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Flowering chives look beautiful, but what does that mean for their use in the kitchen? Many people wonder whether flowering chives are still edible or even poisonous.
According to an article on myHOMEBOOK, there is no need to worry: flowering chives are not poisonous and can still be used.
Normally, chives are harvested regularly, so they rarely flower. However, if you forget to cut it, it blooms between May and August with pretty purple to red flowers.
These flowers are not only edible but also a real eye-catcher in the kitchen. However, the stems lose their aroma during and after flowering and become hard and bitter as the plant puts its energy into the flowers.
The flowers themselves, on the other hand, are edible and have a slightly sweet taste, similar to young, fresh chives.
They are ideal as a decoration and ingredient in dishes, such as chive butter. The flowers are also popular with bees and bumblebees.
If you still want to cut the chives, you should do so about two centimetres above the ground so that the plant can sprout again.
Another tip is to make chive flower oil: put the flowers and stems in a jar of sunflower oil and leave to infuse for two weeks. The aromatic oil makes an excellent souvenir.
- source: dagens.de/picture: Bild von Hans Linde auf Pixabay
