Chive Blossoms: Hint of Color in the Green Monster


The Allandale CSA share these past two weeks has been a plethora of green.  Beautiful, yes. But, I open the fridge and my beautifully washed and organized box contents roar at me like a green monster.  “COOK ME!” they cry, and I want to close the door and order a pizza.  However, I have vowed that my CSA will not become a false goal and failed attempt like my New Year’s Resolutions (let’s face it-from every year) and my overpriced gym membership.  And, more so, I don’t want that to happen to you!  So I reach for the pop of color amongst the green spring’s harvest.

The Chive Blossoms, are a great example of an item in your share that you should immediately think of cooking with, but also preserving it for a later use this season.  Each week you will get herbs that you won’t be able to use all of (there is only so much you can do with dill), therefore you need to make a plan to transform those herbs into a longer lasting product i.e. pesto, a dressing, a vinegar, infused alcohol etc.

This season I plan (to get The Lady) to make a ton of infused vinegars and olive oils, with the plan (read: hope) that they can be incorporated into dressings and drizzled over meals for rest of the year.  Pantry space will be another story…

This chive vinegar was so simple to make, that I didn’t even need the help of The Lady.  I took all the blossoms off the chives (about 1/2 cup), put them into a glass jar and poured warm vinegar (about 1.5 cups) over them.  I placed parchment paper over the top, screwed on the lid, and am currently letting it sit in my cabinet and transform.  I’ll keep you posted on how it turns out.


  • 1.5 cups of any type of white vinegar
  • 2.5 cups washed chive blossom


  • Heat the vinegar in a small saucepan over low heat until just warm. Don’t boil it.
  • Put your chive blossoms in your jar and pour warm vinegar on top.
  • Let the vinegar cool, then place a square of parchment paper over the opening of the jar and screw on the top. You want to make sure the vinegar doesn’t touch the metal lid, because it will erode and ruin your vinegar.
  • Place the container in a dark, cool spot for at least two weeks.  It becomes a really beautiful blush color. Let your vinegar steep until you like the flavor and strain it.  Throw away the blossoms and enjoy!

I’m looking forward to trying a dill vinegar to put in my pasta and potato salads for this summer!  How did you use the chive blossoms?