25 Delicious Chive Blossom Recipes for Every Season

Ah, chive blossoms—those vibrant, edible flowers that bring a burst of color and a mild oniony flavor to any dish! Whether you’re whipping up a quick spring salad, a summer pasta, or a cozy fall soup, these 25 recipes will show you how to make the most of this versatile ingredient all year round. Ready to add a pop of flavor to your meals? Let’s dive in!

Chive Blossom Vinegar

Kickstart your culinary creativity with this vibrant Chive Blossom Vinegar—it’s a game-changer for dressings and marinades.

Ingredients

• Chive blossoms – 1 cup
• White wine vinegar – 2 cups
• Honey – 1 tbsp

Instructions

1. Gently rinse the chive blossoms under cold water to remove any dirt or bugs. Pat them dry with a paper towel.
2. In a clean, sterilized jar, layer the chive blossoms evenly at the bottom.
3. Heat the white wine vinegar in a small saucepan over medium heat until it reaches 180°F—do not boil. This step ensures the vinegar extracts maximum flavor without cooking the blossoms.
4. Pour the warm vinegar over the chive blossoms in the jar, ensuring they are completely submerged.
5. Add the honey to the jar, stirring gently to dissolve it into the vinegar. This balances the acidity with a subtle sweetness.
6. Seal the jar tightly and store it in a cool, dark place for 2 weeks, shaking it gently every few days to infuse the flavors evenly.
7. After 2 weeks, strain the vinegar through a fine-mesh sieve into a clean bottle, discarding the spent blossoms.

Get ready to drizzle this floral, slightly sweet vinegar over salads or use it to brighten up grilled meats. Its delicate oniony essence and pretty pink hue make it a standout in any dish.

Chive Blossom Butter

Vibrant chive blossoms steal the show in this butter that’s as easy to make as it is Insta-worthy. Whip it up in minutes and watch it disappear even faster.

Ingredients

• Unsalted butter – 1 cup
• Chive blossoms – ¼ cup
• Salt – ½ tsp

Instructions

1. Let 1 cup of unsalted butter sit at room temperature until soft, about 30 minutes.
2. Gently rinse ¼ cup of chive blossoms under cold water and pat dry with a paper towel.
3. Finely chop the chive blossoms, ensuring no large pieces remain for a smooth texture.
4. In a medium bowl, combine the softened butter, chopped chive blossoms, and ½ tsp of salt.
5. Mix with a spatula or hand mixer on low speed until fully incorporated, about 2 minutes. Tip: Overmixing can make the butter greasy, so stop once it’s just combined.
6. Transfer the mixture onto a sheet of parchment paper and roll into a log. Tip: Twisting the ends like a candy wrapper helps keep its shape.
7. Chill in the refrigerator for at least 1 hour to firm up. Tip: For a quicker set, place in the freezer for 20 minutes.

Lusciously creamy with a subtle oniony kick, this butter transforms toast, grilled corn, or baked potatoes into something extraordinary. Try it smeared on warm bread for a simple yet stunning appetizer.

Chive Blossom Pesto

Snag those chive blossoms before they’re gone—this vibrant pesto is your ticket to summer flavor town.

Ingredients

• Chive blossoms – 1 cup
• Pine nuts – ¼ cup
• Parmesan cheese – ½ cup, grated
• Garlic – 2 cloves
• Olive oil – ½ cup
• Salt – ½ tsp

Instructions

1. Rinse chive blossoms under cold water. Pat dry with a paper towel.
2. Toast pine nuts in a dry skillet over medium heat for 3 minutes, until golden. Tip: Stir constantly to prevent burning.
3. Combine chive blossoms, toasted pine nuts, Parmesan, and garlic in a food processor. Pulse 5 times to chop.
4. With the processor running, slowly drizzle in olive oil until smooth. Tip: Stop to scrape down the sides for even blending.
5. Add salt, then pulse 2 more times to mix. Tip: Taste and adjust salt if needed, but remember the Parmesan is salty.

