Friday, June 8, 2012

Edible Flowers - Chive Blossoms

Chives are a well known herb and often one of the least used.

Somethings I've learned about chives:

1)  They are very easy to grow and look great in a perennial gardens, vegetable gardens or in pots.
2)  They survive our Canadian winters in pots
3)  They are a perennial herb
4)  The stems and flowers are edible
5)  They're low in cholesterol, sodium and saturated fat
6)  They're high in dietary fiber, Vit A, C, K, B6, Riboflavin, Folate, calcium, iron, magnesium, potassium, thiamin, niacin, pantothenic acid, phosphorus, zinc, copper and manganese
7)  They can be used in so many ways in cooking
8)  The blossoms and stems are edible and look great in a variety salads
9)  The blossoms and stems taste much like a mild onion/garlic and can be used in recipes calling for onions.  Chopped up they make great toppings for baked potatoes, pasta dishes, garlic bread and are nice added touch to tuna/salmon salad.
10)  Blossoms and stems can be dehydrated or frozen for later use.


  1. I've discovered that they really attract bees too. You should have seen the swarms of them gathering nectar this year. Anything to help the bees!

  2. :-) I love chives - but they only overwinter in some areas of Canada, Calgary is hit and miss, mostly miss!! I tried for a few years having mine in large pots on my front step but they only over wintered one very mild year. So I put some into my preenial bed and they've been happy as clams ever since!


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