At this time of year the chive blossom is in abundance. The flowers of this perennial herb have an onion like flavor which is milder than the leaves. As well as being visually attractive when added to salads or other dishes they are fabulous when infused into a herbal vinegar.
Ingredients:
- 1 cup of fresh chive blossoms
- 1 cup of vinegar – champagne is best, or white wine vinegar
- A clean glass jar with a lid (no need to sterilise)
Method:
- Start by picking the flowers, not all will be open at once so I find it useful to pop a bunch into a vase in the kitchen which speeds up the process. Thoroughly wash and dry the flowers before you start and lightly crush the flowers to release the flavour.
2. Pop them loosely into the clean glass jar
3. Pour over the vinegar until all the flowers are covered – stir them down with a spoon
4. Tightly seal the jar, labeling it and place in a cool dry place for two weeks, shaking regularly
5. After then, decant and strain the vinegar into a clean glass bottle
6. Store in the fridge
7. Use as salad dressing, over potatoes or as a marinade
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