I've heard they're delicious dipped in tempura batter and fried.
Chive blossoms, that is. Mine are mostly buds. I'm thinking of sautéing them and sprinkling them on scrambled eggs. Then I read that Chinese chive buds (otherwise known as garlic chives) are delectable while other varieties can be bitter. Hmm...I think I'm going to be culinarily brave. I'll let you know...
I think they'd make really interesting, almost sculptural tabletop additions to a picnic or informal brunch. In a few small vases. Maybe clustered with some simple, upright flowers. A new edible twist on those grassy centerpieces that I've seen on home shows.
And I'd thought that chives were just for snipping onto sour cream for baked potatoes.
Way, way, way back my 3rd grade class took a field trip to the Hellmer(sp?) Nature Center where we took a long nature hike. Our guide pointed out animal markings and such, and periodically had us pick random plants along the way. (Now Susie, why don't you grab a handful of these) I remember Chive buds went into the salad that they served at lunch from the items that we came back with. I remember very few kids trying them. I was definitely not an adventurous eater back then. We definitely have some outback, maybe I ought to give them a try. Beautiful pics! Thanks for sharing.
ReplyDeleteI get millions of these, so if you find a tasty purpose, I'll be glad to know it! My regular chives seem to flower much more than the garlic ones.
ReplyDeletebeautiful pics indeed.
ReplyDeleteI mentioned and linked this post in my post today. :-)
ReplyDeletehttp://rhome410.blogspot.com/2011/05/chives-live-on.html
Thanks! I didn't manage to cook the chive buds before they wilted. Too much long holiday weekend pool relaxation time. I need to find some more chive buds for my experiments. (I feel like I need to add an evil laugh after "experiments.")
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