WineLovers Discussion Group

Seems I have an abundance of these right now in the garden. The purple flower breaks up easily into individual florets that have a fairly intense spicy chive flavor, especially when raw. So far I have used the chive blossom as a garnish on salad, which adds a nice color in addition to the flavor, in a spinach and cheese omelette, and tonight as a last second garnish to asparagus risotto which was very tasty. They work well also thrown into stir fry dishes for about the last minute of cooking, they lose a bit of color but aren't quite as intense when eaten raw.

Any other ideas for the chive blossom?

They are great with new potatoes or added to steamed asparagus. Regards, Bob

At the bud stage, the stalks are excellent sauteed. My favorite prep is to combine them with a similarly sized chinese noodle and toss them with soy sauce, garlic and sesame oil. Makes a great vegetarian main dish or side dish for grilled shrimp.

Nice one!
I've allowed one of my chive pots to go to flower, so might try this out (or just let it seed and harvest for more seedstock, or both)
thanks
Ian