What They Are Chive blossoms are the edible flower of the chive plant. The lavender hued beauties are aromatic, flavorful and are hitting your farmer's markets and herb gardens right about now. They taste mildly of onions or garlic.
How To Use Them Pinch your blossoms off at the top of the stem and rinse in cold water to debug your blooms. Use them whole to infuse vinegar or oils, garnish salads or dip in a
quick batter and fry. They are also a natural partner for cream sauces, gratins, and eggs.
What Some Chefs Are Doing With Them Now At
Odd Duck in Milwaukee, chef Daniel Jacobs recently featured a Parmesan gnocchi, peas, pea shoots, spring onion, chive blossoms, and pea fondue dish. And chef Gregory León sprinkled the purple blooms over a Spanish chorizo and potato salad dish at a pop-up of his soon to open
Amilinda. The flowers get battered at
canyon bistro in Vancouver for tempura chive blossoms. Ned Maddock, exec sous chef at Philly's
Amis recently instagrammed a gorgeous dish of salmon crudo with chive blossoms. At
Local 127 in Cincinnati, chef Kyle Johnson is serving up a crispy skinned salmon with fregola with chive flowers from the restaurant's own garden. Chef Paul Braunschweiler adds the lavender flowers to an arugula salad with sweet beets, green apples, cornichons and pickled onions at
Brushi in Omaha. At
Louisa’s in Cape May, New Jersey chef/owner Will Riccio brightens up an asparagus soup with purple chive blossoms.