AAH, CHIVE BLOSSOMS. I think the lavender-pink petals are delicious when sprinkled over salads, pastas and other foods which benefit from a hit of onion. The flowers are in bloom for only a short time (here, mid-May to mid-June). But you can enjoy their unique taste and beautiful color all year long if you make a simple infusion called Chive Blossom Vinegar.
Chive Blossom Vinegar
White Wine (or Champagne) Vinegar
Chive Blossoms (I use 7-10 per half-cup vinegar)
A clear glass jar (or bottle) with a tight-fitting lid
In about 24 hours, the vinegar will turn a lovely blush tone. After two weeks, a deeper pink color and a wonderfully intense onion flavor will develop.* At this time, strain out the blossoms, and decant to a beautiful jar.
*Last year, for the sake of experimentation, I gave the concoction only one full day of direct sun. Then I brought the bottle indoors to a dark cabinet. The rich color and deep flavor developed perfectly well in the dark location.
As you might imagine, Chive Blossom Vinegar makes a welcome host or hostess gift. My bottle, pictured up top, will be given to the friends who are hosting me for dinner tonight. Because the batch is newly made, I’ll leave the blossoms in the bottle. A gift card, tied to the bottle with raffia, will advise my hosts to remove the blossoms when two weeks have passed.
Think you’ll make this elegant elixir before your chive blossoms are history? Trust me, on some cold, snowy day in winter you’ll be glad to have this little reminder of spring. I find that when I make a dressing of Chive Blossom Vinegar and olive oil, no other seasonings are required for my salad.
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