Did you know those beautiful, purple, chive blossoms are edible? You can use them in salads. You can use them to infuse olive oils and vinegars and you can also use them to make a nice, mildly sweet, onion flavored, salt.
Just remove the blossoms from the stems and place them on a flat surface for about a week or so to let them air dry. Once dried, mince them up really well with your knife. Then, add them to your favorite salt. I generally use Pink Himalayan salt because it’s pure and contains lots of trace minerals, that are good for you. Use whatever sea salt you can find or have on hand.
Be sure to allow some time for the flavors to meld but you’ll start noticing that sweet, onion flavor within a few weeks. Most recently, I’ve used this chive blossom salt to season my scrambled eggs and also on grilled chicken–both of which were very good. You could really use this chive blossom salt with any savory recipe to give your dish a little added onion flavor. Chive Blossom salt would also make a great hostess gift.
Come to think of it, you could also pluck the leaves from the bud, let them dry and use them as a substitute for saffron in a nice creamy risotto. Hmmm, maybe I’ll try that next! The possibilites are really endless. There is just so much you can do with these little gems. Keep in touch and let me know that you tried this recipe and what else you might do with your chive blossoms.
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Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.