I don’t know; I can only think of removing the flowers ASAP and saving seed (which I haven’t done).
My shallots are bolting, and my garlic will soon. I found this about cooking with them.
Albuquerque Urban Homestead; The Season of Scapes
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I’ll lop off the flowers, but that sage is immortal. I don’t think I need to save the seeds.
just cut some chive blossoms to make chive blossom vinegar to use in a vinaigrette dressing. looking forward to the vinegar color change since purple is my favorite color.
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A few weeks ago, I was at the Union Square Greenmarket and stopped by Mushroom Queens. They were giving away spent mushroom blocks to use as compost, so I grabbed one and mixed it into my potting soil. Look! Baby mushrooms!
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Garlic scapes are fairly popular here. I’ve never used them.
Here are some recipes from southwestern Ontario
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Pretty
What kind of mushrooms are these? I don’t think I’ve ever seen that type. They’re sure pretty.
Pink oysters.
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Interesting! I have a ton of chives around my house, but didn’t know you could use them like this. Is the taste of the flower similar to the oniony sweetness of the chives. I do find them so pretty, and since I never cut the flowers I have random chives growing in a lot of stray pots and garden beds because the seeds drop all over the place.
I have Chinese garlic chives but their flowers are small and white and they flower in a bunches. I wonder if those can be used in something similar too. The bees love all the chive flowers, so I’ll save some for the bees.
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this is my first time doing this, so the following description comes from a food website:
“Chive flowers have a subtly sweet and delicate onion flavor with a hint of garlic. The taste is milder compared to the pungency of chive leaves.”
i’m assuming the infused vinegar will have the taste profile described above. the vinaigrette adds honey to sweeten the vinegar.
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I’ve started harvesting fava beans
I’m trying to focus on an amount that’s not overwhelming, and use for a serving or three of pesto.
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