Chive Flower Salt

Well my friends, chive flower season is upon us! I came to this conclusion the way I learn about most seasonal foods: from the proliferation of these purple, ball-like flowers in garden chives. I love seeing these flowers bloom every year, not only because they are a beautiful sight to behold, but also because they taste great wickedly Well. As someone who prefers salty foods to sweet ones (I can gut a bag of salt and vinegar flakes in an embarrassingly short time), it’s great to have an edible flower that’s heavily on the savory side of the flavor profile. Chive flowers taste like a concentration of green onion/chive/garlic goodness and are excellent sprinkled on top of just about any savory dish. But if you want them to last longer than the few weeks they bloom, making chive flower salt is an easy and tasty way to enjoy them for months to come.

All you have to do is mix some chive flowers with salt, spread them out on a plate and let the mixture air dry for a few days, then put it in a jar and enjoy the delicious and flavorful chive flower salt infused for a moment. while it lasts. You can also do this with garlic or onion flowers, although these plants tend to flower in summer, while chive flowers are definitely a spring delight. It is very important to make sure you dry the chive flower and salt mixture until the flowers are dried, to preserve the flavor most effectively. If you don’t try them on a plate first, the salt from the chive flowers will soak into the jar and change the flavor and won’t keep well.

Also, sorry for the almost two month time lag in the posts! I was out of town for work from late April to May and hosted a photography retreat in Cognac and then another in London. I edited and partially drafted a few blog posts before starting with the Intention posting while I was away, but I always underestimate how busy life is when I’m traveling and haven’t had time to sit down and finish writing everything. And then when I got home at the end of May, I had to get things ready for mine Vertical Video Course Releaseand also get the documents finalized for our construction loan application. (I’ll share more info on the farm updates in another post soon, I promise!) So, no use today, it’s been a wild few months, but I deeply appreciate your patience and I’m so happy to be back here with a very seasonal experience. and a VERY delicious recipe for you.

But now that I’m back and settled into the way of doing things again, I definitely have a few more recipes up my sleeve (including the backlog I was supposed to share while I was away but never did), so you can expect to see some more goodness coming soon. I specially have something with fig leaves that I can’t wait to post next week (yes, they are edible (to some extent) – more on that later!) And if you’re looking for something else to use chive flowers as well with salt and chive flowers, this pasta with chives and chicken in lemon sauce is a bright and zesty spring dish in our family. Enjoy my friends!