Are you also one of those people who cut down their chives in time before they bloom? Surely this seems sensible, after all, the flower-bearing stalks are no longer usable as a condiment – much too hard and tasteless. Nevertheless, you should leave some flowers, because you can also eat them.
Chive blossoms for salad and sauces
The rumor that chive blossoms are poisonous persists in many places. But the opposite is true, because the mostly purple-colored flowers taste very distinctive – both pungent like chives and, thanks to the high nectar content, sweet and sweet – and round off in raw form both colorful salads and desserts wonderfully. Furthermore, the flowers can also be used for cooking (e.g. for Frankfurt Green Sauce) or replace the chive rolls on buttered bread or in cottage cheese. The flower-bearing stalks, however, you should actually no longer use, because these are not only hard, but also very bitter and therefore inedible.
Harvest chive flowers
It’s best to harvest chive blossoms very early in the morning, as this is when both the essential oil content is highest and the buzzing insect content is lowest. Because of the high nectar content, flowering chives are very popular with bees, beetles and the like. For this reason, you must shake the flower tubes vigorously before using them and inspect them for any bugs – the little animals like to hide inside the delicate flowers. Use only intact, healthy and clean blossoms, as they should not be washed.
Tips & Tricks
Just like the blossoms, you can also use the buds that are still tightly closed. These are pickled and used like capers – after all, real capers are nothing more than flower buds, but they come from the true caper shrub (Capparis spinosa), which is native to the Mediterranean region.