On Making Chive Flower Vinegar

Chive flowers, those pretty purple poufs, are high up on my list of edible-flower-favorites. I like tossing them into salads for a burst of color or as a special grilled cheese insert, but it wasn’t until last year that a neighbor tipped me off to their merits as an infusing agent.

The results? Beautiful and delicious!

Read the full post at Re-Nest

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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