I always think spring is much more special with my chive flowers! Chives are a very important part of my garden. This is because they are so tasty and versatile to use in many dishes, salads, sandwiches and as a garnish. I have even made vegan fritters with snipped homegrown chives. However, the flowers are even more special as they are not only beautiful but also edible!
I have found chives very easy to grow in my raised beds, garden borders and pots. I was given a pot with some chives growing in it as a gift and I have never looked back. Chives are perennial which means you only need to plant them once, and although they die back in winter they will bounce back in early spring. There is more information by the Royal Horticultural Society if you would like to grow them from seeds.
The chive blossom bring a lovely splash of lilac to the garden and as they are edible, they can also add this tasty colour to your salads! I love them so much that I have decided to make an infused vinegar, inspired by Allison @finchandfolly on Instagram.
How to make an infused vinegar with chive flowers
Harvest your flowers in the morning so that they are at their best. Give them a quick clean if they need it and place them in a clean jar. I filled them up to more than half the jar.
Then I added white wine vinegar to cover them to the top. With the handle of a wooden spoon, I muddled the mixture before closing the jar tight.
I will be leaving this filled jar in a cool dark cupboard for 2 weeks, giving it a little shake every few days. After 2 weeks, I will strain the vinegar and it will be ready to use for salad dressings, cannot wait to try it.
I hope you will be giving this a try, as it is so pretty even before I strain it!