These are chive blossoms in the midst of opening! I love chives, to eat and to enjoy in the garden. Unlike some herbs, chives have pretty fragrant flowers. The fragrance is a mild sweet onion sort of smell, but it's not overpowering. My chives are about two feet tall, and they are quite thick and abundant. I plan to divide them this fall. I like to use them in egg bakes, stroganoff, alfredo, and I will experiment more with them this summer.
Do you like chives? Have you ever knowingly tried them?
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ReplyDeleteThe blossoms are good sauteed.
ReplyDeleteWell, and the stems.
I am definitely going to try that! Sauteed in butter, I assume? Or maybe olive oil?
DeleteYes, butter.
ReplyDeleteIt would be interesting to try olive oil though!
Or even Bacon grease.
I will try it tonight! Thanks!
DeleteAnd, how was it? Do tell! Do tell!
ReplyDeleteThey were pretty good! I think I'll be making them again. I would liken the texture to broccoli. I might add some seasonings next time too. They do cook down quite a bit, though.
DeleteI did try them again only with bacon grease and they were even better! The added saltiness was really good with them! I'll definitely being making them again :).
DeleteWell I'm glad you like them! :)
ReplyDeleteThe kind of oil you choose to use in a recipe can make a difference. Some, more than others.
(I've made lemon bars with Lard instead of butter).
From my experience with lard I don't really care for it, unless used for a pie crust for a meat pie, not a berry or sweet one. The meaty flavor transferred too much for my taste, haha :).
DeleteMaybe I should try it again.