If you’re growing chives in the garden or in a pot right now then chances are you’ll have lots of beautiful, purple blooms right now. Early summer, around May & June, chives (much like other plants in the allium family) shoot up what are known as scapes which produce white or purple coloured blossoms. Normally, in the case of onions & garlic, this is something you’d want to nip in the bud but when it comes to chives, these blossoms are delicious & entirely edible.
They have an onion-like flavour that is much more delicate than the stalks themselves. This mild flavour lends themselves well to be eaten as is, the tiny blooms are delicious in salads & eggs but if you really want to extend their lifespan & add a little colour then this vibrant chive blossom vinegar. So quick & simple to make this is great in marinades, salads & also makes a delicious vinaigrette when combined with a little oil, mustard & honey.
CHIVE BLOSSOM VINEGAR
(makes x1 jar)
- 350ml white wine vinegar
- Around 15 chive blossoms
- Begin by gently heating the vinegar in a small saucepan set over a medium heat, be careful not to boil the vinegar
- Add the chive blossoms into a clean, sterilised jar & pour over the warmed vinegar
- Seal the jar & set aside to steep for at least 3 days or up to 2 weeks, giving it a little turn or shake every now & then
- Then, simply sieve out the chive blossoms & decant into a clean jar or bottle ready for use