The subtle onion-y taste of spring chives and the gorgeous purple blossoms are great to dress up everything from potato salad to deviled eggs.
Another use for the delicate purple seed head – one that lasts longer and has gift giving potential – is vinegar. The vinegar’s color is deep magenta with a slightly floral onion scent and taste. Delicious used in a vinaigrette!
An delicate onion-y vinegar made from the blossoms of the common chive plant.
- 20 to 30 chive blossoms stems removed, rinsed and patted dry
- 1 cup champagne vinegar or white vinegar
- 1 quart canning jar or recycled jar washed and sterilized
Cut stems from chive blossoms and rinse to remove any dirt or cohabitants. Pat dry or spin in a salad spinner to remove excess water. Place blossoms in the jar.
Heat vinegar to a simmer and pour over the blossoms. Let cool and cap the jar. Place in a cool, dark location for about a week.
After a week or so, strain the vinegar (I used two strainers nested, but a strainer and cheesecloth works) and discard the blossoms. Using a funnel, pour your vinegar into a clear jar or bottle. Enjoy!
Use to make salad dressings in place of regular vinegar. Keeps very well in a dark, cool place.