Need a Pungent Pop of Color on Your Plate?
Does your dish look a little lifeless?
Is your cheeseboard screaming BLAH?
Maybe you need a little zing but don’t know what?
Add a few chive blossoms!
Chive blossoms are one of the underrated edible flowers of the gardening world.
Just like chives themselves, chive blossoms have a pungent aroma and taste similarly to garlic and onions. Chives bloom in early spring in order to spread seed. If your chives are blooming, it is best to chop them down as close to the ground as possible after you harvest the blossoms. Once chives blossom, they become too fibrous and woody to consume. After you give them a good haircut, new growth from the base will be soft and tender.
Chive blossoms can be enjoyed in salads, as toppings on pizzas and focaccia, on cheese boards, or infused into vinegars, oils, salts, and butters. The possibilities are quite endless!! Fresh or dried, chive blossoms can be quite the colorful asset in the kitchen.
Chive Blossom Infused Vinegar
Take a handful of chive blossoms and rinse them in a bowl of clean water. Be sure to clear out any bugs that may be dwelling inside. We don't want bug infused vinegar.
After all of the bugs have evacuated the blossom, take them out of the water and place them on a paper towel to dry. Once the blossoms are dry, place them in a jar with a lid. The size of your jar depends on how many blossoms you use. (I used a 16oz mason jar and filled half of it up with blossoms.) Pour your choice of vinegar (I use white distilled) over the blossoms and fill the jar so there 1/2 an inch left at the top. Place the lid on the jar and let the vinegar infuse for 2 to 3 days. When the vinegar has been fully infused (It will take on a beautiful pinky purple color), strain through cheesecloth or a very fine mesh sieve and then pour into your preferred jar.
As always, make it your own, have fun with it, and ENJOY!!!
Love,
Alexis
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