Monday, May 3, 2021

It's almost CHIVE time.....

When Chives flower in the spring, the first batch should be cut down because they are very woody - BUT - save the flowers!

This pretty, light purple, edible flower has a light onion flavor. Chive blossoms can be tossed in a salad or, more commonly, used to garnish a dish.

But I prefer to make a vinegar with them:

I strain the vinegar and pour it into pretty jars - perfect for little gifts or to make a dressing:

Here's a simple recipe for a delicious dressing for salads:

        • ½ cup extra-virgin olive oil
        • 3 tablespoons chive vinegar 
        • 1 tablespoon Dijon mustard
        • 1 tablespoon maple syrup or honey
        • 2 medium cloves garlic, pressed or minced
        • ¼ teaspoon fine sea salt, to taste
        • Freshly ground black pepper, to taste
As you know, I am not much of a gardener, but chives need no care at all and I use them all summer long!

Patti @ Pandoras Box
Patti @ Pandoras Box

I live in central NY and I am a retired family and consumer science teacher. I enjoy all types of crafting, decorating and cooking


  1. I didn't know you could do that with the flowers...I wonder if this would work with my green onions?

  2. I have never cut my chives back. So you are saying when chives flower for the first time I should cut the whole plant back?(save the flowers)

    1. I suggest it and the new batch will be tastier and more tender! The plany grows so quickly!

  3. How wonderful to have fresh chives, and the flowers sound wonderful! I would love some fresh chive vinegar, what a lovely gift!

  4. What a good idea, Patti. Thank you!