One of the joys of growing your own herbs and vegetables at home is that they’re close at hand when you want to use them in the kitchen. Did you know that many herbs have edible flowers? They’re fantastic tasting and you should experiment with them. We make grilled ribeye steak with chive blossoms each June when the chives are in bloom.
Use chive blossoms by gently pinching off the flowers where they meet the stem. This will yield lots of tiny purple flowers that are easy to sprinkle over your grilled steak. Go ahead and taste one. They have a mild onion flavor that enhances fish, chicken, meats, and vegetables. Discard the bloom stalk and finely chop about 1/4 cup of chives in addition to the flowers.
Grill steak with your preferred method. Sprinkle chives and chive flowers over your grilled ribeye, pour an Oregon pinot noir, and enjoy.
Place leftover herbs in a small glass and keep them on your kitchen counter where they can inspire your next dish. Fresh herbs from your garden or the grocery store will keep this way for up to a week. Change the water frequently.
Let us know how your use herbs and edible flowers in your cooking!
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