...make me happy. They are beautiful, flavorful and easy to grow. They are so pretty and delicate when you snip them into individual blooms. The sight of them always brings a smile to my lips. Chive blossoms have an intense onion flavor, they actually taste as good as they look. This year we are going to play around with dehydrating the flowers
because we can never seem to use them all up. I'm thinking that dried
chive blossoms might add an interesting dimension to roasted nuts and
seeds. Or we could fold them into a coarse dried chili paste from our favorite pickle shop to sprinkle on salads and cooked proteins. They also might be fun to fry and grind with sea salt and roasted sesame seeds, an amped up version of gomasio. The possibilities are endless.
Years Past
May 23, 2005
