Seasonal Ingredient Spotlight: Chive Blossoms

published May 22, 2012
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(Image credit: Megan Gordon)

Chive blossoms have been the prettiest thing at the farmers’ market for two weekends in a row, and both neighbors on either side of me here in Seattle are growing them in the front yard. I’m seeing them everywhere I turn! But what are chive blossoms? Simply put, they’re wild chives with beautiful purple flowering blossoms.

You’re probably familiar with chives. Whether you use the thin green stalks fresh or dried, they’re wonderful in salads, vegetable side dishes, as a garnish, or sprinkled on baked potatoes with sour cream (my favorite use of them). But what about their delicate purple flowers? Are they edible?

Very much so. There are many things you can do with chive blossoms, the easiest of which is to pull the flower heads apart and use them as a garnish or to add a delicate onion flavor into savory dishes like soups, cream sauces, potatoes, and egg dishes. Lately we’ve been taking the purple flowers off the head of the chive and mixing them into goat cheese for a pretty, simple spread. So next time you’re thinking of dumping them into your compost, think again.

A Few Starter Recipes:
Chive Blossom Vinegar – Lottie + Doof
Chive Blossom Tempura Salad – Veggie Belly
Goat Cheese Scalloped Potatoes with Chive Blossoms – Epicurious
Baby Green Salad with Chive Blossoms – Food and Wine