There’s something magical about the moment when chive blossoms burst into bloom because those soft purple pom-poms signal the actual start of summer. And for years my mother-in-law has given me a big bouquet in late May as kind of a seasonal celebration – which is insanely thoughtful of her. Thanks, Patricia! Also, as a coincidence my mother has turned into the queen of homemade finishing salts. Sage and thyme salt, parsley salt, and chive salt all sit merrily in her kitchen cupboard.
You see where this story is going, right? So, with my mother-in-law and my mother in mind, I decided to dehydrate the beautiful chive blossoms and to combine them with salt.
And I’m madly in love with this simple finishing salt! It captures the mild oniony bite of the blossoms, delicate floral notes, and gorgeous color. It’s easy to make, beautiful in a jar, and instantly makes everyday food feel a little more special. Which I’m a huge fan of.
Why You’ll Love It
- It uses just two ingredients and comes together with very little hands-on time.
- The flavor is savory, fresh, and perfect for finishing a green salad, roasted vegetables, potatoes, bread, and grilled meats.
- It preserves the flavor of chive blossoms beyond their short season.
- It makes a lovely homemade gift for gardeners, cooks, and hosts.
Ingredients
- ½ cup chive blossom petals, freshly picked
- ½ cup flaky sea salt or coarse kosher salt
Choose blossoms that are fully open and still vibrant, not faded or papery. I like to use a flaky salt or coarse kosher salt because it creates a light, pretty finishing salt and allows the flavor of the blossoms to come through clearly. It’s also important that the blossoms are completely dry before mixing so the salt stores well. But more on that later.
How to Make Chive Flower Salt
- Harvest the blossoms when they are fresh, fully open, and brightly colored. Gently remove the purple petals from the green stems.
- Rinse the blossoms quickly and let them dry completely before using. (Hello, salad spinner and paper towels!) Because any lingering moisture can make the dehydration time that much longer.
- Heat your oven to 150-170 degrees. Gently pull off all of the chive blossom petals and lay them on a parchment lined rimmed baking sheet. Bake for 1 ½-2 hours, or until the petals are completely dried and crumble at the touch.
- Combine the dried petals with the salt in an airtight jar and shake well. Then, store it in a cool dry place to keep the robust color as long as possible.
How to Use It
Use chive flower salt anywhere you’d normally reach for a finishing salt. Sprinkle it over soft scrambled eggs, avocado toast, roasted asparagus, grilled chicken and veg, baked potatoes, fresh tomato slices, or buttered bread. It’s especially good on simple foods where the savory floral flavor has room to shine.
Storage Tips
Be sure the mixture is fully dry before jarring it. Store it in an airtight container away from light and heat; a cool pantry or cabinet is ideal. Over time, the purple color may soften, but the flavor will remain delicious.
Whether you tuck a jar onto your own spice shelf or wrap one up as a gift, chive flower salt is one of those tiny kitchen projects that feels both practical and joyful. It’s a delectable way to carry a bit of spring into the months ahead—one pinch at a time.
Chive Blossom Salt
Ingredients
- ½ cup washed and dried chive flowers petals removed
- ½ cup coarse kosher or flaky sea salt
Instructions
- Preheat oven to 150-170 degrees. (Depending on how low your oven will go.)
- Place the petals on a parchment lined rimmed sheet pan. Bake for 1 ½-2 hours or until completely dried and crumbly to the touch.
- Combine the petals and salt in an airtight jar. Shake well and store in a cool, dark place for up to 1 year.