This winter had been on the warm side for us. It was just last night the geranium and the jalapeno plants bit the dust to freezing.
While making a salad for dinner the other evening, my thoughts turned to chive flowers and all the yummy things I could do with them.
I thought how nice it would be to have some chive blossoms to add to the salad, or sprinkle some over the baked potatoes.
I was thinking about making more chive blossom vinegar but alas, being January, my desire would have to wait until spring.
Chive blossoms have a delightful onion or garlic flavor, depending upon which type of chive you have. Onion chives have lovely purple flowers that I really like; garlic chives produce white flowers.
But look at what I found!
As I rounded the corner towards my office, right there in front of me was a lovely plot of blooming chives in the schools herb garden.
Yay! Wish granted!
( Now I wish for a million dollars)
I picked as many as I thought I needed and ran home to toss them into the evening salad and make some Chive Blossom Vinegar for salad dressings in about a month.
Chives are quite simple to grow and actually are perennial so they come back year after year. I have both garlic chives and onion chives growing in my garden. They definitely are not flowering now. In fact they look quite pathetic until a bit of warmth cradles them a bit.
Chive Blossom Vinegar
Wash and dry the chive blossoms. Prepare the chive in any of the following ways:
- Leave as much stem on as you want
- Use only the tiny flowers
- use the entire flower heads in tact; no stem
- leave some stem with the flowers
- chop some chives to add with the flowers
- any combination you want
The goal is to make it look pretty and attractive.
- Place prepared blossoms into an attractive bottle.
- Boil enough white wine vinegar or rice wine vinegar to fill the bottle.
- Use a funnel to fill the bottle with the hot vinegar.
- Cork or seal the bottle.
- Label with the date you made the vinegar.
- Let steep for 30 days.
After the flavor has developed, open the bottle and experience the fresh aroma of the chive blossom vinegar.
Use it to make a simple vinaigrette.
Chive Blossom Vinaigrette over Tomato, Onion, Cucumber Salad
- 1/2 cup chive blossom vinegar
- 1/2 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 1 tablespoon Dijon mustard
- 1 to 1-1/2 cups of olive oil
Place all the ingredients but the oil into a bowl and whisk to combine.
Whisk in the oil and serve.
This is a temporary emulsion which means you will need to whisk it before using as it will separate.
Tomato, Onion, Cucumber Salad
- 1 medium tomato, wedged into 8 wedges
- 1/2 medium sweet onion, sliced thin
- 1 scallion, sliced thin
- 1/2 English cucumber, sliced thin
- Chive blossoms
Toss the sliced vegetables in a bowl and then arrange attractively on salad plates.
Sprinkle the chive blossoms on top
Drizzle Chive blossom vinaigrette over salad and serve.
To make this go over the top, drizzle a few drops of truffle oil over the salad too.
- Money Saving Herb Gardens (www.spoonfeast.com)
- The Basic Perfect Vinaigrette (mybestcookbook.wordpress.com)
- Sophie Grigson’s onion, chive and garlic tart (independent.co.uk)
- Charred Lemon and Garlic Chive Blossoms (ideasinfood.com)
- Back Away From The Bottle: Homemade Salad Dressing Recipes (huffingtonpost.com)
- Champagne Vinaigrette a winner any way! (chanteusedesigns.wordpress.com)
- From Patch to Plate (ideasinfood.com)
- Chives are a readily available herb, easy to find at local markets (educationweev.wordpress.com)
- Garlic Chives (paulasgardenpatch.com)