Summer is here. She snuck in overnight; hidden until today by rain, wind and booming thunderstorms. The sun is shining and my gardens are teaming with mint, basil and chives; all ready to be muddled, minced and whisked into mojitos, salads, dressings and omelettes. My potted chives are back with a vengeance this year. They are full of blooms and for about a month now I have been snipping off stalks to add to my salads and eggs.
Fun chive facts:
- Did you know the entire plant including the bulb and flowers are edible?
- They generally grow back every year and are so hard to kill many refer to them as the “gate-way herb” for helping people find their green thumb!?
- Don’t have a garden? Stick some in a pot and they will be just as happy on your balcony or in a sunny window!
- Chives like full sun, they enjoy being well watered and the more you cut them back, the more they continue to grow.
- They have a light onion flavour that adds a fabulous summery taste to anything from potato salads to homemade salad dressings.
Last week I was touring around Instagram (as I do) and was too busy admiring a pretty flower filled mason jar to realize that it was full of chive blossoms. Honey and Butter, a local company known for their beautiful cakes, inspired jellies (like lilac and champagne!), cookies and curd had filled a jar with white wine vinegar and chive blossoms to make an infused vinegar. It was brilliant and beautiful.
Taking a page out of their book, I filled up jars with my myriad of blossoms (which I de-bugged and rinsed thoroughly), a sprig or two of thyme and I promptly drowned it all in white wine vinegar. My plan is to let the jars infuse for a week or so (it gets more purple with each passing day!) and then strain them with a cheese cloth. I figure the final product will elevate my salad dressings, roasted veggies and anything that vinegar generally tastes good on! Small jars would make beautiful and thoughtful gifts for friends and the hosts of summer BBQ’s.
Happy infusing all!
Ps. I am officially finished of the first year of grad school and work is providing a little extra downtime- expect more posts!