Chive blossoms are a bittersweet flower for me. Candy as a result of their lavender dandelion-like pompoms herald hotter climate–and after the blunt-force snowstorm we had final October, they actually are a welcome sight. Bitter as a result of our yard backyard mattress has been the location of numerous murders, our Satan Cat escorting much less nimble animals to their maker.
Deaths apart, The One and I’ve grown chives for 15 years. At first, we used to rush to eat them early within the season earlier than their annoying puffs began to bud. We mistakenly thought the crops have been spent when that occurred, and so left them to the wildlife.
A couple of years later, we went to On Rue Tatin Cooking Faculty, headed up by La Dame Susan Herrmann Loomis. One afternoon whereas I tossed a salad for the category, she pulled me into the herb backyard and instructed me to pluck these puffy lilac blossoms.
“You imply you eat them?” I requested.
“Oh, David,” she stated, me as if I have been a mentally challenged cocker spaniel. “Bien sûr.“
Since then, each Could, The One and I virtually pull our chairs as much as the facet of the backyard and await the blossoms. As soon as they burst, we sprinkle them over inexperienced salads, spritz them on potato salads, and toss a single puff right into a Gibson (when we have now a Gibson lover visiting).
This 12 months, impressed by my spate of DIY initiatives, we’re steeping them in vinegar to lend a touch of onion to every kind of dishes. And each time we shake the infusion on fries or make a French dressing, we are saying somewhat prayer for the dearly departed.
Notes on Substances
- Vinegar–For the perfect taste, use Champagne or white-wine vinegar.
- Chive blossoms–These fairly purple flowers are greatest picked proper after they’ve opened earlier than they start to fade. Don’t embrace any of the stems in your vinegar.
No, refrigeration isn’t obligatory if you happen to plan to make use of it inside 3 months. Merely retailer in a cool, darkish place, away from direct daylight.
When you’d prefer to delay the lifetime of the vinegar, retailer it within the fridge for as much as 8 months. The flavour of it should fade over time.
Use it wherever you’d use white wine vinegar, notably if you happen to’d like a touch of onion taste. It’s notably well-suited to salad dressings and marinades, and we find it irresistible on this marinated lentil salad.
Chive crops bloom in late spring or early summer time, relying on the area.
- Plastic canning lids or self-sealing jars with rubber rings additionally work properly for storing the vinegar whereas it infuses.
- This chive flower vinegar makes a beautiful do-it-yourself meals present.
Extra Superb Home made Condiments
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When you make this recipe, or any dish on LC, take into account leaving a evaluate, a star ranking, and your greatest photograph within the feedback beneath. I like listening to from you.–David
This was such a gorgeous manner to make use of my chive blossoms earlier than they light away! It’s a terrific factor to decorate up salads, and the colour is simply SO fairly. Thanks for this recipe!
Warmth the vinegar in a small saucepan over low warmth till simply heat. Maintain a watch out in order that it does not boil; you need the heat of the vinegar to seduce the coy, delicate taste out of the blossoms, not immolate them.
In the meantime, plunge the flowers in a bowl of chilly water and delicate swish them round to flush out any filth and bugs which have taken up residence. Dump the flowers right into a colander and thwack it towards the facet of the sink to shake off the surplus water.
Stuff the pint jar with the blooms. Do not be too Martha about this. It is okay if the blossoms get crushed a bit.
Pour sufficient of the nice and cozy vinegar into the jar simply to submerge the blossoms, utilizing a metallic spoon to push down any errant blooms that need to float up excessive. You may not want the entire vinegar.
Let the vinegar cool, then place a sq. of parchment paper over the opening of the jar and screw on the highest. You need to make certain the vinegar does not are available in contact with the metallic lid, because the acid will erode the end of the cap and do nasty issues to the style of your infused vinegar. In fact, you may make brief work of this through the use of a glass-lidded canning jar–I simply can by no means discover them. Place the container in a darkish, cool spot that is so hidden you will overlook about it. This infusion advantages from an extended steep–1 to 2 weeks minimal. Belief me, the vinegar will bless you abundantly on your persistence–or your forgetfulness.
Whenever you’re proud of the chive-y power of the brew, pressure it by way of a high quality sieve and toss the spent blossoms. Pour the vinegar into your favourite (ideally glass) sterilized bottle with a rubber stopper and show prominently. Its hue–the blush of a really embarrassed Rosé–is a good dialog starter. Simply do not forget to make use of it.
Serving: 1 tablespoonEnergy: 4 kcalCarbohydrates: 1 gProtein: 1 gFats: 1 gSaturated Fats: 1 gPolyunsaturated Fats: 1 gMonounsaturated Fats: 1 gSodium: 1 mgPotassium: 18 mgFiber: 1 gSugar: 1 gVitamin A: 181 IUVitamin C: 2 mgCalcium: 5 mgIron: 1 mg
Diet data is mechanically calculated, so ought to solely be used as an approximation.
Recipe © 2012 David Leite. Pictures © 2023 David Leite. All rights reserved.