Tip: How to Use Chive Blossoms in Salads and Other Dishes

Tip: How to Use Chive Blossoms in Salads and Other Dishes

Faith Durand
May 23, 2008

We have been admiring the beautiful chive blossoms on our rapidly growing plants, but we knew we needed to pick them off - otherwise they'll go to seed and stop growing. We pulled off a few to go with the egg and arugula tartine we just made, but were at a loss as to how to eat them.

A chive blossom is rather big and fluffy; as much as we'd like to put a few in our next salad, they'd make too much of a mouthful.

The answer is quite simple, though; pick apart the flower puffs. They come apart easily into garlicky, lightly onion scented flowerets that are delicious scattered on a salad or tartine like this.

Try adding a head or two into scrambled eggs for some pretty color, or tossing them in a big pasta salad of with hardboiled eggs, sour cream, and capers. Or mash into some goat cheese with a bit of honey for a twist on this appetizer recipe.

Related: Garden Spotlight: Chives

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