Kick up your pasta or drizzle over grilled chicken—this pesto packs a punch with its floral, garlicky vibe. The texture? Silky with a slight crunch from the nuts. Serve it on crusty bread for a quick appetizer that’ll steal the show.

Chive Blossom Salad Dressing

Unlock the secret to a vibrant, floral dressing that’ll make your salads sing. This chive blossom dressing is a game-changer—bright, herby, and ridiculously easy to whip up.

Ingredients

• Chive blossoms – ½ cup
• Olive oil – ½ cup
• White wine vinegar – 2 tbsp
• Honey – 1 tsp
• Salt – ¼ tsp

Instructions

1. Rinse the chive blossoms under cold water and pat dry with a paper towel to remove any dirt.
2. In a blender, combine the chive blossoms, olive oil, white wine vinegar, honey, and salt.
3. Blend on high for 30 seconds until the mixture is smooth and the blossoms are fully incorporated.
4. Let the dressing sit for 10 minutes to allow the flavors to meld together.
5. Give it a quick stir before drizzling over your favorite greens.

Zesty and slightly sweet, this dressing clings to every leaf, offering a burst of chive flavor in every bite. Try it over a simple arugula salad or as a unique marinade for grilled chicken.

Chive Blossom Omelette

Make your morning sizzle with this Chive Blossom Omelette—quick, vibrant, and packed with flavor. Grab those fresh chive blossoms and let’s turn breakfast into a masterpiece.

Ingredients

• Eggs – 3
• Chive blossoms – ¼ cup
• Butter – 1 tbsp
• Salt – ¼ tsp

Instructions

1. Crack 3 eggs into a bowl, whisk until fully blended.
2. Heat a non-stick skillet over medium heat, add 1 tbsp butter, let it melt without browning.
3. Pour the whisked eggs into the skillet, tilt to spread evenly.
4. As edges set, gently push towards the center, letting uncooked eggs flow to the edges.
5. Sprinkle ¼ cup chive blossoms and ¼ tsp salt evenly over the eggs.
6. When the omelette is mostly set but still slightly runny on top, fold it in half with a spatula.
7. Cook for another 30 seconds, then slide onto a plate.

Fluffy and light, this omelette bursts with the subtle oniony punch of chive blossoms. Serve it with a side of toast or atop a salad for a colorful twist.

Chive Blossom and Goat Cheese Tart

Snag this show-stopping tart that’s as easy as it is elegant. Chive blossoms bring a subtle oniony kick, while creamy goat cheese balances it all out.

Ingredients

• Pie crust – 1 (9-inch)
• Goat cheese – 8 oz
• Heavy cream – ½ cup
• Eggs – 2
• Chive blossoms – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Roll out pie crust into a 9-inch tart pan. Trim edges.
3. Prick bottom of crust with a fork. Blind bake for 10 minutes.
4. In a bowl, whisk goat cheese, heavy cream, eggs, salt, and pepper until smooth.
5. Pour filling into pre-baked crust. Sprinkle chive blossoms on top.
6. Bake for 25 minutes, or until center is set and edges are golden.
7. Let cool for 10 minutes before slicing.

Go for a slice that’s creamy with a crisp crust. The chive blossoms add a pop of color and a mild onion flavor. Serve with a drizzle of honey for a sweet contrast.

Chive Blossom Infused Oil

Just when you thought chives couldn’t get any cooler, their blossoms steal the show. This oil? A game-changer for your pantry—vibrant, versatile, and ridiculously easy.

Ingredients

• Chive blossoms – 1 cup
• Extra virgin olive oil – 2 cups

Instructions

1. Pick chive blossoms early in the day when they’re fully open for maximum flavor.
2. Gently rinse blossoms under cool water and pat dry with a paper towel to remove any dirt or bugs.
3. Fill a clean, dry 16-ounce glass jar with the chive blossoms, packing them lightly.
4. Heat olive oil to 180°F in a small saucepan over medium heat—use a thermometer to avoid overheating.
5. Pour the warm oil over the chive blossoms in the jar, ensuring they’re completely submerged.
6. Seal the jar tightly and let it sit in a cool, dark place for 48 hours to infuse.
7. Strain the oil through a fine-mesh sieve lined with cheesecloth into another clean jar.
8. Store the infused oil in the refrigerator for up to 1 month to maintain freshness.

