Using Chive Flowers
So I checked around the Web and learned here that they can be used in salads. And here I found a recipe for Chive Blossom Vinegar, which I decided to try.
I harvested the blossoms, rinsed them, and gave them a quick spin in the salad spinner to dry. Then I put them in a jar and covered them with white vinegar.
Almost two weeks later, it looks like this -- a beautiful pink color.
Yes, but how does it taste, you ask? Well, for my contribution to Weekend Herb Blogging, I decided to pop the cork and put it to the test.
I took out the flowers and strained the vinegar, returning it to the jar. Then I tasted it straight. It had a very mild chivey-oniony taste. I liked it, although after I mixed it into a vinaigrette for my salad, the chive flavor was almost indistinguishable. Next time, I think I'll use more flowers and perhaps let it sit longer.
What I enjoy most is the beautiful color. It makes a pretty addition to the summer table, and I think it would be a nice homemade gift for someone who enjoys gardening and cooking with herbs. At the very least, it was fun to make!