This is the time of year when the chives in my herb garden are busting out with blossoms. Before they pop, I head out every few days and snip the larger blossoms off the chive plants and wrap bunches of them in Ziploc bags and freeze them.
I use those blossoms over the course of the next year on my signature marinated beef and chive blossom pizza. I just take a packet of chive blossoms out of the freezer, and sauté them for just a bit in olive oil and salt and pepper, then place them on the pizza before baking.
The chive blossoms not only add great flavor, but they look cool on the plate, too. Great as a side for almost any meat dish.
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I did not know this…. now, where are my scissors?!?! Mine are budding too! Thanks for sharing!
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If you snip often, they will continue to produce more buds. I use them year round.
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I hope you don’t mind, I added a link to your blog about this: http://wp.me/p38BQP-1HA I figured a lot of people do not know about chive blossoms and thought it would be a good Kitchen Tip Tuesday post. Thanks for the enlightenment.
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That’s great! I don’t know how the blossom snipping started. I think I simply needed some chives, went to the garden, saw the blossoms, and thought: “I wonder what these would taste like if I fried them in a little olive oil?” They were so good, I started snipping them and freezing them to use year ’round. It’s a staple on our homemade pizza! I have four large chive plants, so I get enough blossoms in that short span of 2 or 3 weeks to last the entire year!
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That is pretty cool. The pizza sounds great, also!
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