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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