Public service announcement: If you have chives that just bloomed, use the blossoms while new and delicate (tough and seedy if you wait). We enjoyed our chive blossoms as a topping for ravioli stuffed with smoked mozzarella, ricotta, artichoke, and spring herbs.
I also like chive blossoms on salads, especially potato salad. Wondering if it’s worth infusing some in chive blossom vinegar?
