Well my friends—chive flower season is upon us! I came to this conclusion the way I learn about most seasonal foods—from the proliferation of these purple, puff ball-like, flowers in the chive patch of the garden. I love seeing these blossoms come through every year, not just because they’re a beautiful sight to behold, but also because they taste wickedly good. As someone who prefers savory foods to sweet ones (I can eviscerate a bag of salt and vinegar chips in an embarrassingly short amount of time), it’s great to have an edible flower that’s heavily on the savory side of the flavor profile. Chive blossoms taste like a concentration of green onion/chive/garlicky goodness, and are excellent sprinkled on top of pretty much any savory dish. But if you want to make them last for longer than the few weeks they’re in bloom, making chive flower salt is an easy and flavorful way to enjoy them throughout the months ahead.
All you need to do is mix some chive blossoms with salt, spread them out on a plate and let the mixture air dry for a few days, and then put it in a jar and enjoy the delicious savory flavor-infused chive blossom salt for as long as it lasts. You can also do this with garlic flowers or onion flowers, too, although those plants tend to flower in the summer, whereas chive blossoms are definitely a springtime treat. It is very important to make sure to dry out the chive blossom + salt mixture until the flowers are dried, though, to preserve the flavor most effectively. If you don’y try them out on a plate first, the chive flower salt will be wet in the jar and the flavor will change and it won’t preserve as well.
Also, apologies for the nearly two month lapse in posts! I was out of town for work at the end of April into May, and hosted one photography retreat in Cognac and then another one in London. I had some blog posts edited and partially drafted before I left with the intention to post while I was away, but I always underestimate how hectic life is when I’m on the road and I just didn’t have the time to sit and finish writing everything. And then when I got back home at the end of May, I had to get things ready for my Vertical Video Course release, and also get the documents finalized for our construction loan application. (I’ll be sharing more about homestead updates in another post soon, I promise!) So needless to day, it’s been a wild few months, but I deeply appreciate your patience and am so SO happy to be back here with a very seasonal and VERY delicious recipe for you.
But now that I’m returned and settled back into the way of things, I definitely have some more recipes up my sleeve (including the backlog that I was supposed to share while I was away but never did), so you can expect to see some more goodness coming your way soon. I’ve specifically got something with fig leaves that I’m really looking forward to posting next week (yes, they are edible (to an extent)—more on that later!) And if you’re looking for something else to use your chive blossoms for other than chive flower salt, this chive and chicken pasta in lemon sauce is a bright + zesty springtime favorite in our household. Enjoy my friends!
Chive Flower Salt
- 1 cup kosher salt
- 1/3 cup chive blossoms
In a medium bowl, stir together the salt and chive blossoms until evenly distributed.
Empty the mixture onto a large plate lined with a paper towel. Allow the mixture to dry out until the blossoms feel paper-y to the touch, about 4 days, stirring the mixture once a day to ensure that it dries evenly.
Once dried, empty the mixture into a jar and keep sealed. Will keep for up to 1 year stored in a cool, dry place.