This oil packs a punch with a subtle oniony kick and a gorgeous golden hue. Drizzle it over pizzas, pastas, or even popcorn for an instant flavor upgrade.

Chive Blossom Pancakes

Vibrant chive blossoms steal the show in these fluffy, savory pancakes. Whip them up in minutes for a breakfast that’s as Instagrammable as it is delicious.

Ingredients

• Flour – 1 cup
• Eggs – 2
• Milk – ¾ cup
• Chive blossoms – ¼ cup
• Salt – ½ tsp
• Butter – 2 tbsp

Instructions

1. Whisk flour, eggs, milk, and salt in a bowl until smooth.
2. Gently fold in chive blossoms to avoid crushing them.
3. Heat a non-stick skillet over medium heat (350°F) and melt 1 tbsp butter.
4. Pour ¼ cup batter per pancake, cooking until bubbles form on top (about 2 minutes).
5. Flip carefully and cook until golden brown (another 1-2 minutes).
6. Repeat with remaining batter, adding more butter as needed.

These pancakes boast a delicate crunch from the blossoms and a buttery richness. Serve them stacked high with a drizzle of honey or a dollop of sour cream for a twist.

Chive Blossom Soup

Grab those chive blossoms before they’re gone—this soup is spring in a bowl, vibrant and full of flavor.

Ingredients

• Chive blossoms – 1 cup
• Butter – 2 tbsp
• Onion – 1, diced
• Potatoes – 2, peeled and cubed
• Vegetable stock – 4 cups
• Heavy cream – ½ cup
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Add diced onion, cook until translucent, about 5 minutes.
3. Tip: Stir onions frequently to prevent burning.
4. Add potatoes and chive blossoms, stir to coat with butter.
5. Pour in vegetable stock, bring to a boil.
6. Reduce heat to low, simmer until potatoes are tender, about 15 minutes.
7. Tip: Test potato tenderness with a fork.
8. Blend soup until smooth using an immersion blender.
9. Stir in heavy cream, salt, and pepper.
10. Tip: For a lighter version, substitute half-and-half for heavy cream.
11. Heat through for 2 minutes, then remove from heat.

Velvety with a subtle onion kick, this soup shines with a drizzle of cream and extra chive blossoms on top. Serve chilled for a refreshing twist on hot days.

Chive Blossom and Potato Salad

Forget boring potato salads—this chive blossom version is a game-changer. Fresh, floral, and packed with flavor, it’s the side dish your summer table needs.

Ingredients

• Potatoes – 2 lbs
• Chive blossoms – ½ cup
• Mayonnaise – ½ cup
• Apple cider vinegar – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Wash and chop the potatoes into 1-inch cubes.
2. Boil the potatoes in salted water for 10-12 minutes, until fork-tender.
3. Drain the potatoes and let them cool to room temperature.
4. Gently rinse the chive blossoms and pat them dry.
5. In a large bowl, mix mayonnaise, apple cider vinegar, salt, and black pepper.
6. Add the cooled potatoes to the bowl and toss to coat evenly.
7. Fold in the chive blossoms gently to avoid bruising.
8. Chill the salad in the refrigerator for at least 1 hour before serving.

Ready to wow? This salad boasts a creamy texture with a tangy kick, and the chive blossoms add a subtle oniony crunch. Serve it on a bed of greens or alongside grilled meats for a pop of color and flavor.

Chive Blossom Bread

Punch up your baking game with this floral, savory loaf that’s as Instagrammable as it is delicious. Chive blossoms not only add a pop of color but a subtle oniony kick that’ll have everyone asking for the recipe.

Ingredients

• Flour – 3 cups
• Sugar – 1 tbsp
• Salt – 1 tsp
• Yeast – 2¼ tsp
• Water – 1¼ cups, 110°F
• Chive blossoms – ½ cup, chopped

Instructions

1. In a large bowl, mix flour, sugar, salt, and yeast.
2. Gradually add warm water, stirring until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and fold in chopped chive blossoms until evenly distributed.
6. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan.
7. Cover and let rise for another 30 minutes.
8. Preheat oven to 375°F.
9. Bake for 25-30 minutes or until the loaf is golden brown and sounds hollow when tapped.
10. Cool on a wire rack before slicing.

