My herb garden is ahead of schedule. It's been warmer than usual here. So I not only have chives and lots of other things coming up but my chives already have blossoms.
I cut off a bunch of the blossoms so the chive plants would continue to go strong.
Then I tossed them onto tonight's salads. The blossoms were not really open -- kind of buds about to open.
I've seen ways to use the chive blossoms but don't think we ever have.
I was surprised. The blossoms were stronger than the minced chive shoots and really good.
Just a revelation to pass along to others.
And now that I know how great these are, open to more ideas for using them.