in a set of five.  One pass of the snips allows for five times the cutting power.  The scissors are sharp, and snipped the chives very quickly.  There wasn’t any bending of the soft thin chives.  The cuts were precise and clean.

I like the silicone lined handles, as they are more than comfortable–especially when I am chopping parsley and chives.  I use these snips for my scallions with great success, as well.  The scissors clean easily in soapy water and are even dishwasher safe.  These snips have become one of my favorite kitchen tools.  The storage cover also helps with removing small bits of herbs from between the blades for use in the dish.


I received a sample of these scissors in exchange for an honest review on my blog.  For more information, please follow this link:




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