Vibrant and aromatic, this bread boasts a soft interior with a crisp crust. Serve toasted with a smear of butter or as the base for an epic avocado toast.

Chive Blossom Cheese Spread

Craving a spread that’s as vibrant as your feed? This chive blossom cheese spread blends creamy, tangy, and a hint of floral—ready in minutes.

Ingredients

• Cream cheese – 8 oz
• Chive blossoms – ¼ cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Soften cream cheese to room temperature for 30 minutes for easy mixing.
2. Rinse chive blossoms under cold water and pat dry with a paper towel to remove any dirt.
3. Finely chop chive blossoms, reserving a few petals for garnish.
4. In a medium bowl, combine cream cheese, chopped chive blossoms, lemon juice, and salt.
5. Mix with a hand mixer on medium speed for 2 minutes until smooth and well incorporated.
6. Transfer spread to a serving bowl and garnish with reserved chive petals.
7. Chill in the refrigerator for 1 hour to let flavors meld before serving.

Fluffy and rich, this spread packs a punch with its floral notes from the chive blossoms. Perfect on crackers or as a fancy sandwich upgrade—dare to dollop generously.

Chive Blossom Risotto

Unlock the secret to a show-stopping risotto with this chive blossom twist. Bold flavors meet creamy perfection in under 30 minutes—let’s dive in.

Ingredients

• Arborio rice – 1 cup
• Chive blossoms – ½ cup
• Vegetable broth – 4 cups
• Butter – 2 tbsp
• Parmesan cheese – ½ cup
• White wine – ½ cup
• Salt – ½ tsp

Instructions

1. Heat the vegetable broth in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. Melt 1 tbsp of butter in a large pan over medium heat. Add the Arborio rice, stirring for 2 minutes until slightly translucent.
3. Pour in the white wine, stirring constantly until fully absorbed. Tip: The wine should sizzle upon contact—this builds flavor.
4. Add ½ cup of warm broth to the rice, stirring until absorbed. Repeat, adding broth ½ cup at a time, for 18-20 minutes. Tip: Keep the broth at a simmer to maintain even cooking.
5. When the rice is al dente and creamy, stir in the remaining butter, Parmesan, and salt. Tip: Remove from heat before adding the cheese to prevent clumping.
6. Gently fold in the chive blossoms, reserving a few for garnish. Serve immediately.

Outrageously creamy with a subtle onion kick, this risotto shines when topped with extra blossoms. Try it alongside grilled seafood for a summer-ready feast.

Chive Blossom Frittata

Flip your breakfast game with this Chive Blossom Frittata—quick, vibrant, and packed with flavor. Perfect for lazy weekends or meal prep magic.

Ingredients

• Eggs – 6
• Chive blossoms – ½ cup
• Heavy cream – ¼ cup
• Salt – ½ tsp
• Butter – 1 tbsp

Instructions

1. Preheat your oven to 350°F.
2. In a bowl, whisk together eggs, heavy cream, and salt until fully combined.
3. Heat butter in a 10-inch oven-safe skillet over medium heat until melted.
4. Pour the egg mixture into the skillet, stirring gently for 1 minute to start setting the edges.
5. Scatter chive blossoms evenly over the top. Tip: Use scissors to snip blossoms for easy sprinkling.
6. Transfer the skillet to the oven and bake for 15-18 minutes, until the center is just set. Tip: Check doneness by gently shaking the skillet; if the center jiggles slightly, it’s perfect.
7. Let the frittata rest for 5 minutes before slicing. Tip: Run a knife around the edges for clean slices.

Light, fluffy, and floral, this frittata shines with the subtle oniony punch of chive blossoms. Serve it warm with a drizzle of hot honey or alongside a crisp salad for a brunch that’s anything but basic.

