Fw: The Wonders of the Chive Blossom

[Guest guest]

Blessings of White light

Becky and my girls

Reiki Master

zoning consultant

www.PetPigZone.com

 

 

 

> > > > > > The Wonders of the Chive Blossom

> > > > > >

> > > > > > If you've only grown one herb in your life, it's

> > > > > > probably chives.

> > > > > > They're from the onion family but are considered an

> > > > > > herb. Most people

> > > > > > know chives for the green stalks that are used in

> > > > > > soups and salads. What

> > > > > > you may not realize is that the beautiful blossoms

> > > > > > they produce in the

> > > > > > spring are edible as well! In fact, you can use them

> > > > > > in a lot of

> > > > > > different ways. Even if you don't eat the blossoms

> > > > > > it's important to

> > > > > > remove them - if they set seed, they'll take over

> > > > > > your garden!

> > > > > >

> > > > > > Chive blossoms have a very nice mild oniony flavor,

> > > > > > so you can add them

> > > > > > to anything you would normally add an onion to. The

> > > > > > only difference is

> > > > > > that you'll get this nice lavender color which

> > > > > > complements things like a

> > > > > > tossed salad. Not only does it look great, but it

> > > > > > tastes wonderful.

> > > > > >

> > > > > > You can also chop up the blossoms and the stems,

> > > > > > then mix into butter.

> > > > > > Let it sit overnight, and you have a delicious

> > > > > > herbal butter.

> > > > > >

> > > > > > One of my favorite ways of using chive blossoms is

> > > > > > to make an herbal

> > > > > > vinegar. You can do that by heating up white

> > > > > > distilled vinegar, making

> > > > > > sure not to let it boil. Pour the warm vinegar into

> > > > > > a jar that has been

> > > > > > packed with fresh blossoms. The vinegar will take on

> > > > > > a nice flush color

> > > > > > as well as the flavor of the chives. Let it sit for

> > > > > > a week or two, then

> > > > > > strain it through a coffee filter into a clean,

> > > > > > decorative jar that has

> > > > > > been stuffed with new, fresh chive blossoms. You'll

> > > > > > get a wonderful

> > > > > > herbal vinegar, great for salads and pastas. You can

> > > > > > tie a little ribbon

> > > > > > around your jar to make an excellent gift.

> > > > > >

> > > > > > If you don't have the time to use your blossoms now,

> > > > > > bag them up and

> > > > > > throw them in the freezer, they'll be ready whenever

> > > > > > you are!

> > > > > >

> > > > > >

> > > > > > For your garden,

> > > > > > I'm Rebecca Kolls

> > > > > > " Keep those hands dirty! "

> > > > > >

> > > > > > ***

> > > > > >

> > > > > > Don't forget to watch " Rebecca's Garden " on TV this

> > > > > > weekend! Check your

> > > > > > local TV listings for showtimes.

 

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[Guest guest]

Dear Rebecca,

 

Could you do a little research and tell us the actual uses of that herb?

 

Best wishes.

 

SwamyRebecca A DiNolfi <Rdinolfi wrote:

 

Blessings of White lightBecky and my girlsReiki Masterzoning consultantwww.PetPigZone.com> > > > > > The Wonders of the Chive Blossom> > > > > >> > > > > > If you've only grown one herb in your life, it's> > > > > > probably chives.> > > > > > They're from the onion family but are considered an> > > > > > herb. Most people> > > > > > know chives for the green stalks that are

 

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