I have been noticing that my chive plant has had little purple flowers/blossoms on it the last couple weeks, and I was admiring how pretty they look. They are a gorgeous pale purple/pink color and each flower head is made up of lots of little flowers. So pretty!
Well I recently found out that these flowers are edible! They have a mild onion/chive-like taste which is quite pleasant. A quick Google search revealed a variety of edible uses for chive flowers, including sprinkling the flowers in salads, chive flower omlettes, chive blossom butter, and chive blossom vinegar! How cool is that?!
Chives bloom anywhere from April to June, depending on where you live. So if you have a chive plant in your garden, look out for its pretty blossoms, and try incorporating them into a dish for added flavor and visual appeal.
Potato and Egg Scramble with Chive Flowers
Ingredients for one:
2 eggs (from pastured hens)
Sea salt and pepper (to taste)
1 tablespoon oil (butter/lard/ghee/coconut oil)
1/2 cup (approx.) cooked potato, diced
1/4 cup cooked peas (optional)
1-2 chive flowers (rinse lightly and separate the individual petals from the flower)
2-3 chives, chopped
1. Crack eggs into a bowl, add sea salt and pepper to taste. Whisk lightly with a fork.
2. Heat oil in a pan on medium heat. Add peas and potato. Cook for a couple minutes to warm through and lightly brown the potato. Remove from the pan and set aside.
3. Add a little more oil if necessary, and pour in the egg mixture. Use a fork or spatula to scramble the eggs as they cook.
4. When the eggs are almost done (but still a little wet), add the potato and peas back in. Gently mix the potato and peas in with the eggs and cook for a minute or two.
5. Serve sprinkled with chopped chives and chive flower petals.