CHIVE BLOSSOM OIL & Vinegar
good chives only
The chive plant (Allium schoenoprasum) is a small tubular green plant that is related to the garlic and onion family. They produce beautiful small purple edible flowers that taste like biting into an onion! They bloom in late spring (end of June) and are ready to eat when they have just bloomed.
Chives are high in folate, choline, potassium, vitamin K, vitamin C and many antioxidants.
Chives have mostly been used for garnishes in the past but you can use them in so many ways.
They can be pickled, made into chive oil or butter, added to frittatas, salads, scones, dips, vinaigrettes and so much more.
I do suggest plucking the petals from the stem and sprinkling them on your food if eaten raw as they pack a powerful pungent punch if eaten in one bite.
INGREDIENTS
Chive Oil
3/4 cup chive flower tops
1 cup organic olive oil
Chive Vinegar
3/4 cup chive flower tops
1 cup apple cider vinegar
METHOD:
Soak the chive flower heads in water to rid them of any bugs or dirt
Dry them off with a paper towel and let sit out until completely dry for about 1-2 hours
Add the chive flowers to a mason jar
Pour the olive oil or the vinegar overtop of the flowers until they are completely submerged
Cover the with a lid to seal
Place the jar in a cool dark cupboard and let sit for 2 weeks
How to use your chive oil:
You can use your chive oil or vinegar the same way you would use regular oil or vinegar in any savoury dish!
You can drizzle the olive oil on pizza dough, over a fresh salad or steamed vegetables.
The vinegar can be made into vinaigrette with added herbs, oil and mustard.
**Contraindications**
Some people with allergies or intolerances to allium vegetables may also want to avoid chives. Please speak with your healthcare practitioner if you are allergic or sensitive to the garlic or onion family.
Certain people may find that eating a lot of chives can cause an upset stomach mostly when eaten raw. Discontinue if this happens and speak to your healthcare practitioner.