Chive Blossom Scones

Now, let’s dive into these flaky, herb-packed scones that’ll steal the spotlight at any brunch. They’re ridiculously easy, outrageously buttery, and speckled with vibrant chive blossoms.

Ingredients

• Flour – 2 cups
• Sugar – ¼ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold and cubed
• Heavy cream – ¾ cup
• Chive blossoms – ¼ cup, chopped

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold, cubed butter to the dry ingredients. Use your fingers to press the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. Stir in the heavy cream and chopped chive blossoms until just combined. Tip: Don’t overmix to avoid tough scones.
5. Turn the dough onto a floured surface. Gently pat into a 1-inch thick circle.
6. Cut into 8 wedges. Place on the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 15-18 minutes, or until golden brown. Tip: Check at 15 minutes to prevent overbaking.
8. Let cool on the baking sheet for 5 minutes before serving.

Kick these scones up a notch by serving them warm with a dollop of herb butter. The chive blossoms add a subtle oniony flavor, while the texture stays perfectly crumbly and tender. Perfect for pairing with your morning coffee or as a savory snack.

Chive Blossom Pickles

Raid your garden for those vibrant chive blossoms—it’s pickle time! These tangy, floral bites are your next fridge staple, ready in a snap.

Ingredients

• Chive blossoms – 1 cup
• White vinegar – 1 cup
• Water – 1 cup
• Sugar – 2 tbsp
• Salt – 1 tsp

Instructions

1. Gently rinse chive blossoms under cold water and pat dry with a towel.
2. In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely.
3. Remove saucepan from heat and let the brine cool for 5 minutes to avoid wilting the blossoms.
4. Pack chive blossoms tightly into a clean, 16-ounce jar.
5. Pour the warm brine over the blossoms, ensuring they’re fully submerged. Tap the jar gently to release any air bubbles.
6. Seal the jar and let it cool to room temperature before refrigerating. Tip: For best flavor, wait at least 24 hours before eating.
7. Store in the refrigerator for up to 2 weeks. Tip: The brine will turn a beautiful pink hue as the blossoms infuse.

Light, crisp, and with a hint of oniony zing, these pickles are perfect atop avocado toast or folded into a creamy potato salad. Their vibrant color and unique flavor will elevate any dish from mundane to memorable.

Chive Blossom and Salmon Quiche

Viral on your feed for a reason—this quiche blends delicate chive blossoms with rich salmon for a brunch showstopper. Flaky crust, creamy filling, zero fuss.

Ingredients

• Pie crust – 1 (9-inch)
• Eggs – 4
• Heavy cream – 1 cup
• Smoked salmon – 8 oz, chopped
• Chive blossoms – ¼ cup, petals only
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F. Unroll pie crust into a 9-inch pie dish; trim edges.
2. Whisk eggs and heavy cream in a bowl until smooth. Tip: Room temp eggs blend easier.
3. Fold in salmon, chive blossoms, salt, and pepper. Tip: Reserve some blossoms for garnish.
4. Pour mixture into crust. Bake 35-40 minutes until set and golden. Tip: Cover edges with foil if browning too fast.
5. Cool 10 minutes before slicing.

Nowhere near ordinary, each bite offers a buttery crunch against the silky, herb-kissed custard. Serve warm with a drizzle of hot honey for a sweet-spicy twist.

Chive Blossom Tea Sandwiches

Grab your aprons because we’re turning chive blossoms into the daintiest, most flavorful tea sandwiches you’ve ever tasted. Perfect for that garden party or a fancy solo snack.

Ingredients

• White bread – 8 slices
• Cream cheese – ½ cup
• Chive blossoms – ¼ cup
• Salt – ¼ tsp

Instructions

1. Lay out 8 slices of white bread on a clean surface.
2. Spread a thin layer of cream cheese evenly on each slice.
3. Sprinkle chive blossoms and a pinch of salt over the cream cheese on 4 slices.
4. Top with the remaining slices, cream cheese side down, to form sandwiches.
5. Trim the crusts off each sandwich with a sharp knife for a clean look.
6. Cut each sandwich into 4 small squares or triangles.
7. Serve immediately or chill for 10 minutes to let the flavors meld.

