Herbal Salt with Chive Blossoms
The showy purple flowers of chive plants, a species of the allium family which includes onions, leeks, shallots, scallions, and garlic, bloom every Spring and last for about 2 weeks. In the last post, we covered how to infuse chive blossoms into vinegar. Along with infusing them into vinegar, using chive flowers to make a finishing salt is a great way to capture the flavor and essence of their short season.
Finishing salts are an easy way to use the herbs in your garden and they make beautiful and delicious handmade gifts. Chives have a mild green onion flavor that pairs well with savory dishes. Use chive blossom salt on grilled meats and veggies, sprinkle it over avocado toast, pizzas, and salads, or use it to make a flavored butter to pair with bread or French breakfast radishes.
How to Make Herbal Finishing Salt
Step 1: Combine the ingredients
First, line a small sheet pan or tray with parchment paper. Fold a piece of cheesecloth to fit the size of the tray.
Next, pick chive blossoms off of flowering chive heads to make 1 cup of blossoms.
Combine the salt, chive blossoms, and lemon zest right on the parchment-lined tray using your clean and/or gloved hands. Spread out the mixture into one layer and cover it with cheesecloth.
Step 2: Dry or dehydrate the herb salt
Allow the salt mixture to dry out at room temperature in a warm and dry area of your home. This will take around 2-4 days depending on the humidity. Check it daily and stir it around to encourage even drying. Alternatively, dry the mixture in a dehydrator.
Step 3: Store the chive flower salt
Once the finishing salt is dry, package it into a clean dry jar with an airtight lid or package into spice jars and label to give as gifts.
Tips for Making Chive Blossom Finish Salt
Remember the ratio
1 dry cup of salt per 1 dry cup of chive blossoms per 1 tablespoon of freshly grated lemon zest.
Pick the right salt
Opt for flaky with large crystals such as Maldon salt, Cyprus flake salt, or Diamond Crystal kosher salt.
Be patient
It is best to let the finishing salt slowly dry over a few days in a warm and dry area of your home. Use cheesecloth to cover the salt and protect it from dust or insects as it dries. If you have a dehydrator that can also be used to dry the salt.
Keep away from light
Store the chive flower salt away from sources of light and heat. A cool dark cabinet is the best spot. Chive flowers will lose their color over time as the salt absorbs their flavor.
Frequently Asked Questions:
When do chive flowers bloom?
Chive plants flower in mid-late Spring. They are usually in bloom in June in New England.
Are chive blossoms always purple?
No, there are several varieties of chives and some have white flowers such as garlic chives. Use any type of flowering chives in this recipe.
How long does herbal salt last and does it need to be refrigerated?
As a general rule, herbal finishing salts will keep for up to 1 year stored in a cool dark area away from light and heat. Salt is a natural preservative in and of itself. There is no need to refrigerate herb-infused salt.
For more delicious ways to use chive flowers check out these recipes:
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Chive Blossom Finishing Salt
Ingredients
- 1 cup flaky sea salt such as Maldon
- 1 cup chive blossoms loosely packed
- 1 tablespoon grated lemon zest
Instructions
- Line a small sheet pan or tray with parchment paper. Fold cheesecloth to fit the size of the tray.
- Pick chive blossoms off of flowering chive heads to make 1 cup of blossoms.
- Combine the salt, chive blossoms, and lemon zest right on the parchment-lined tray using your clean and/or gloved hands. Spread out the mixture into one layer and cover it with cheesecloth.
- Allow the salt mixture to dry out at room temperature in a warm and dry area of your home. This will take around 2-4 days depending on the humidity. Check it daily and stir it around to encourage even drying. Alternatively, dry the mixture in a dehydrator.
- Once the finishing salt is dry, package it into a clean dry jar with an airtight lid or package into spice jars and label to give as gifts.
Notes
Nutrition
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Kaity Farrell
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