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Chive Flower and Herb Vinegar

While flowering lettuce may be a sign that your lettuce is nearing the end of its life cycle, flowering chives are a delicious garden treat in their own right!

Chive flowers are the tasty purple flowers that bloom on your chive plant around the end of May. They have a light onion-y flavor and are beautiful and delicious sprinkled over a salad or omelette. They also make a stunning and flavorful vinegar!

Herb vinegars in general are a great way to use herbs from your garden. Try infusing vinegar with basil or tarragon for an anise-y kick,  lemon balm or lemon verbena for a light citrus flavor, or rosemary, dill, sage, thyme, or any combination of herbs for your own custom blend.


Chive Flower Vinegar
This is less a recipe and more a process. Experiment with mixing herbs, different vinegars, whatever flavors inspire you.

A handful of chive flowers or other herbs (about 1/2 cup)
1 cup or more vinegar (white wine vinegar is good, but champagne vinegar or rice wine vinegar are also delicious)

Rinse chive flowers gently and add them to a large, clean jar. Crush the flowers slightly with a wooden spoon just until they start to smell chive-y. Top off with vinegar (don’t worry if the flowers float). Place a lid (preferably plastic, or cover the jar with plastic wrap before using a metal lid) on the jar and place in a cool, dark place for about 2 weeks.

After 2 weeks, strain vinegar through cheesecloth or a fine mesh sieve into a measuring cup. Discard the flowers and pour the vinegar into clean jars and store in the cupboard. Use within 1 year for best flavor.