Chilly Summer Chives
Sun, please come out! After exactly ONE hot summer day, San Francisco has returned to being overcast and chilly.
Thanks to the previous weeks of warm sunny weather, my windowsill herb garden is thriving. I even had a surprise chive blossom! I thought my plant was too young to yield flowers, but here it is. I wonder how I'll use it. My mom says they are amazing stir fried with beef, but I think my lone flower will be best in a salad.
Thanks to the previous weeks of warm sunny weather, my windowsill herb garden is thriving. I even had a surprise chive blossom! I thought my plant was too young to yield flowers, but here it is. I wonder how I'll use it. My mom says they are amazing stir fried with beef, but I think my lone flower will be best in a salad.
posted by Pei at
8:51 AM
2 Comments:
The flowers are edible? I'm used to eating the green stems but didn't know that the flowers itself is edible. Let me know how they taste! How are these chives different from the chinese chives--the ones with the little white flowers. I am used to eating the flower buds of the chinese chives before they blossom.
By
Anonymous, At
6/24/2008 09:42:00 PM
Yes, the flowers are definitely edible. They can get quite big, so restaurants usually break them apart so the individual florets look like miniscule tulips and sprinkle them on top of a dish. They have the same flavor as chives, just milder. That's why it would take a lot to stir fry with beef; usually they are used sparingly as decoration.
These chives, in turn, are milder than Chinese chives. It's hard to describe the exact flavor difference, but if you taste it you'll know right away that it's not the same plant.
By
pei, At
6/25/2008 08:23:00 AM
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