PreservingFermenting
Written By Kayla Lobermeier
Summer is right around the corner! Last spring we planted a little patch of chives, and just a handful of weeks ago they poked their little heads out of the ground and grew into this massive clump of delicious oniony chives. Within a few days, they began forming flower heads and I waited eagerly with anticipation to pick a handful of them to make some infusions. Chive blossoms need to be picked consistently if you would like to continue to enjoy fresh chives all growing season. Rather than compost these valuable little flowers, they can be made into some delicious infused vinegar and other edible recipes!
benefits of cooking with chive blossoms:
Chive blossoms have some nutritional benefits that make for a healthy addition to any recipe! Chives are high in Vitamins K, A, and C. They are wonderful for a little boost. They also contain choline, folate, sulfur, and other compounds that are beneficial to your body. This can help with cell production and memory retention.
how to harvest chives:
Chives are a perennial herb, hardy to zones 3 to 10. This means that they will come back every year, and they are quick to spread if you do not pinch back the flowers. To harvest chives, you will want to chop them off a couple of inches above the surface of the soil. They will continue to grow and provide delicious green flavor to your favorite dishes!
The flowers, however, should be harvested when they have fully opened. They will be bright purple and look fluffy and full. Simply pinch them back, or you can chop back the entire chive stalk. The stalk will be a bit thicker and tougher than the stalks without a blossom, so these can also be chopped and added to your infusions.
how to infuse chives in oil:
Infusing chives in oil is incredibly simple. The flowers need to be clean and dry. There should not be any additional moisture on the blossom, so if you feel the need to wash them, then make sure they are patted dry and left out on a wire or mesh cooling rack until they are no longer wet.
Simply fill a jar with an airtight lid with blossoms and then cover in your oil of choice. Olive oil is a great option as it is often used in savory cooking. The oil is then infused for about 2 to 4 weeks, strained, and used as normal with a flavor boost!
Cooking oil isn’t the only thing chives can be infused in! You can also infuse vinegar with chive blossoms or make chive blossom butter. Whichever preservation method you choose, you will have a delicious onion flavor added to your next meal. Enjoy!
xoxo Kayla
Chive Blossom Infused Olive Oil
Author: Kayla Lobermeier
Ingredients
- 1/2 cup fresh chive blossoms
- 16 oz olive oil
Instructions
- Prepare the chive blossoms by making sure they are clean and super dry. You may choose to wash your chives or simply shake them out. If you decide to wash the flowers, they need to be patted dry and left to dry on a wire cooling rack or mesh drying rack overnight until fully dried. Added moisture may lead to mold growing in the oil as it infuses.
- When the flowers are dry, place them in a pint jar with an airtight lid. Cover the flowers with the olive oil, completely submerging them.
- Put on the lid and store the jar in a cool, dry, and dark place such as a pantry cabinet for about 2 to 4 weeks to let the oil fully infuse. It can be wise to shake the jar every few days.
- Once the oil has infused to your liking, strain out the flowers. Store the oil in your pantry and use as needed in your cooking such as sauteing, frying, basting, etc. The oil should last as long as the expiration date on the original product bottle. Be sure to check for signs of any mold growth before using.
more posts you may enjoy!
Featured
Homemade Apple Cider Vinegar: Easy Fermentation Recipe
Chive Blossom Infused Olive Oil
Dandelion Blossom Infused Honey
How to Make Ball® White Kimchi
Video: How to Press Apple Cider
Fermented Easy Brined Cucumber Pickles with Ball® Canning
chivechiveschive blossomsblossomschive flowersinfusedinfusioninfused oilchive infused oilchive blossom oilchive blossom infused oilfermentingfood preservationpreservingpreservessummerinfusinginfusing oilrecipes
Kayla Lobermeier
Kayla Lobermeier is an author, blogger, recipe developer, photographer, homesteader, and co-owner of the brandUnder A Tin Roofwith her mother, Jill Haupt. She lives in rural Iowa with her husband, children, and parents on their multi-generational family farm.Under A Tin Roofis a small flower farm and online lifestyle company focused on sharing the joy of seasonal, slow living with others who enjoy gardening, preserving, and cooking with wholesome ingredients. Kayla has been sharing her family’s journey into a simpler and sustainable lifestyle for almost a decade,andshehas been featured in publications such asWillow and Sage Magazine, Where Women Cook, Heirloom Gardener, Folk Magazine, In Her Garden, Beekman 1802 Almanac,andGardenista.She has taught cooking and gardening lessons through Kirkwood Community College andhashosted farm-to-table suppers at her family farm. You can usually find her sipping on a hot cup of coffee, reading up on the domestic lives of the Victorians, and snuggling with barn cats. Visit Kayla atwww.underatinroof.comor on Instagram and YouTube @underatinroof.
