CHIVE TALKIN’

Posted: May 20, 2014 in Food, garden, pizza, Uncategorized
Tags: , , , , ,

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.

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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.

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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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Comments
  1. Debbie Spivey says:

    I did not know this…. now, where are my scissors?!?! Mine are budding too! Thanks for sharing!

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    • Alz355 says:

      If you snip often, they will continue to produce more buds. I use them year round.

      >

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      • Debbie Spivey says:

        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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      • Alz355 says:

        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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      • Debbie Spivey says:

        That is pretty cool. The pizza sounds great, also!

        Like

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