Michigan Food Finds


While patiently waiting to plant vegetables in my outdoor garden, the returning perennial herbs having kept me busy. Fresh thyme and chives have returned bountifully and can be found in many of the foods I prepare. Recently, the tops of the mild oniony fresh chive have a beautiful blossom. I have found a great use for these purple beauties that highlight the onion flavor along with the lovely color—chive blossom vinegar.

Chive Blossom Vinegar

2 to 2 ½ cups chive blossoms

1 clean pint jar with screw top lid

1 ½ cups white distilled vinegar, white wine vinegar or champagne vinegar

Parchment paper or wax paper

Decorative bottle to store flavored vinegar


Fresh chives and blossoms


Place chive blossoms in a bowl of water and stir gently to remove dirt. Remove blossoms with a slotted spoon and place in a colander to drain; shaking gently to remove excess water. Pack blossoms into a clean pint jar; set aside. Heat vinegar in a small saucepan until hot, but not boiling. Pour warm vinegar into pint jar filled with chive blossoms. Press blossoms down with a spoon to immerse in vinegar; cool slightly. Top jar with parchment paper and screw on metal top. Place in a cool, dark place for 2 weeks then strain vinegar into a decorative bottle. Store in a cool, dark place and use within 6 months.





Cooking Note: Use the chive blossom vinegar to make vinaigrette with additional chopped chives from your garden.                                                                                        —Pam Aughe, R.D.



Chive Blossom Vinegar

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