Enjoying Chive Blossoms after they’ve bloomed

I love chives. They’re a perennial that need basically no care and their flowers are so stunning. But I have always wanted to preserve chive blossoms well beyond their short little live both for their subtle flavor and for the lovely vibrant colors.

This year, the kids and I {im}patiently waiting for each of the blossoms to open up. For our 7 year old, it was torture. Finally, however, they bloomed and we trimmed about half of our blossoms the very first day. And we discussed all the ways we would enjoy and consume them:

• Chive Blossom Vinegar {can be used in salad or for pickling}
• Chive Blossom Oil
• Add chive flowers to salads
• Gently cook and roast them in a skillet
• Grill them with some broccoli
• Add them as purple garnish to potatoes
• Brighten up breakfast to have chive flowers and eggs.

Related: How to intuitively make and brew homemade fire cider

After washing them down in a colander, the sweet blossoms got packed into a jar. A few of the greens that I pulled up from a spreading bunch also got chopped up. The flowers have a much milder taste that the green stem, so I felt like infusing olive oil with the greens would be a bolder flavor.

We covered them with olive oil in two and vinegar in one. White vinegar will do, but white wine vinegar or rice vinegar is also a great option!

We used jars from other things we’ve purchased. Just wash and sanitize before use. Then we add wax paper or parchment paper under the lid so the oil and vinegar don’t come in contact with the metal or any BPA that might be on the lid.

We placed them in a warm, dark place to let them infuse for 2 weeks.

The combination of warm and dark can be achieved by putting them in a paper bag in the window.

I will update with a final photo of the vinegar because it will be beautiful, but for now, look at this before and after picture of the chive blossoms in vinegar after just 15 hours of soaking!

The pink is so vibrant!

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