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!