Chive flowers, those pretty purple poufs, are high up on my list of edible-flower-favorites. I like tossing them into salads for a burst of color or as a special grilled cheese insert, but it wasn’t until last year that a neighbor tipped me off to their merits as an infusing agent. The results? Beautiful and delicious!
All this incredibly straightforward recipe calls for is a few Chive flowers, white vinegar and a mason jar!
Simply place the flowers and vinegar in the jar, screw on the lid and stick it in the fridge. In a few weeks you’ll see the liquid turn a pinky purple, taking on the tone of the blooms. When that has happened go ahead and use the infused vinegar for salads, marinades, just about anything but washing the windows! The vinegar will have a slight hint of Chive, and the longer you leave it, the stronger the flavor becomes.
(Image: MaryAnne Petrella)