Tastes Like Spring

Chive Blossoms

Chives – first herb to return in the spring, and the first to bloom.

But, those sweet little purple flowers are dangerous!

Well, sort of…I think of chives as the herb garden’s rabbits: they reproduce like crazy if you don’t watch out!

So what’s a gardener to do?

Eat them, of course. Sprinkle the blossoms on a salad or an omlette. Mix them into soft goat cheese for a spread.

Or, as I learned last spring, make Chive Vinegar.

Steeping

Couldn’t be simpler. Snip off all the purple pompoms, rinse well in cold water, and dry on paper towels. Pack them loosely into a quart Mason jar, and cover with Good Vinegar. Let them steep in a sunny spot for a couple of weeks, shaking the jars daily, then strain and bottle. Enjoy it for the rest of the year in your salad dressings…

finished product

Or at least put it where you can see it every day – the color is beautiful!

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41 thoughts on “Tastes Like Spring

  1. I’ve left some chives to go to flower deliberately – one for the flowers in the garden but secondly and most importantly chive blossom vinegar – I love it sprinkled on noodles and rice dishes πŸ™‚

    • To be fair, I’m not really *making* vinegar, just flavoring it. Get a good wine vinegar, and steep herbs in it for a couple of weeks…
      Oooh – just thought – use garlic scapes/blossoms! You’ll have them before I do – try it!

  2. Your post comes just right Marie! I was only saying yesterday I want to make chive vinegar and bought some “good” vinegar especially! Your instructions make it sound so easy, so I feel a bit more confident about trying now. Thank you! :D. And have a lovely Sunday!

  3. Wow, brilliant! I usually snip them off and just put them in water…makes for an interesting room scent. I am eager to try the vinegar, but I’ll repeat the question; what type of vinegar?

    • I used both a good plain white and a white wine…but don’t use the wine vinegar from Job Lot – ugh! Wine vinegars vary wildly, so use one you already like the flavor of…Enjoy it – and find some peace in the End-Of-School crush!

  4. Love the chive flowers [tho’ ours seem to bloom more in autumn than spring?] – using them on salads makes the latter oh so pretty AND, naturally a taste sensation! Have never thought of making chive vinegar [God bless blogging!] but know where most of my next lot are headed!!! Hope all has steadied down your way . . . .

    • Really? In fall? Interesting…You should try the vinegar – if only to gaze on its amethyst beauty πŸ™‚
      We’re all good out here – just End-Of-School crazy for the kids. Meaning Grandmom, too, of course… Thanks for asking πŸ™‚

      • Giggles! Well, it is called ‘autumn’ here!!!!!!!!!! Yep, all my chives seem to throw off blossoms more in autumn – have to look into this πŸ˜€ !! ‘End of school crazy’ – well, am REALLY thinking of you πŸ˜€ !!

  5. One advantage of being a zone or two cooler than other gardeners is getting good tips like this one before it’s too late. Will have to try the vinegar!

    • The photos are of a batch I made last year – by the time I got it done, the rest of the world was into hot weather summer stuff…so they just got saved for this spring! Hope you enjoy it, Brenda!

  6. They do make a tasty and pretty colored vinegar. My chives in the Maine garden are huge but haven’t started blooming yet. Everything is about a month behind here because of the past winter.

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