I have more than enough chives in my garden so letting the seeds ripen really isn’t necessary. I hate to see anything I grow go to waste, but what to do with all the pretty purple blossoms? Raw chive flowers taste similar to the green stems, they make a cute addition or substitution to uncooked recipes that call for chives or green onions, and a lovely raw garnish for salads soups baked potatoes etc. I whipped up fresh salsa with chive flowers the flavors were really good and it looked so right out of the garden and summery. My other immediate thought was “onion rings” and sure enough Beer battered chive flowers are a winner for a fun appetizer, interesting texture, reminiscent of onion rings, but seriously what doesn’t taste delicious battered and deep fried? I had high hopes for sautéing and oven roasting, I was expecting the blossoms to sweeten up like caramelized onions but they don’t have the sugary quality of onions, and lost their chive pep as well, just turned totally bitter and inedible. I am sure there is some food science that would explain why but I don’t know what that is, for now I am just happy to share a couple yummy recipes that did turn out.
Fresh Salsa with Chive Blossoms:
5 fresh purple chive flowers, snip the stem end off so the blossoms separate, 1 green onion thinly sliced, 2 medium tomatoes deseeded and chopped into small bits. Add to taste; fresh lime juice, fresh jalapeño pepper and Cilantro minced, sea salt, freshly ground black pepper. Serve this up with tortilla chips or whatever you normally like to eat with fresh salsa!
Beer Battered Chive Blossoms with Yogurt Mint Dipping Sauce:
20 chive flowers whole, Batter; ¼ cup Flour, 2 Table spoons tapioca starch, 1 Tea spoon Sugar, About 1/3 cup of your favorite beer. Mix dry ingredients together, then mix in the 1/3 cup beer, the mixture should be frothy and gloopy about the thickness of cake batter add a little more beer if it’s too thick. Add the chive flowers to coast in batter. Deep fry in clean veggie oil just until they start to turn golden, toss with sea salt while they are still hot. Garnish with a sprinkle of fresh chive stems.
Yogurt mint dipping sauce:
1/3 cup plain unsweetened yogurt, 6 mint leaves minced, 1 teaspoon fresh lemon juice. Stir together and dip away.