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Using chive blossoms

I got a huge bunch of these in my CSA. I used a few to garnish a pasta dish, but as garnish alone, I'll never make it through them. Any other suggestions? Vegetarian/pescetarian only, please.

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  1. I use them, well actually my mom does, as filling for vegetarian dumplings or chive pockets.

    Also good in scrambled eggs, omelets and egg or tuna salad.

    1 Reply
    1. re: ipsedixit

      Second the suggestion for eggs. I think they work well in a "quiet" preparation like the Daniel Patterson egg I saw on Mind of a Chef last year. Basically just beat an egg, make a whirlpool of boiling water, drop in the egg and wait 10 seconds, then drain and serve.

    2. Just chop them up and use instead of scallions or shallots in cooking, salads, etc.

      1. -Add to a stir fry for the last minute
        - chop and add to sandwiches
        - chop finely and add to hummus or bean dip
        - add to cornbread or savory pancakes
        - mix into cream cheese or goat cheese

        1. chop and use in the same way you'd chive greens

          1. Float them on top of soup or broth

            1 Reply
            1. re: critter101

              I've been picking then drying chive blooms then putting them in the freezer door for years.
              Get them when they are in perfect condition. They dry easily in the oven at the lowest temp.
              Pick them when the temp is the hottest in the day.
              They add a delicious chive note to many dishes that you'd add onions to. I just pluck a few petals off a blossom at a time.

            2. My chives went hog wild with the blossoms this year, so I cut them off and made a beautiful bouquet--looked lovely in the vase and lasted all week. The chives are rebounding nicely. So, you can think "decoration" as well as "edible".

              1. Compound butter. I've done it, formed butter coins, then froze 'em for use, as needed.

                Did the same with blossoms & cream cheese, altho' I haven't tried freezing that...served it on a cracker, cheese and veggie tray as canapes.

                  1. Well, this is timely! When I was in one of my favorite Asian markets yesterday I saw what looked from a distance like bagged long beans, but they were really long-stemmed chive greens, with people crowding around and stuffing them into their baskets. I hadn't a clue about them, but now I've got a few, so thanks!

                    1. Leave on enough stem for a handle and either drizzle with olive oil and salt and roast til crispy or drop into hot oil until crisp and then salt. A fun appetizer or snack that will use up loads of them.

                      1. Here's another thought.