Make these sandwiches pop by pairing with a light herbal tea. The creamy texture meets the subtle oniony punch of chive blossoms in every bite.

Chive Blossom and Cucumber Salad

Peel back the ordinary and dive into a salad that’s as vibrant as your summer playlist. This Chive Blossom and Cucumber Salad is crisp, colorful, and ready in a flash.

Ingredients

• Cucumber – 1 large, thinly sliced
• Chive blossoms – ½ cup, petals only
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Wash the cucumber under cold water, then pat dry with a clean towel.
2. Using a sharp knife or mandoline, slice the cucumber into thin rounds, about 1/8 inch thick.
3. Gently separate the chive blossom petals from the stems, ensuring no green parts are included.
4. In a large mixing bowl, combine the cucumber slices and chive blossom petals.
5. Drizzle olive oil and lemon juice over the cucumber and chive blossoms.
6. Sprinkle salt evenly over the salad.
7. Toss the salad gently with your hands or salad tongs until all ingredients are well combined.
8. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

This salad bursts with a crisp texture and a peppery kick from the chive blossoms. Serve it alongside grilled fish or fold it into a wrap for a refreshing crunch.

Chive Blossom Pizza

Transform your pizza night with this vibrant Chive Blossom Pizza. It’s a showstopper that’s surprisingly simple to whip up.

Ingredients

• Pizza dough – 1 lb
• Olive oil – 2 tbsp
• Mozzarella cheese – 1 cup, shredded
• Chive blossoms – ½ cup
• Salt – ½ tsp

Instructions

1. Preheat your oven to 475°F. Tip: A pizza stone works best for a crispy crust, but a baking sheet is fine.
2. Roll out the pizza dough on a floured surface to a 12-inch circle. Tip: For an extra crispy edge, leave the crust slightly thicker.
3. Brush the dough with olive oil, then sprinkle evenly with salt.
4. Spread the shredded mozzarella over the dough, leaving a small border for the crust.
5. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
6. Remove from the oven and immediately scatter the chive blossoms on top.

Admire the delicate flowers against the melted cheese. The blossoms add a subtle onion flavor that’s fresh, not overpowering. Serve slices with a drizzle of olive oil for an extra touch of luxury.

Chive Blossom and Mushroom Pasta

Yearning for a dish that screams summer? This pasta blends earthy mushrooms with the delicate oniony punch of chive blossoms—ready in under 30 minutes.

Ingredients

• Pasta – 8 oz
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Mushrooms – 1 cup, sliced
• Chive blossoms – ¼ cup, petals only
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parmesan cheese – ¼ cup, grated

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add garlic and sauté for 30 seconds until fragrant.
5. Add mushrooms and cook for 5-7 minutes until golden and tender. Tip: Don’t overcrowd the pan to ensure even browning.
6. Drain pasta and add it to the skillet with mushrooms.
7. Toss to combine, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
8. Stir in chive blossom petals, salt, and black pepper.
9. Remove from heat and sprinkle with Parmesan cheese. Tip: For extra flavor, let the pasta sit for 2 minutes before serving to allow the cheese to melt slightly.

Outrageously creamy with a subtle crunch from the chive blossoms, this pasta is a textural dream. Serve it with a crisp white wine or top with extra blossoms for a pop of color.

Chive Blossom and Lemon Zest Cookies

Rethink your cookie game with these zesty, floral bites that pack a punch. Perfect for spring picnics or a bold tea-time twist.

Ingredients

• Flour – 1 cup
• Sugar – ½ cup
• Butter – ½ cup, softened
• Egg – 1
• Lemon zest – 1 tbsp
• Chive blossoms – ¼ cup, finely chopped
• Baking powder – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg until fully incorporated, then mix in the lemon zest and chive blossoms.
4. Tip: For the best flavor, use fresh chive blossoms and zest the lemon right before adding.
5. Whisk together the flour, baking powder, and salt in a separate bowl.
6. Gradually add the dry ingredients to the wet, mixing until just combined to avoid tough cookies.
7. Tip: Don’t overmix the dough; it should come together but remain slightly sticky.
8. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are just golden but the centers are still soft.
10. Tip: Cookies will continue to set as they cool, so pull them out when they look slightly underdone.
11. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Outrageously fragrant with a delicate crunch, these cookies are a floral dream. Serve them with a dollop of lemon curd or crumbled over vanilla ice cream for an extra zing.

