Chive blossoms! Take a look at those intricate little flowers! Have you ever used them? They are probably my favorite unexpected element in the kitchen! I stumbled upon a bunch of these purple beauties at the Farmers’ Market several years ago, and I’ve been savoring them every spring since then! I actually like the flower better than I like the green part of the chive. What do I do with chive blossoms? They go SO well with eggs, pasta, potatoes, and more! Today I’m sharing my top 5 ways to use them in the kitchen.

I planted my first-ever chive seeds this year, and so far my plants are only about 4″ high. I won’t get blossoms this year, but it’s a perennial, so I should have them next spring! My friend Justin at Chilly Hollow Farm had over-wintered chives and generously gave me these tasty flowers.

I love how eating mostly-seasonally helps form a deeper appreciation for delicacies like these flowers. I wait for them all year long and savor them when I see them appear at the market; cannot wait for them to be thriving in my garden! I’m also going to try drying them this year, to test if the flavor and color can be preserved.

Top 5 Ways to Use Chive Blossoms

1. Top an omelet after cooking;
2. Top salads (like a pasta salad or a tuna salad);
3. Top an avocado-egg toast with and flaky salt;
4. Chive compound butter;
5. Chive blossom vinegar.

Do you save these pretty purple flowers? Share your favorite way to enjoy them!