Chive flowers for salads and sauces
The rumor that chive flowers are poisonous persists in many places. The opposite is true because the mostly purple flowers taste very distinctive - both spicy like chives and, thanks to the high nectar content, lovely and sweet - and round off colorful salads and desserts wonderfully in raw form. The flowers can also be used for cooking (e.g. B. for Frankfurt Green Sauce) use or replace the chives rolls on the sandwich or in the curd. However, you should actually no longer use the flower-bearing stalks, because they are not only hard, but also very bitter and therefore inedible.
also read
- Collect and process chive flowers
- Are gladioli edible or poisonous?
- Are parts of the hazelnut poisonous?
Harvest chive flowers
Harvest the chive flowers It is best to do it early in the morning, because this is when the essential oil content is highest and the amount of buzzing insects is lowest. Due to the high nectar content, flowering chives are very popular with bees, beetles and the like. For this reason, you must shake the flower tubes vigorously before using them and check them for any beetles - the animals like to hide inside the delicate flowers. Only use intact, healthy and clean flowers as they should not be washed.
Tips & Tricks
As with the flowers, you can still use them tightly closed buds use. These are pickled and used like capers - after all, real capers are nothing more than Flower buds, which, however, come from the real caper bush (Capparis spinosa) native to the Mediterranean come.
IJA