Chive Blossom and Avocado Toast

Just when you thought avocado toast couldn’t get any better, we’re topping it with vibrant chive blossoms for a pop of color and a subtle oniony kick.

Ingredients

• Bread – 2 slices
• Avocado – 1, ripe
• Chive blossoms – ¼ cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Toast the bread until golden and crisp, about 3 minutes in a toaster or under a broiler set to high.
2. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Tip: Use a ripe avocado for easy mashing and the creamiest texture.
3. Add lemon juice and salt to the avocado. Mash with a fork until smooth but slightly chunky.
4. Drizzle olive oil over the toasted bread. Tip: Olive oil adds richness and helps the avocado stick to the toast.
5. Spread the mashed avocado evenly over the toast.
6. Gently pull apart the chive blossoms and scatter them over the avocado. Tip: Chive blossoms are delicate, so handle them lightly to keep their shape.

Yum! The creamy avocado pairs perfectly with the crisp toast, while the chive blossoms add a subtle onion flavor and a gorgeous purple hue. Try serving it with a sprinkle of red pepper flakes for an extra kick.

Chive Blossom and Chicken Stir Fry

Elevate your stir-fry game with this vibrant Chive Blossom and Chicken Stir Fry. Quick, flavorful, and packed with color, it’s a weeknight winner.

Ingredients

• Chicken breast – 1 lb, sliced
• Chive blossoms – ½ cup
• Soy sauce – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable oil – 1 tbsp

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced chicken breast to the skillet. Cook for 5-7 minutes, stirring occasionally, until no pink remains.
3. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
4. Push chicken to one side of the skillet. Add minced garlic to the empty space. Sauté for 30 seconds until fragrant.
5. Mix garlic with chicken. Pour soy sauce over the mixture. Stir to coat evenly, cooking for another 2 minutes.
6. Tip: Use low-sodium soy sauce to control the saltiness.
7. Add chive blossoms to the skillet. Stir-fry for 1 minute just to warm them through.
8. Tip: Chive blossoms are delicate; add them last to preserve their color and texture.
9. Remove from heat. Serve immediately.

Light and aromatic, this dish boasts tender chicken with a punch of garlic and the subtle oniony hint of chive blossoms. Try it over steamed rice or alongside crisp greens for a fresh take.

Chive Blossom and Beetroot Salad

Bold flavors meet in this chive blossom and beetroot salad—a vibrant, crunchy, and slightly sweet dish that’s as Instagrammable as it is delicious.

Ingredients

• Beetroots – 2 medium, peeled
• Chive blossoms – ½ cup
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F. Wrap each beetroot in aluminum foil and place on a baking sheet.
2. Roast the beetroots for 45 minutes or until a knife slides in easily. Let them cool for 10 minutes. Tip: Roasting enhances their natural sweetness.
3. Slice the cooled beetroots into thin rounds, about ¼ inch thick.
4. In a small bowl, whisk together olive oil, lemon juice, and salt. Tip: Fresh lemon juice brightens the dish.
5. Arrange the beetroot slices on a plate, drizzle with the dressing, and scatter chive blossoms on top. Tip: Chive blossoms add a mild onion flavor and a pop of color.

Gorgeous layers of tender beetroots and delicate chive blossoms create a salad that’s both earthy and fresh. Serve it as a side or top with goat cheese for an extra creamy bite.

Conclusion

Zesty, vibrant, and versatile, our roundup of 25 Delicious Chive Blossom Recipes is your year-round guide to adding a burst of flavor to any meal. Whether you’re a seasoned chef or a curious cook, there’s something here to inspire your next culinary adventure. Don’t forget to share your favorites in the comments and pin your must-try dishes on Pinterest. Happy cooking!

Bella Bacinos