When most people think of chives, they think of the part that is most often used: long, slender green leaves with a mild oniony taste. But once a year, chive plants give us a second edible harvest when they bloom.
Many of the common culinary herbs have edible blossoms, but the chive blossoms are not only edible, they make a great herb vinegar.
Making the vinegar is easy. Just lightly pack the blossoms in a sterilized jar. Cover with a good white wine vinegar, and let sit in the sun for 1-2 weeks.
The vinegar will quickly take on a rosy pink color. The longer it steeps, the deeper the color and stronger the flavor.
When finished, strain out the blossoms and decant into another container. If the chive blossom taste is too strong you can dilute it with more vinegar. I like to use this vinegar for potato salad, or drizzled over warm potatoes. Of course it is nice with other salads as well – anywhere you would like a little chive flavor along with the vinegar. Store finished vinegar in the refrigerator. Here’s a fact sheet on herbal vinegars from the folks at the Colorado State Extension service, including information on safety concerns and precautions.
I’ll add a few more blossoms to the jar as more open up and are available. Making this vinegar is the best way I know to preserve the beauty and utility of the chive blossoms. If you have chives blooming, you may want to give it a try too!