At this time of year the garden is bountiful, full of promise and flowering its heart out. I have always had a passion for herbs considering them some of the most useful plants in the garden, as they combine culinary and medicinal uses with great texture and form and in the case of chives stunning flowers too.
Chives, spikey pinky purple flowers erupt from the top of the plant, they are attractive to insects and attractive to me. The flowerheads are a great addition to a salad, but to capture their lovely sweet spicy oniony essence for a little longer you need to make chive flower vinegar. This lovely light vinegar is ideal in salad dressings, with fish or just to ring the changes and its such a gorgeous colour.
All you need to do is collect enough chive flowers to lightly pack your chosen jar and then select your vinegar, white wine or champagne vinegar works well as it allows the lovely flower colour to be extracted to create a pinky hue to the condiment. You leave the flowers steeping until the vinegar is your desired hue and has the required level of chive flavour. You could also make this with wild garlic or garlic chives but the resultant vinegar wouldn't be such a beautiful colour.
I am also adding this to the lovely Lavender and Lovage's Cooking with Herbs challenge
