Chive flowers are among my favorite things to emerge in the late spring garden. These purple flowers are not only pretty but also beloved by pollinators, and they taste pretty darned good, too. I’ve learned that their life can be extended through a good portion of the summer by deadheading the spent blooms, though I’ve found it’s even better if you can use them. Beyond throwing them into a salad, they can be used to infuse vinegar.
This is an easy process because it mainly involves putting the chive flowers into a jar, pouring vinegar over them, and forgetting about them—at least for a while. The infusion magically turns the vinegar into a luscious pink color and takes on the savory chive flavor. You can’t beat it with a stick.
All you need is a clean jar, enough chive flowers to fill it, and any vinegar, though the white varieties will give you that amazing color.
Chive Flower Vinegar
Ingredients
- 1 cup chive flowers
- 1 cup white vinegar (I used champagne vinegar)
- 1 clean lidded jar
Wash the flowers thoroughly in several water rinses to remove dirt and/or tiny insects. Pat the flowers dry.
Stuff the blossoms into the jar.
Heat the vinegar in a pan until just before boiling, then pour it over the blossoms. Allow to cool, and then tightly cover the jar. Be aware that a metal lid will corrode from the acid in the vinegar, so it’s better to use a plastic lid if possible.
Allow the blossoms to infuse for at least a week, then check the flavor or the vinegar. You can allow it to infuse longer if you’d like it stronger.
Once it’s to your liking, strain out the blossoms and pour the vinegar into another clean container.
Once it’s infused, you can make a salad dressing that can blow your socks off. I was pleasantly surprised with this simple recipe for a vinaigrette, and it’s so easy, too. All you need is a jar with a lid.
A word of caution: Please don’t use this with your very own infused oil—the chance of botulism increases, and I don’t want to see anyone go there.
Chive Flower Vinegar Vinaigrette
Ingredients
- ¼ cup chive flower vinegar
- ½ cup light olive oil
- 1 clove garlic, minced
- 2 tsp sugar
- 1 tsp Dijon mustard
- 1 Tbsp finely chopped fresh chives
- Salt & pepper to taste
Place all ingredients in a jar, then cover. Shake. Serve over your favorite salad. That’s it!
