They seem delicate and inconspicuous, but chive flowers have something special. Many people simply cut them in June without knowing what power they contain. At this time they not only develop a special taste, but also an amazing effect on the body and the garden. In this article we will explain why it is better to leave them alone and how you can skillfully use their hidden potential to your advantage.
Chive flowers are not only visually appealing, but also edible. They have a mild, onion-like flavor and are ideal as a decorative garnish for salads, soups or even as an ingredient in herb butter. It is best to harvest the flowers in the morning when they are fresh and crisp.
Flowering chives remain edible
Even when chives flower, the stems remain edible. However, they can be a little tougher and stringier. Then cut them just above the base and use the younger, more tender shoots for fresh herb blends, sauces or spreads.
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Quince skin: here’s how to store quincesUse the plant for self-propagation
Leave a few flowers to allow the plant to mature and produce seeds. This allows the chives to reproduce and you can grow new plants from these seeds next year.
Inspiration for spring and summer
With our self-created wild herb magazine, you can experience the world of wild herbs and medicinal plants in a new way every season. You can find interesting reports, delicious recipes and easy-to-implement inspirations such as ointments and creams in our
Regular cutting promotes growth
Regular pruning, especially when the flowers are still closed, promotes strong, bushy growth. If you want a continuous harvest, cut the chives to about two-thirds of their height. Even already cut chives can be eaten again. The interface remains a little yellow, but it doesn’t matter. Regrown chives taste just as good.
Microgreens without daily watering – is it possible?
Yes, you can, with one smart cultivation system with water storage (available here), specially developed to relieve everyday life. There is no need to constantly rinse the seedlings if you use a sprout jar, just fill it with water once and harvest after 7 days. Don’t feel guilty if you forget. Instead: natural self-sufficiency – even for those without a green thumb
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Heating eucalyptus foot bath in winter – Herb cellarHandmade, sustainable, functional
What makes this system special: it combines elegant design with well-thought-out functionality. The bowl is made from handmade gray ceramic and comes with a matching engraved birch wood lid. Nice enough to stay permanently on your windowsill and sturdy for everyday use.
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You don’t need a green thumb. Simply pour in the water and a week later you will have fresh mini greens for salads, bowls, breads or smoothies. Check it out below and secure the seed tray.
Avoid parasites and diseases
Chives can be susceptible to fungal diseases such as powdery mildew. The flowers should therefore not grow too densely so that the plant is well ventilated. Regularly check for pests and remove infected shoots to ensure a healthy plant. Flowering chives are not only beautiful to look at, they are also edible and have multiple uses in the kitchen. With these tips you can ensure your plant stays healthy and get the most benefits from the flowers and stems!
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This wild plant outperforms any vegetable and now grows everywhere in AprilWild herbs in the garden and lawn
«With wild herbs and medicinal plants all year round“(available here) is the ideal book to familiarize yourself with local medicinal and spontaneous herbs. Every season we present you the most important wild herbs and medicinal plants, how to recognize them, collect them and use them.
Recipe 1: chive flower salt
Ingredients:
- 2 cups coarse sea salt
- 1 cup chive flowers (fresh or dried)
Directions:
- Remove the chive flowers from the stems and chop them lightly.
- In a mortar or food processor, combine the salt and flowers until the flowers are evenly distributed in the salt.
- Store the chive flower salt in an airtight jar.
- Use it as a flavorful topping for soups or salads. Salt gives dishes a slightly oniony note.
Recipe 2: Spring salad with chive flower sauce
Ingredients:
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These 5 herbs need to be cut now in September for a longer harvest- 1 bunch of mixed wild herbs (e.g. plantain, ground grass, dandelion, burnet, nettle)
- 1 bunch radishes (sliced)
- 1 cucumber (sliced)
- 1 carrot (grated)
- 2 tablespoons chive flowers (fresh, chopped)
For the seasoning:
- 3 tablespoons of olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon mustard
- 1 liter of honico
- 1 tablespoon fresh chive flowers (chopped)
- Salt and pepper to taste
Directions:
- Wash the wild herbs well and place them in a bowl together with the radishes, cucumber and carrot.
- For the dressing, mix all the ingredients in a small glass and shake vigorously until a smooth mixture is formed.
- Pour the dressing over the salad and mix well.
- Decorate with fresh chive flowers and serve
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