How to Use Chive Blossoms This Spring (14 ways)
If you’ve ever grown chives in your garden, you’ve likely seen the beautiful chive blossoms that open into purple-pink flowers in late spring and early summer. These edible flowers offer a mild onion flavor and several ways to elevate your favorite recipes. Let’s explore how to use chive blossoms and put that garden to good use!
What Are Chive Blossoms?
Chive blossoms are the flower heads of Allium schoenoprasum, also known as regular chive. These perennial herbs are great companion plants, adding beauty and function to your garden. As one of the first fresh herbs to pop up in early spring, they’re a beautiful reminder that summer is on its way.
When in full bloom, the purple flowers (sometimes tinged pink) sit atop hollow chive stems. They’ve got a subtle flavor, making them a great way to add taste to any savory dish.
How to Harvest Chive Blossoms
To harvest, snip the flower head once the blossoms open. Gently rinse and pat dry with a paper towel. Store in a plastic bag in the fridge if not using right away, but avoid direct sunlight, which can wilt them quickly. They’re best enjoyed at room temperature for full flavor. You can also harvest the green stalk part, chop it up, and use it in salads, soups, or anything that you want to add onion flavor to.
My Favorite Ways to Use Chive Blossoms
1. Chive Blossom Vinegar
Making chive blossom vinegar is an easy way to preserve these blooms.
- Pack a small jar with beautiful chive blossoms.
- Cover with white wine vinegar, champagne vinegar, or rice vinegar
- Add a pinch of kosher salt
- Let steep in a cool, dark place for 1–2 weeks.
The result is a floral-infused vinegar with a gorgeous pink hue perfect for homemade salad dressing, potato salads, or drizzling over green salads.
2. Chive Blossom Butter (Compound Butter)
Soften a stick of butter and fold in:
- Finely chopped chive blossoms
- Minced garlic chives
- A bit of kosher salt
This compound butter is amazing on pasta dishes, roasted veggies, or slathered on sourdough bread. It’s one of our favorite ways to enjoy fresh herbs.
3. Chive Blossoms in Salad Dressings
Add finely chopped chive blossoms or a spoonful of chive flower vinegar to your favorite salad dressings. Their hint of onion flavor complements the olive oil and acid beautifully.
4. Herb Salt with Chive Blossoms
Dry chive blossoms and mix them with kosher salt and other dried herbs (like thyme or rosemary). Store in a jar and sprinkle over roasted vegetables, eggs, or grilled meats for a punch of flavor and color.
5. Chive Blossom Tempura
Dip individual flower heads in a light tempura batter and fry until crispy. They make a stunning and delicious appetizer or garnish.
6. Chive Blossom Ice Cubes
Freeze whole chive blossoms in ice cube trays with water. These are beautiful in cocktails, sparkling water, or even savory drinks like a Bloody Mary.
7. Infused Oil (Short-Term Use)
Add fresh chive blossoms to olive oil for a quick infusion. Let it sit at room temperature for a few hours, then strain. Use immediately as it’s not shelf-stable, but it’s great for dipping bread or drizzling over roasted potatoes or grilled veggies.
8. Egg Dishes
Add chive blossoms to omelets, quiches, or deviled eggs. They’re perfect in egg salad for a little spice and beautiful color.
9. Pickled Chive Blossoms
Quick-pickle the blossoms in vinegar with a bit of sugar, salt, and peppercorns. They make a tangy, slightly oniony addition to sandwiches or charcuterie boards.
10. Garnish
Sprinkle petals over chilled soups, such as vichyssoise or gazpacho, or even a warm potato-leek soup, for a polished look.
Sprinkle over eggs or frittatas for color and flavor.
Garnish pasta dishes or savory dishes just before serving.
11. Chive Blossom Cream Cheese
Stir finely chopped chive blossoms into softened cream cheese (or goat cheese) for a delicious spread for bagels or crackers.
12. Buttermilk Dressing with Chive Blossoms
Use them like chopped herbs in a creamy dressing with buttermilk, sour cream, garlic, and fresh lemon juice, perfect for summer salads.
13. Flavored Vinegar Blends
Blend chive blossoms with other fresh herbs, such as tarragon, dill, or basil, in vinegar to create a more complex infused vinegar.
14. Quick Dips
Stir them into sour cream or cream cheese for a quick dip.
Why Grow Chives?
Chives are among our favorite herbs for good reason: they’re low-maintenance, organic chives are easy to grow, and they come back year after year. Their beautiful chive flowers not only attract pollinators but also offer kitchen inspiration each season.
Whether you’re using the chive stems in cooking or harvesting the blossoms for vinegar, butter, or garnish, they’re a gift that keeps on giving.
Incorporating chive blossoms into your cooking is a simple way to connect with the seasons, appreciate the little things, and savor the flavor of fresh herbs from your backyard. Next time you see your chive plant in bloom, you’ll know exactly how to use chive blossoms and maybe even discover a new favorite way to enjoy this versatile edible flower. If you do, let me know in the comments!
