Here’s an easy method for making and using chive blossom vinegar.
First, it’s important to make sure your chive blossoms are pesticide-free and otherwise safe to eat. For some instructions on where to purchase and how to use edible flowers, you can consult my edible flower guide.
Chive blossom vinegar can be used in a number of ways. I personally plan on using mine in a mustardy vinaigrette over a spinach and arugula salad. Here are a couple of ideas about how to use it:
-drizzled over freshly roasted asparagus
-drizzled over potato salad
-in place of balsamic vinegar in a vinaigrette
-stirred into some ricotta cheese and served with toast
-drizzled over fries
There are lots of other ways you can use chive blossoms. Probably the easiest way is to tear them up and sprinkle them on a salad.
It adds a really nice allium kick to a salad and a lovely pop of color. There are lots of wonderful looking recipes for chive blossoms – a few of them include:
- Chive Blossom Tempura Salad
- Eggs with Chive Blossoms
- Stir Fry Chive Flower Buds with Shrimp and Oyster Mushrooms
- Spring Omelette Recipe
- 1 cup vinegar
- 1 cup chive blossoms
- Combine the vinegar and chive blossoms in a glass jar.
- Cover with a piece of parchment paper, instead of the metal top of the glass jar. The metal will react with the vinegar.
- Keep in a dark, cool place for 2 weeks to 2 months to infuse the vinegar.