I think I’m late to this party!
This party that talk about how to make pretty things with edible flowers.
And the reason I’m late to the party isn’t because I haven’t talked about this before (as a matter of fact, I wrote this blog post about making chive flower vinegar a few weeks back).
I’m late to the party because I’m pretty sure that, in mid July, all of the chive flowers have ‘expired’.
But, I’m hoping that you will file this away in your minds so that you will remember to harvest your flowers next year in the early summer (and, if you haven’t planted chives yet, I’m sure you can get a great deal on a plant!!)
Like I mentioned before, chive flowers, when they are in full bloom, can be sprinkled on top of salads and even tossed on top of a ‘hot-out-of-the-oven’ pizza! But, what about after they’ve dried?
Well, just kept in a jar on your counter top, they make a pretty visual!
But if you completely dry them, pulverize them in a food processor…
…and then add some sea salt…
…you will have a beautiful, purple-hued spice blend that is not only pretty, but can be used in so many ways. Tossed on your salad or sprinkled over your chicken before it goes into the oven, it imparts a mellow onion flavour that is just lovely.
But, the best part is how lovely it would be to package it up nicely and use as part of a hostess gift. These small packets below were attached to bottles of my dad’s olive oil and given as gifts. When you have some good quality oil, you can use it for dipping your bread into…but seasoning the oil with a light sprinkle of this mix would bring it totally over the top!!
This chive flower salt, a all purpose spice blend with just enough salt and mild undertones of onion, are the perfect addition to any kitchen!!
Chive Flower Salt
Just what you need to sprinkle on top of good quality olive oil for dipping your bread!!
- 2 cups chive flowers, harvested and dried (firmly packed)
- 1 kg (box) sea salt
Make sure your chive flowers have dried completely (any sign of moisture will introduce mould); place them in the bowl of a food processor and pulse to chop (you'll notice the flower petals don't really get small at this point).
Add the salt and slowly pulverise again (not so much that the salt gets really fine but just enough to use the grit from the salt to make the flower petals smaller.
pack in an air-tight container and keep in a cool, dry place indefinitely (6 month to a year)