WOW! What an abundance of colors as wild and cultivated plants show off their intense flowers! With all that nature is offering us right now, in addition to a feast for the eyes, have you considered making a feast for your taste buds? Never tried this before? Chive blossoms can be an easy place to start. Not growing your own? Have no fear: friends, neighbors and farm markets are good places to find them, usually through May and June here in the northwest corner of New Jersey.
If you are new to making herbal remedies and kitchen medicine, creating chive blossom vinegar is a wonderful way to dip your toe into this fascinating world. And you don't need any exotic equipment. You'll enjoy this vinegar all summer on salads and grilled veggies, and it is a unique gift to bring to that summer BBQ as a hostess gift.
Chive Blossom Vinegar Recipe:
(1-1/2) Cups Chive blossoms (approximately 20-25)
(1-1/2) Cups organic vinegar (rice wine, champagne, or white wine)
(1) 1-pint (16 oz) mason jar or other with tight fitting lid, washed and sterilized.
Directions:
- Rinse the chive blossoms in cold water by submerging and swishing them around. This will help remove and dislodge any remaining soil and bugs. Rinse them several times, then pat dry with paper towels or even use a salad spinner to remove excess water.
- Clip off the chive blossoms right under the flowerhead at the top of the stem.
- Using the Wise Woman simpler's method, we're going to fill the jar twice.
- Fill the jar by placing all the chive blossoms into the jar, packing slightly.
- Warm the vinegar slightly, but not to boiling for about 2 - 4 minutes on the stovetop. Fill the jar a second time by pouring the heated vinegar over the chive blossoms right up to the top, wipe the rim of the jar and fit the lid tightly. It's ok if a little seeps out because you don't want any air in the jar.
- Store in the refrigerator for 1-2 weeks or until the flavor intensity is to your taste.
- Strain through a fine mesh strainer, cheesecloth or coffee filter to remove any remaining sediment, and store in a cool, dry place. Herbal vinegars can last for 6 - 10 months.
Return the used blossoms back to the earth in gratitude to Nature for her endless bounty!
Use your new flavored vinegar in your favorite vinaigrette recipe with flavored mustard, olive oil and fresh herbs, or in a marinade for grilled vegetables! The possibilities are endless.
If you try this recipe, please comment below and let us know how you used it!
Green Blessings,
