Chive Blossom Vinegar
Much like garlic flowers and those of other fresh herbs, chive blossoms are edible. Pick them when they’ve opened, in the spring or early summer, before they have the chance to dry up on the plant. Simply wash and dry them before cooking. Make this fragrant vinegar that’ll give a boost to any vinaigrette.
Ingredients
- 1 ½ cups (60 g) chive blossoms
- 2 cups (500 ml) white wine vinegar or rice vinegar
Instructions
- Wash the chive blossoms and pat dry with a clean dishcloth.
- Place the chive blossoms and vinegar in a 3-cup (750 ml) jar. Cover and let marinate in the refrigerator for 1 week.
- Strain the vinegar through a sieve placed over a bowl or a large measuring cup. Compost the chive blossoms. Transfer the vinegar to an airtight bottle. The vinegar will keep for 1 month in the refrigerator.
Much like garlic flowers and those of other fresh herbs, chive blossoms are edible. Pick them when they’ve opened, in the spring or early summer, before they have the chance to dry up on the plant. Simply wash and dry them before cooking. Make this fragrant vinegar that’ll give a boost to any vinaigrette.