If you enjoy the subtly savoury onion flavour of chives, you might be interested to learn that you can eat the flowers too. Find out how to use these pretty purple-pink flowers to add colour and flavour to your cooking, along with tips on how to prep and store them.

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How to Use Chive Flowers
There are so many things you can do with chive blossoms. They can be used to brighten up salads and crudité platters, and go particularly well with egg, pasta and potato dishes. They can be fried like zucchini flowers, made into pretty pink vinegar or mixed with goat’s cheese for a fresher, lighter take on cheese and onion.
Chive blossom infused vinegar: this simple recipe from All Recipes shows you how to make your own chive blossom vinegar. The blossoms will turn the vinegar a beautiful vibrant pink, and infuse it with a savoury, herbal flavour that tastes great in salad dressings and marinades.
Baby green salad with chive blossoms: Battered and fried chive blossoms add a touch of elegance to this tender baby green salad from Food and Wine.
Pan-fried chive flowers: This simple side dish from All Recipes is pretty and delicious, with a little garlic to enhance the natural flavour of the chive blossoms. Serve with meat or fish.
Goat’s cheese scalloped potatoes with chive blossoms: This decadent, creamy side dish from Epicurious deserves a show-stopping garnish, and the slightly oniony flavour of chive blossoms complements the goat’s cheese and shallots perfectly, while adding a splash of colour.