“A cloaking flower. Chive Blossom – Ensures you will win an argument. Conveniently, also an antidote for hurt feelings”. 

Chive blossoms are the purple, bell-shaped flowers of the chive plant, which is part of the allium family. They can be used as a garnish for savory dishes, but only last for a few weeks in the spring.

They are so pretty and seemingly begin to bloom at just the right time to bring color and call to the summer to hurry up.

Turns out they are edible!  You can add them to salads, sandwiches, and let them infuse in some vinegar to make a delicious Chive blossom vinegar.

It is a very easy process, and worth every savory drop!  

But Cathy, how do you use it?

Sprinkle chive blossom vinegar over homemade French fries, salad greens or roasted veggies. You can add several tablespoons of it to the water as you boil potatoes for potato salad to bring a noticeable punch of flavor to the finished salad.

It is also a pretty pink color and look wonderful in your pantry.

Anyway, here is how to do it.

2 cups chive blossoms (fresher, newer blossoms are best- skip the older, faded ones)

2-3 cups white vinegar

Quart-sized glass jar with plastic lid.

Soak and wash the blossoms. Drain off the water and thoroughly pat dry between a paper towel.  Fill the jar 1/2 to 2/3 full of chive blossoms. Pour the vinegar in a small saucepan and warm over medium heat. (Don’t let it boil– keep it just below a simmer) Cap the jar (you can use the plastic lid or add parchment paper to the top to avoid corrosion from the vinegar) and place in a cool, dark place for 2-3 weeks to steep.

Strain out the blossoms and store the finished chive blossom vinegar in your cabinet. It should last 6 months, but you won’t have it that long.

These Winter days have me planning for sweet beautiful Spring.

Peace to you.