Every spring, chive blossoms burst into bloom in the herb garden, attracting pollinators and adding a splash of purple to the landscape. But these edible flowers can also be transformed into one of the prettiest homemade vinegars you’ll ever make.
Chive blossom vinegar develops a delicate onion flavor and a beautiful rosy color that looks elegant in salad dressings, marinades, and spring recipes. Easy to prepare in les than 30 minutes, I rely on this for a wonderful spring vinaigrette to spritz on some freshly picked salad greens.
What You’ll Need
- Fresh chive blossoms
- White wine vinegar or champagne vinegar
- Clean glass jar with lid
- Fine strainer or cheesecloth
How to Make It
- Harvest fresh chive blossoms from the garden.
Choose flowers that are fully open and freshly blooming. - Rinse gently and allow them to dry completely.
Excess moisture can cloud the vinegar. - Once dry, lightly crush the blossoms with a mortar and pestle to help release their flavor and color.
- Loosely fill a clean jar with the blossoms.
- Warm the vinegar slightly.
Do not boil — just warm enough to help release flavor. - Pour vinegar over the blossoms until fully covered.
- Seal and store in a cool, dark place for 1–2 weeks.
- Strain out the blossoms and pour the finished vinegar into a decorative bottle.
Within hours, the vinegar transforms into a beautiful pink-purple color.
How to Use Chive Blossom Vinegar
- Spring vinaigrettes
- Potato salad
- Cucumber salad
- Marinades
- Drizzled over roasted vegetables
- Mixed into compound butter
A Few Tips
- Champagne vinegar produces the prettiest color and mildest flavor.
- The blossoms are edible and can also be sprinkled fresh onto salads.
- Label bottles with the date and type of vinegar used.
- This makes a lovely homemade garden gift.
Chive Vinaigrette Recipe
A light spring vinaigrette made with homemade chive blossom vinegar is wonderful over tender lettuces, asparagus, radishes, pea shoots, or even drizzled on roasted salmon.
Spring Chive Blossom Vinaigrette
Ingredients
- ¼ cup chive blossom vinegar
- ½ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup)
- 1 small shallot, finely minced
- Salt and freshly ground black pepper to taste
- Optional: a few chopped fresh chives or edible flowers for garnish
Instructions
- In a small bowl or jar, whisk together the chive blossom vinegar, Dijon mustard, honey, and shallot.
- Slowly drizzle in the olive oil while whisking until emulsified.
- Season with salt and pepper.
- Let sit for 10–15 minutes so the shallot softens and the flavors blend.
