Did you know chive blossoms are edible? My chives are going insane with growth and the blossoms are full of life, and honey bees.
I thought to myself, with all the edible flowers out there, these blossoms have to be edible as well, right? Sure enough with a little bit of digging, I found out they are indeed edible. And boy are they delicious!
I’ve created little chive blossom monsters out of my children because every time they walk by they try to steal some.
Chive blossoms have a slight onion flavor but not so overpowering you can’t enjoy them.
Infused Oil
I wanted a practical way to use my abundance of chive blossoms without letting them go to waste if my family ended up not eating what I made, so I used my blossoms to make an infused oil.
Infused oil is so easy to make because you just soak whatever you are using in oil for a few weeks. I’ve done this with oranges and rosemary, you can find that post here.
The only thing you really want to look for when making an infused oil, is having a good quality oil. I always use good quality olive oil when infusing.
Chive Blossom Oil
Like I mentioned above, infusing oil is super easy. Just place your veggie, fruit, or herbs in a mason jar and fill to the top with a good quality olive oil.
I harvest about 10-12 chives blossoms and their stems, gave them a good wash and then dried them with a paper towel. You don’t want these soaking wet or even a little wet, so be sure to give them time to dry a bit or really pat them dry with a towel.
I then topped the blossoms off and threw them in a mason jar. I also chopped the stems and threw them in as well. The stems are harder and not something that you would necessarily want to eat raw because of its toughness.
Once I had the blossoms and stems in the jar, I then filled it to the brim with olive oil. I placed the lid and ring on the mason jar and placed the jar in a cool dark place.
The jar will stay in place for about two weeks.
What To Use Chive Blossom Oil For?
When you use your oil you can either strain it and use it just like you would use olive oil – sauteing, marinades, dressings, whatever you want.
My original plan for this oil was to use when frying potatoes, but I had a great suggestion to use some of it to use as a dipping oil.
Sourdough and chive dipping oil – yum!!
Other Uses For Chive Blossoms
My first recipe with chive blossoms I found on Pinterest and it was a delicious! This chive blossom dip was much better on the second and third day after the chives had time to infuse the dip.
- 1/2 cup sour cream
- 3 chopped chive blossoms
- 2 tsp chive leaves
- 1 tsp parsley
- 1/4 tsp sugar
- 1/8 tsp garlic powder
- salt and pepper to taste
Combine everything together and serve.
Or in my opinion let it sit in the fridge for a day or two until all the flavors can soak in.
We used this dip for veggies but it was also super yummy on top of air fried potatoes!
You can also use chive blossoms in salads, or infuse vinegar to make dressings.
Have you used chive blossoms before? What do you use them for? I would love to know more uses as we have an abundance of blossoms and I’m sure there will be even more next year.
Until next time,
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