Chive blossoms are a Spring delicacy.  The blossoms are big and a beautiful light purple color.  The flavor of the purple flower is slightly chive/onion.  Chefs often use it as a last-minute sprinkling to garnish and add delicate flavor.

If you have a bumper crop of chive blossoms, I suggest making Chive Blossom Vinegar.  It’s so easy and you will be rewarded with a soft pink vinegar that is ideal for salads, a sprinkling for fish and chips or any dish where you would use vinegar.

Where to find chive blossoms?  They often are not sold in grocery stores.  I’ve found them at farmer’s markets, direct from farmers or in friends’ gardens.  They aren’t super easy to find, but you can find them if you start asking around before Spring.  Their season is quick!

Special equipment:  A large, sterile glass jar with tight-fitting lid

1 1/2 cups champagne or white wine vinegar (regular white vinegar is too strong for this recipe)

2 cups (give or take) chive blossoms cut right beneath the head

  1. Gently rinse and clean the blossoms
  2. Place blossoms in sterile glass jar
  3. Cover jar with vinegar ensuring chives are sufficiently submerged
  4. Tightly close lid.  Store in cool, dark place for two weeks occasionally turning the jar upside-down and right-side up.  After two weeks, strain through a fine sieve and discard the blossoms.  You are left with a beautiful, delicate vinegar.