…make me happy. They are beautiful, flavorful, and easy to grow. They are so pretty and delicate when you snip them into individual blooms. The sight of them always brings a smile to my lips. Chive blossoms have an intense onion flavor; they actually taste as good as they look. This year we are going to play around with dehydrating the flowers because we can never seem to use them all up. I’m thinking that dried chive blossoms might add an interesting dimension to roasted nuts and seeds. Or we could fold them into a coarse dried chili paste from our favorite pickle shop to sprinkle on salads and cooked proteins. They also might be fun to fry and grind with sea salt and roasted sesame seeds, an amped-up version of gomasio. The possibilities are endless.
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