Chives bloom all summer long, looking more like a pretty garden flower than a kitchen staple. But don’t worry—if you see those purple pom-poms popping up, there’s no need to panic. Chive blossoms are completely non-toxic and totally edible!
When do chives actually bloom?
Depending on your local weather, the blooming window for chives can vary quite a bit. You might see the first buds as early as March, and they can keep popping up all the way through October. To keep your plants healthy and vibrant during their flowering phase, make sure you’re fertilizing them regularly and keeping up with a good watering routine.
Are chive blossoms edible or toxic?
Those delicate violet flowers aren’t just safe to eat—they’re actually delicious! Thanks to the sweet nectar inside, they have a lovely flavor profile. Even the buds are great for snacking. However, keep in mind that the flower stalk itself becomes tough, woody, and bitter once the bloom opens. While the stalks aren’t poisonous, they aren’t exactly tasty, so you’ll want to skip those.
How do you harvest chive flowers?
The best time to harvest your chive blossoms is in the morning. For one, you won’t have to compete with as many bees for that sweet nectar! More importantly, the essential oils—which provide all that great flavor—are at their peak in the morning. The flavor is most intense when the flower is in full bloom. Here’s how to harvest them:
- Snip the stalk right at the base.
- Trim the flower head so only about an inch of the stalk remains (or remove it entirely).
- Give them a gentle shake to shoo away any lingering bugs.
- Brush off any dirt with your fingers.
- Avoid washing them with water! Rinsing them washes away the flavorful pollen and nectar.
How do you use chive blossoms?
You can enjoy chive flowers fresh or dry them to save for later. They’re a secret weapon for parents, too—even picky eaters might try a salad if there are “purple pom-poms” in it! Here are a few fun ways to use your harvest:
- Chive blossom butter
- Topping for avocado toast or open-faced sandwiches
- A colorful addition to salads
- Infused herb oil
- Blossom vinegar
How to make chive blossom butter
Whipping up a batch of blossom butter is super easy. Here’s what you’ll need:
- 1 stick (approx. 250g) of room-temperature butter
- 15 chive blossoms
- 1 tsp lemon juice
- Half a clove of garlic (or a whole one if you’re a garlic lover!)
- A pinch of salt and pepper
First, cream the butter until it’s smooth. Finely chop the blossoms, making sure to remove any woody bits of the stem. Peel and mince the garlic (or use a garlic press). Mix all the ingredients into the butter until well combined. For the best flavor, let the butter chill in the fridge for at least 2 hours so the aromas can really meld together.
