A few weeks ago I wrote a post about foraging and mentioned that for the first time I had used chive flowers. I’ve grown chives for years so I’m not sure why I haven’t used the flowers before. I am in fact guilty of not remembering to use the chives very much either. As well as the chives I am currently growing oregano, thyme and sorrel, I forget to use them all! Getting around to remembering and using my herbs is something I’m trying to be better at. Around the same time as the foraging post I saw this post about making chive blossom vinegar by Marisa on her blog Food in Jars. With my chive flowers in bloom at the time I made it immediately and its been brewing in the cupboard since. There may still be enough chive flowers left for you to have a try, it’s really quick and easy. I will be using the vinegar I made on summer salads.
Coincidentally this project is perfect for the Urban farming challenge I’ve been taking part in this year, the challenge for June is all about botanicals, a new subject for me, I did mean to be more adventurous with the botanical theme and try to make my own lotion or balm, watch this space!
When making the Chive Blossom Vinegar as Marisa says it’s so easy you don’t need a recipe. Not knowing how I would like it I only made a small jar, using white wine vinegar. The result is surprisingly pretty, the purple hue from the blossoms colour the vinegar a lovely shade of pink and leave a surprisingly strong onion flavour, for those in the UK the taste is reminiscent of pickled onion vinegar although milder than that. Heres what I did.
Chive Blossom Vinegar (inspired from Food in Jars)
- I half filled a 1 lb jam jar with freshly picked blossoms.
- Rinse the blossoms and dry, in a salad spinner if you have one.
- Put the blossoms back in the jar and fill with vinegar, I used white wine vinegar.
- Seal jar and store in a dark place for up to 2 weeks, after this time strain the vinegar and store in your chosen jar/bottle.
The finished vinegar, isn’t it pretty?