Chive Blossoms, Edible, Tasty, So Pretty

Spring has sprung, and my herbs are doing well – especially the chives. I purchased a small plant about six 6 years ago, then as it grew, I transferred it to half barrel tub. It blooms each spring, offering chives year round which is handy for garnishing recipes.












Their flower blooms are a special spring treat for use in green or pasta salads, omelets, scrambled eggs, or mixed into cheese dips and spreads. The small global-shaped lavender blossoms have a mild onion-garlic taste. I love how the pretty chive blossoms look for presentation in a recipe.

These flower "puffs" last for many weeks before going top seed and replanting itself.  Blossom puffs pop right off their stem when pulled. I also snipped green stems too. If picking many at a-time, rinse in cool water, and keep them in the refrigerator in a plastic bag with stems.  When ready to use, pick apart the blossom puffs as needed for a recipe or garnish,  and snip greens with scissors.

Chive Omelet
Add oil or butter to a hot skillet. Pull apart blossom puffs and snip green stems and sprinkle into bottom of hot skillet.  Pour in one or two beaten eggs and rotate pan allowing egg mixture to evenly cook.

As it begins to set, push mixture from the sides towards the center, allowing any mixture not set to fill in the gap.

Add cheese if desired. When done, fold in half or thirds and serve.  Sprinkle more chive puffs or stems on top.

Chive Cheese Ball

Mash a cup of goat cheese or cream cheese with a handful of pulled apart chive blossoms, snipped chive greens, zest of a lemon, tablespoon or two of lemon juice to taste and 2 to 3 teaspoons of honey.

Lay enough plastic wrap to cover the bottom of a small bowl and pat mixture into shape.  Then pull from the bowl and wrap the cheese to chill and set.

When ready to serve, remove plastic wrap and place in a serving dish. Olive oil may be drizzled over the top.  Serve with crackers or vegetables.

Chive Salad Garnish
Pull apart puffs and snip greens and sprinkle into tossed green salad with other colorful ingredients, such as tomatoes, cucumbers etc.

Other Suggestions: Slice cucumbers or tomatoes on a platter sprinkle with chive blossoms and drizzle with your favorite salad dressing.

Appetizer: Mini Pastry Puffs

Baked Pastry Puffs

Whenever attending gatherings with appetizers or horsd'oeuvres and discovering something delightfully different and/or fancy, I try to duplicate it at home.  A local caterer served these mini puffs filled with a salmon cheese spread which caught my attention, but I've filled them with: a cheese spread topped with popcorn shrimp; an olive spread; tomato relish; crab spread, spinach dip, or made  mini sandwiches ...... it's up to imagination! 


They're fun to make and can be made in larger sizes for use as dessert, by filling with berries, topped with whipped cream; pudding or ice cream, then drizzled with chocolate. Again, use your imagination. Family and guests will be impressed with your presentation.

This recipe makes about 24 - 36 mini puffs but can be doubled for larger groups.  After baking they freeze well, and handy for quick appetizers or desserts.

Mini Pastry Puffs
4 Tabs. of butter cut in pieces
1/2 cup water
1/2 cup flour
1/4 tsp. salt
2 eggs
Optional seasoning: poppy seeds, sesame seeds, fresh rosemary

Heat oven to 425.


In medium saucepan, bring water butter and salt to a boil. Remove from heat and add flour all at once, stirring til dough hold together.  Return to heat an let cook about 1 minute, until a film coats the bottom of the pan. Put dough in a bowl and let cool about 5 minutes.



Beat in eggs one at a time until dough is soft, glossy and sticky.  Put dough in pastry bag with 1/2 inch nozzle, or use a plastic bag and cut off corner.


Squirt vertically on prepared non-stick sheet an inch apart in one inch to 1-1/2 inch wide mounds, about 1/2 inch thick.  Each will have a small peak, so wet your finger and pat each mound down a bit to smooth.  An egg wash can be applied, then sprinkle with seasoning of choice.

Bake for 12 minutes, at 425, then reduce heat to 375 and remove sheet, taking a toothpick to pierce the side of each puff, then return to oven to bake until golden brown, about 10 to 15 more minutes.  Cool on wire rack. Slice open to fill with desired fillings.