In the spring we, had a slight problem with overgrown chives.
The rest of the garden had just been planted and they were spilling everywhere. The purple flowers were pretty and I thought about bringing some inside as cut flowers….but the distinct onion scent wasn’t what I was going for. So what to do with all of them because they obviously needed to be harvested and there was no way we were going to way that many baked potatoes?? Hmmmmm…
After some googling I learned that you can make Chive Flower Vinegar. Different sites had slightly different procedures so I sort of mixed it all together and came up with this,
First, I harvested all the pretty flowers. That basket was totally full.
Then I washed them thoroughly and put them through the salad spinner to get all the excess water off.
Next, I put them in some glass containers with lids and then added boiling white vinegar over them.
They sat in a sunny window for a week. It was the perfect kitchen table centerpiece.
Then I strained out the flowers that were looking a little less purple.
And was left with pretty pink vinegar with an onion scent.
I bottled it in pretty jars and put it in the dark kitchen cabinet for another week
So what does it taste like? On a mixed green salad there is a slight hint of onion. I think next time I will leave more of the stems on and possibly refresh the flowers with new ones to increase the flavor. But i love the color and it could make a great gift or look fun on a table next to a salad when you are entertaining. And best of all it is quick, easy, and uses parts of plants that were going to be composted.