Thanks to a busy schedule the last couple of weeks, I had left my chives to fend for themselves. Thankfully, their height
kept them from being choked out by runaway mint! Before I knew it, the chives were starting to create bulbous pods on the end of their stalks. Because I’ve never let chives go into bloom, I decided to wait and discover what would come next.
Well, after a week of “vacay,” I returned home to the most beautiful and unique flowers. If you’re not aware, chives are in the allium family. They produce very large round flowers that look almost surreal or created on some planet far, far from here.
So–needless to say, I am delighted to have a garden full! I’ve been reading a bit on chive flowers today so let me share a few tips and tricks with you:
- First of all, they are amazing in flower arrangements. As you can see, I’ve just thrown them in a pitcher with other herb flowers, lilies, and odds and ends I have around the farm.
- They have a great flavor–a little milder than a fresh onion, but it’s strong enough to leave my kitchen smelling like chives.
- They will develop seed heads.
- They are a great source of allicin which is a compound known for being effective in reducing bad cholesterol and improving good cholesterol.
- With the number of flavonoids they have, they can be considered as being anti-inflammatory.
- They are enriched with beta carotene which is good for eyes and skin.
Ideas I’m going to try in the kitchen:
- Soaking some of the chives in vinegar to create a fantastic salad dressing
- Blending in with some other fresh herbs and cream cheese to create a nice summer spread for veggies
- Sauteeing with olive oil and garlic then tossing in a few fresh summer garden veggies like summer squashes
- Creating a Greek-based rub for chicken with garlic, sea salt, pepper, basil, and oregano
- Chopping up a few and tossing into a salad with tomatoes, olives, cucumbers, and feta cheese
Yummm! Hmmm–wondering how many of those really need to be in the flower arrangement?