Thanks for reading my first ever blog post! For anyone who is reading this and does not know me, I’m Laura from Michigan! I love MSU the Tigers, gardening and cooking. Like most Michiganders this year I pined for spring. I spent lots of time watching TV, plotting out my garden and starting seedlings in the basement. When the great thaw did come and it was time to survey the yard, I was very happy to find a good majority of my plants survived the harsh winter.
*My first garden harvest project for this year is Chive blossom vinegar.
There is nothing like an awesome salad (yes I admit I grow my own lettuce) with oil and vinegar. There are so many different flavors of oil and vinegar that it is fun trying to find that right mix to rock your taste buds.
I found an article one day on how to make chive flavored vinegar and I was pleasantly surprised how good it was with a little olive oil on a salad. I’m sure you could try a flavored olive oil with it but I haven’t gotten that creative yet.
Here is how to make your own Chive vinegar:
Pick about 1/2 of a cup of purple chive blossoms (a cup if you really like the chive flavor like me). Wash these in a strainer thoroughly to make sure you get all the dirt off and any hitchhikers that may have come along. I usually rinse really good once, leave in the strainer and come back a little later for another rinsing. Once you are done with that put the flowers in a jar, pour about two cups of vinegar on the flowers and seal it up. Hide your jar away in a dark cool place for a few weeks.
Once time has passed you will have to strain the flowers from the vinegar and place the vinegar in a new jar. Then Enjoy!
Until Next time 🙂