First on the scene to bloom will be our chives with their marvelous display of mauve blossoms. This is your chance to make chive vinegar. This delicate onion-flavored vinegar will be a light pink in color and will enhance any of your summer salads. Not only are the leaves of the chive plant used for a mild onion flavor in making herb butters, cheese dishes, egg recipes, and garnishes for soups and salads; the blossoms make a nice addition to salads. Simple tear apart the blossoms and toss in your spring salads for added color and flavor.
CHIVE VINEGAR RECIPE
- 1-2 Cups chive blossoms
- 1 Quart champagne vinegar
Harvest chive blossoms late morning. Wash blossoms in cool water and spin dry in a salad spinner. Lay blossoms out on paper towels to air dry until all the moisture has left the blossoms. Put the blossoms in a glass jar and bruise with a wooden spoon to release the essential oils. Add vinegar. Put a piece of plastic wrap between the jar and the lid to prevent corroding. Label jar and place in a cool dark location for one month. The use of more chives will increase the onion flavor and color of the vinegar. After one month, strain vinegar through a coffee filter or paper towel and pour into a clean, glass bottle. Seal with a cork or a lid and enjoy!
Thank you for visiting the Herb Garden. Check back for more gardening tips and recipes and the season progresses. |
