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Tuesday, May 12, 2020

Free Onion Flavor Using Chive Blossoms

I do have some whole onions in the fridge from a large purchase this winter. But I'm trying to make those last as long as possible. In order to stretch them out, I'm using both the chives greens and now the chive blossoms.

This time of year, I also like to make chive blossom vinegar. I'll have more than plenty of blossoms for that, so I'm using the rest of the blossoms in cooking.

I use about 2 to 4 blossoms per serving of soup, salad, or sauce/gravy. I pull apart the heads right into the dish that I'm cooking.

Then toss. Not only do they add a nice onion flavor, but I think they're pretty, too.

I'm working at using every last bit from this year's garden.


  1. Even if you don't eat the blossoms, chives are so pretty just as a flower and so easy to grow.

    1. Hi Live and Learn,
      I agree. For something so pretty and colorful, chives are no fuss for me. None of the usual pests seem to bother them.

  2. Chives are so tasty! They seem like a fancy upgrade to a meal. My husband made a small cold frame for the garden this spring and last night we had the first of the lettuce. We have violets growing wild in our yard so he added those to the salad. That purple color is a pretty addition to a meal.

    1. Hi Kris,
      I bet that lettuce was about the tastiest lettuce you've had for a while! How pretty -- adding the violets to the salad!


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