With beautiful, edible flowers and delicate onion-flavored foliage, chives are at home anywhere—even in the flower bed! But chives don’t have to be just a garnish on your baked potato. Chive blossom vinegar or chive-infused oil work deliciously in a salad dressing. Try cooking your morning eggs in chive oil for a subtle, yet scrumptious, onion flavor, or add chive vinegar to your potato salad recipe. Chives are so easy to grow because they require little maintenance, and they are perennial!
Chive-Infused Oil: Blend one bunch (10–15 stems) of chives with 1 cup of light oil like vegetable or grapeseed oil in a blender until puréed. Cook over medium-high heat in a saucepan for about 10 minutes. Cool and strain over two layers of cheesecloth overnight. Keep in the refrigerator for up to a week.
Chive-Blossom Vinegar: When ﬂower heads begin to fade from bright pink to a rosy color, harvest them for vinegar. Fill a glass jar loosely with ﬂower heads, then ﬁll with white vinegar. Put the lid on and place on a sunny windowsill. In 1 to 2 weeks, strain off ﬂowers. Dilute with more white vinegar if the chive taste is too strong.