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Topic: What can I do with chive flowers?  (Read 2729 times)
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TheCraftyCat
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« on: May 13, 2009 03:45:18 PM »

My chives are in flower right now.  I'm trying to think of something to do with the flowers, and I'm drawing a blank (I thought of using them in a salad, but DH and I aren't big on salads).  I'd like to do something with them - they're edible and so pretty.  Any ideas?
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rossie
« Reply #1 on: May 14, 2009 03:10:32 AM »

Add to a stir fry or pasta dish.  They'd be a pretty addition to fried rice or an omlette.  If you don't mind waiting a few weeks for the finished product, you could also make a flavoured vinegar or oil.   
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oddmoongirl
« Reply #2 on: May 26, 2009 04:25:33 AM »

have taco night and include them in a fresh salsa!
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SharaLavallee
« Reply #3 on: June 01, 2009 02:14:26 PM »

Potato Salad! The pink flowers really stand out in the white salad.
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gumbowumbo
« Reply #4 on: June 22, 2009 12:34:16 PM »

I have heard a lot of people using chive flowers to make a compound butter.  You could always churn a bit (really quite easy with a hand blender) and add the blossoms.  I would even suggest making a cultured butter with chive flowers (both will have a pretty color/appearance).
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ralts
« Reply #5 on: June 24, 2009 10:50:01 PM »

I grew some garlic chives and put them in my homemade garlic butter. Great for spaghetti night garlic toast!
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lisalady161
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« Reply #6 on: June 29, 2009 01:48:38 PM »

I garnish dishes with mine...pastas and side that use chives.  You can also make chive oil or vinegar & float the blossoms in the finished jars...they make lovely gifts!

Chive Vinegar (keeps a year in the refrigerator:

1 cup chopped chives
1 1/2 cups vinegar of your choice (I use white)

In a quart mason jar, combine vinegar and chives, cover top with plastic wrap, then the lid and ring.  Store in fridge for two weeks, then strain and re-jar (this recipe works with most herbs and fruits).

Chive Oil (keeps a year in the freezer - 3-5 months in the fridge)
1 generous cup chopped chives
3/4 cup oil - the original recipe calls for Extra Virgin but I found that the oil taste tends to overpower the chive taste, so I now use light olive oil or corn oil

Put the chives in a blender with a removable top cap.  Start the blender on low, then add the oil in a thin stream through the cap opening.

Turn the speed up to medium-high and blend for 2-3 minutes, or until the sides of the blender start to become warm.

Turn off and pour the deep green mixture through a cheesecloth-lined strainer into a bowl and let drip for at least one hour.  For clearer oil, do not  jostle the strainer. You can also strain it again.

Put the oil in a freezer-proof container.

I hope this helps!

« Last Edit: June 29, 2009 03:18:46 PM by lisalady161 » THIS ROCKS   Logged

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