Chive Blossom Oil and Vinegar
Chives are an amazingly easy perennial to grow. A member of the same family as onions, leeks, and garlic, it will come back year after year. In spring, chives start to show beautiful pink blossoms that, if left alone, will seed the ground for years to come. If you don’t want to drop more seeds to bring an additional batch of chives next year, you should remove the flowers before they go to seed.
I decided this year to do something with the blossoms, instead of just removing (deadheading) them. I made chive blossom oil and vinegar, which is delicious. The vinegar has a beautiful pink tint and the olive oil is rich and dense.
The process is easy and the flavor has a nice garlic/onion taste. Excellent to cook with or put on salads, pizza, pasta, and more. If you have a recipe that starts with sautéing garlic in oil, you can use chive oil instead without the garlic. (I wouldn't substitute the onions in most recipes though as they often add texture.) Try this easy recipe to make oil and vinegar for many dishes to come!
Chive Blossom Olive Oil
Cut blossoms and stems from the chive plants. Rinse well.
Add a bunch (about 1 cup) of chive blossoms and chopped stems (optional) to a pint mason jar.
Add 1 1/2 cups extra virgin olive oil to the jar.
Place lid on jar and place in a dark place for 2 weeks.
Strain the oil and discard the chive blossoms and stems. Store strained oil in an oil dispenser or other glass container.
Chive Blossom Vinegar
Cut blossoms and stems from the chive plants. Rinse well.
Add a bunch (about 1 cup) of chive blossoms and some chopped stems (optional) to a pint mason jar.
Add 1 1/2 cups white balsamic or champagne vinegar to the jar.
Place the lid on the jar and place it in a dark place for 2 weeks.
Strain the vinegar and discard the chive blossoms and stems. Store vinegar in a vinegar dispenser or other glass jar.
