Chive Blossom Vinegar

Chives blossom all summer long, but the freshest and most ample blossoms are in spring. Pick blossoms when they are young to get the best flavour.

Chive Blossom Vinegar

2 cups chive blossoms

2 cups white wine vinegar

6 cloves garlic

Wash chive blossoms and pat dry. Soak in vinegar for two weeks, then strain. Pour the vinegar into a decorative bottle and add fresh garlic cloves. Seal with cork and wax.

Chives can also be used for a punch of colour in a fresh salad; simply add the petals of  several blossoms. Or, if you’re more adventurous, try this recipe:

Chive Blossom Dressing

1/2 cup low-fat mayo (or yogurt/mayo)

1 tbsp olive oil

2 tbsp chopped chives

1+ clove pressed garlic

2 tbsp lemon juice

1 tbsp cilantro (optional)

1 tsp Dijon mustard

1/4 tsp fresh ground pepper

1/8 tsp salt

Petals of 3-4 chive blossoms (as garnish)

Mix the ingredients and use on your favourite salad. Garnish the salad with chive blossoms before serving.

This also makes a great veggie dip or a replacement for plain mayo in any sandwich.


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