I’m a big fan of wild cuisine, finding little-known or completely forgotten edible things. I was pleasantly surprised to discover that one of the most surprising ingredients was hiding right under my nose: chive blossoms.
Yes indeed! Chive blossoms are edible and furthermore, delicious! The taste is somewhere between garlic and chives. On top of that, the color is really unusual and gives it a very fancy appearance when mixed with butter. It’s sure to impress your guests! (To impress, slip some into homemade spring rolls)
Imagine a slightly haughty voice “So, for the appetizer, a selection of compound butters, on your right is wild garlic, here is chive blossom”
How to use chive blossom butter?
This magical butter can be eaten in a thousand and one ways. On toast, on bread fingers to dip in a soft-boiled egg (by far one of my favorite ways to enjoy it), at the end of cooking a steak, with snails, on fries or potatoes…
In fact, anywhere you would use snail butter, you can use it!
How to cook with chive blossoms?
Chopped into pieces, they can be sautéed in oil before adding eggs for a deliciously fragrant omelet. You can use them anywhere as a substitute for garlic, and even make a pesto!
Marinade for grilled or sautéed meats, finely chopped to incorporate into breadcrumbs or a dipping sauce, it’s really sad that its edibility isn’t more well-known given the culinary possibilities.
Ingredients
- 6 flowers of chopped chives
- 250 g of softened salted butter
Procédé
- Mix everything together (you can use a food processor/blender)
- Put in a container in the fridge and enjoy
