Q: My chives are blossoming beautifully, and I'd love to make some chive blossom vinegar, but the plant is small, so I will need to harvest the blossoms a little at a time.
Can I just add them to the vinegar as I pick them, or should I preserve them somehow (freeze them, perhaps?) until I have enough?
Sent by Allison
Editor: I love seeing the purple tufts of chive blossoms pop up in my garden. Often the first thing I do is make chive blossom vinegar. Like you, I don't get an abundance all at once, so I use what I have to begin infusing. As more blossoms bloom, I add them to the jar with more vinegar, and I get to watch the vinegar take on different degrees of flavor as the season progresses. In the beginning there's only the faint hint of onion, but as more blossoms are added to the vinegar it becomes dark and more potent. Even with the small amount you might start off with, give the vinegar a week or so to infuse and strain before using, keeping the blossoms on hand to add back to the jar.
In short: Ride the seasonal wave and add the blossoms as they come!
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