Beautiful Fragrant Chive Blossoms

Our days revolve around food. Growing it, watering it, weeding, harvesting, and processing it for fresh or future use. The one thing that enamored me about growing food was the possibilities each plant possessed. After fifteen years of homesteading that wonderment has faded and growing food has become necessity rather than from wonderment .

I promised myself I would have a little more fun this summer and get back into the kitchen with sparkle in my eye. These chive blossoms have been calling me from the kitchen window. I have admired their beauty but knew I needed to tap into their culinary potential.

These recipes are more of a process than a recipe.

Chive Blossoms Two Ways

For both vinegar and butter start with a fresh tender chive blossoms. If they are crunchy leave them. Those are old.

Chive Vinegar

• Inspect the chives for insects. You can wash and dry before using. I did not.

• Using a mallet or cup, smash the chives to release the fragrant oils and flavor.

• Stuff a jar of any size full of the chives. Fill the jar with white wine vinegar and make sure all blossoms are covered. add more if needed. Store in a dark location for 6 weeks before straining. Use vinegar for salad dressing. Mix with a quality olive oil and enjoy.

Chive Butter

• Inspect the chives for insects. You can wash and dry before using. I did not.

• Using a mallet or cup, smash the chives to release the fragrant oils and flavor.

• Start with 1 cup (two sticks) of quality butter, softened. Using a spoon or a mixer, add in a handful of chive blossoms and several chopped green chives.

• Mix together. Add more chives and blossoms as needed or to your liking. Shape into a mold or simply a small container.

• Top a freshly grilled steak with a slab of this butter and be amazed. How would you use it? This does freeze well too.