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