Inventory, 50 ct : 0
This item was last sold on : 07/26/22
Chive blossoms are small in size, measuring approximately one centimeter in diameter. The small flowers have a bright lavender hue and are comprised of six elongated and slightly pointed petals arranged in a star shape. Chive blossoms bloom in clusters of 30 to 50, creating a round formation known as a pom-pom. Each pom-pom blooms at the tip of a deep green, hollow, and succulent stem known as a scape. Chive blossoms have a rich onion-garlic aroma and sweet, garlicky flavor with mild, earthy undertones.
Chive blossoms are available for a short season at the end of spring and early summer.
Chive blossoms appear at the end of long, hollow scapes that extend from the grass-like herb Allium schoenoprasum. Chives are a member of the onion family and are closely related to garlic, onions, shallots, and leeks. The plants grow in long and wispy clusters in a variety of cold and temperate climates and are perennial plants, meaning they will flower and seed in the spring and summer, die back during the winter, and then return each spring. Chives, also known as common chives, appear deep green and hollow, thinning to a point with light purple blossoms. They have been a popular cooking herb for centuries and are a common home garden plant as they are easy to grow and harvest. Along with common chives, there are also garlic chives. These chives have flat leaves and white blossoms and are more commonly used in Asian cuisine. Chive blossoms are a popular springtime ingredient used in various culinary applications.
Chive blossoms are an excellent source of vitamin K for building healthy bones and blood clotting. The flowers also contain vitamin A to support cell growth and vision and vitamin C to support the immune system. Chive blossoms also contain various minerals, including calcium and potassium, as well as antioxidants and flavonoids. Chives have been used for millennia in Traditional Chinese Medicine to treat ailments of the liver, stomach, and kidneys. The herbs were also historically used to treat sunburns and skin irritation in European medicine.
Chive blossoms have a delicate onion-garlic taste that works well in various savory culinary applications. The clustered blooms can be displayed in their full pompom form as a beautiful garnish on cheese and charcuterie boards, platters, or large family-style dishes. The tiny florets can also be separated and sprinkled over fresh green salads and potato and grain dishes like mashed and scalloped potatoes, rice, farro, and couscous. The blossoms can be floated atop warm or chilled salads, folded into pasta dishes, or spread across poultry, pork, or lamb dishes. Incorporate the flowers into butter, Greek yogurt, or soft cheeses to make an attractive spread for bread and crackers. The flowers can be added to the dough of savory bread, such as focaccia, tortillas, and parathas, or they can top frittatas, quiche, and scallops. The delicate blooms can be pressed into cheeses, rolled into spring rolls, frozen in ice cubes for cocktails, or used on pizzas and flatbreads. Chive blossoms shine when infused with different oils and vinegars. They pair well with various fruits, including peaches, pears, grapes, sauces utlizing vinegar and lemon juice, and fresh leafy greens and vegetables like cucumber, tomatoes, carrots, onions, and peppers. Chives blossoms have the best flavor right after they open and should be kept attached to the chive scape until they’re ready to be used. The flowers can be stored in an airtight container in the refrigerator for up to three days.
In Traditional Chinese Medicine, food and medicine go hand in hand. Traditional Chinese Medicine, also known as TCM, has been practiced for thousands of years and uses the concept of a balanced Qi, or life force, to treat ailments. Qi is composed of two opposing and complementary forces known as yin and yang, and practitioners use different foods and herbs to balance these forces within the body. Chives have been used in China for over three millennia as a yang food because of their warm and pungent taste. The herb is used to treat the liver, kidneys, and stomach, as well as male fertility. The herbs are very popular in Chinese cuisine, where recipes are built with the five elements and Qi in mind. Chives are also quite popular in Chinese home gardens, where they can be easily harvested and used quickly, maximizing the herbs' beneficial effects. Chive blossoms can elevate the look and flavor of traditional Chinese dishes, adding a punch of flavor and color, as well as the yang benefits of the warm and earthy blossom.
Chives are native to the Balkan Peninsula, an area in Europe that includes Romania, Greece, Bulgaria, and Croatia. The herbs were used medicinally in Ancient Greece and Rome and were spread along trade routes throughout Europe and Asia. The herbs have also been used in China since 3,000 BCE for medicinal and culinary purposes. Chives have been cultivated throughout Europe since the Middle Ages and were likely brought to North and South America by European colonists, where they quickly naturalized in the temperate climates of the region. Chives can now be found growing across the world’s cool and temperate regions. Chive blossoms are a specialty item that is not often found in the grocery store, but they can be found at higher end stores and farmers' markets during the season or harvested from home gardens.
Recipes that include Chive Blossoms. One is easiest, three is harder.
|Cook Sister||Potato Salad with Chive Flowers|
|Savory Simple||Asparagus Soup with Creme Fraiche and Chive Blossoms|