How to Use Chive Flowers

The chive is the smallest member of the allium genus of plants, which includes onions, garlic and leeks. It is often described as having a flavour similar to onion with a hint of garlic, but somewhat milder than its more pungent relatives. It has green, blade-like stems that can be diced and added to dishes that require subtle flavouring.

In addition to its edible stems, the chive also produces a small, purple-pink flower that grows at the end of its stems. These flowers tend to bloom in late spring through early summer, and have an aromatic, slightly garlicky scent. They have a spherical, puffball shape, made up of many small florets growing outwards from the stem, like a dandelion clock.

Can you eat them?

Chive blossoms are edible and actually very tasty. They have a similar flavour to chive stems, but slightly milder, and with earthy notes. Their delicate flavour means they can be eaten raw without overpowering the dish. They are often added to salads for a splash of colour, or used as a garnish 

Eating chive flowers may also provide certain health benefits. They are nutrient-dense, which means they are low in calories, but high in nutrients. There is no official nutritional information for chive flowers, but research suggests they are a good source of vitamins C and E, as well as antioxidants. They are usually only eaten in very small amounts, however, so any benefits are likely to be minimal.

Humans have been enjoying the subtle flavours and vibrant colours of edible flowers for thousands of years, and there are more varieties than you might think. Find out more with our A to Z of edible flower facts.

Storage

There are several ways to store chive blossoms. The simplest way is to place them in a plastic bag in the refrigerator, where they should stay fresh for up to a week. They can be frozen for up to two months, but they will need to be frozen inside a protective casing of water or oil to protect the delicate petals and retain their flavour. 

Making pink chive blossom vinegar is also popular right now. It’s a great way to preserve the flavour of chive blossoms, and looks adorable kept in pretty glass bottles. If you want to try your hand at making some, you’ll find a link in the recipe section.

How to prep chive blossoms

The main challenge when prepping chive blossoms is to wash them thoroughly to make sure there are no tiny bugs lurking in between those intricate florets. Dunk each blossom into a bowl of cool water several times, swirling them around to wash away any hidden nasties. Dry the blossoms carefully, using a salad-spinner or simply allowing them to air-dry. Once your blossoms are clean and dry, separate them out into florets by gently pulling each one away from the centre of the head, until you have a little pile of pretty purple confetti.

Recipes using chive blossoms