Chive flower is a the first flower I ate this summer from our garden. I was standing by the chives picking off the flowers to promote more leaf growth, and I thought they might taste good. They certainly do – a crunchy, mild onion flavor. I have since added them to few dishes, from baked potatoes to salads of every description. My favorite and most attractive is avocado appetizer with yogurt, garlic, and micro greens.
Tip: Cut the flowers right off the plants (including the stem) when they are fully opened but before the color fades. Chives start flowering in spring. The young plants can keep flowering well into summer if the weather is not too arid.
Note: Unfortunately chive flowers do not freeze very well, so use them as much as possible all summer long.
- 1 ripe avocado, peeled and sliced into quarters
- 4 tsp plain yogurt
- 2-3 garlic cloves, minced
- micro greens
- lemon juice
- 1-2 tsp chive flowers
- pinch of chili powder
- Kosher salt and coarsely ground black pepper
Place the avocado slices on a plate. Top each slice with a little garlic, then add the lemon juice, yogurt, greens, spices and chive flowers. Sometimes I like to add chopped pecan nuts for texture. Serve as an appetizer or as a side dish with a roasted fish or chicken.