If Your Chives Are Blooming, Here's How to Use the Flowers in Your Cooking

Garden Betty

If you grow chives, you’ve likely seen the little pink or purple pompoms on your plants in late spring to early summer.

These dainty flower heads aren’t just food for the bees, however—chive blossoms are a delicious edible flower that you can eat, too.

After you’ve separated all the florets, here are a few different ways you can use chive flowers in your everyday cooking:

Chive blossom vinegar

Add 1 cup of loosely packed whole chive blossoms and 2 cups of white vinegar to a jar. Cover and let sit for a week or two in a cool, dry place out of direct sunlight.

The chive blossom vinegar is ready when the liquid turns a stunning pink. At that point, you can use the vinegar as is or strain before using.

Pickled chive blossoms

If you made the chive blossom vinegar, don’t throw out the flowers! They have an awesome pickled flavor and can be used as a garnish for salads, bloody marys, or even a martini.

If you just want to pickle chive flowers, you can reduce the amount of vinegar and use a 1:1 ratio of vinegar to flowers (for example, 1 cup of your favorite vinegar for every 1 cup of whole chive flowers).

Submerge the flowers in vinegar overnight, then save the infused vinegar for another use.

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Garden Betty