One of the things I look forward to every spring is when my chives start to bloom. That’s just about when the season is in full swing, and I can anticipate warmer days.
Every year, my alium patch seems to get larger (I keep adding other types, too), and as long as I keep using them, they will keep coming back. They are a beautiful addition to just about any salad, as well as decorating other recipes, such as dips and even some baked goods.
I’ve recently found a way to make those gorgeous little flowers last all year, and it’s so easy. All you need is some salt and a large handful of blossoms, and voila—you have some beautiful finishing salt.
Best of all, the most challenging part of making this is cleaning the blossoms. This is a matter of giving the flowers a couple of good swishes in water and letting them dry out. Once dried, you simply pull the individual blossoms off the central flower and mix them with the salt. You can add some lemon zest if you like for a little boost of flavor.
It’s as simple as this:
Chive Flower Finishing Salt
Ingredients
- 1 cup kosher salt
- ½ cup chive blossoms
- 1 tsp lemon zest (optional)
Simply place the clean, dry flowers into a bowl and mix them with the salt and lemon zest, if using. They will need to air dry for about 4-5 days, stirring them at least once daily. Once dried, pour the mixture into an airtight container and use as desired. This makes a little over a cup, and it lasts for a year. So next year, when the chives bloom again, you know it’s time to make some more!
