This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Chive flowers
If you have a chive plant in your garden or on your balcony (which is a very good idea, by the way) you should be seeing beautiful purple flowers like this one as I write this:
The stem of these flowers is very hard, but the flower itself consists of small heads that can be easily detached by pulling on them.
It is not at all obvious, but these chive flowers can be eaten, and better than that, they bring a delicious fresh and garlicky taste that goes perfectly with a salad for example.
Moreover, their pretty mauve color is also a decorative asset, they make very well by bringing a note of color which makes its small effect in the salads already mentioned but also for, for example, the decoration of a fish fillet just before the service to your guests.
Two drawbacks to this mini concert of praise: 1) systematically throw away the stem, which although green is tasteless and very hard and 2) flowers like chives do not like cooking, where they quickly lose all their taste, hence the preference for dishes without cooking, or adding just when serving.
To sum up: Use chive flowers for taste and/or decoration of your dishes, preferably without cooking.
The stem of these flowers is very hard, but the flower itself consists of small heads that can be easily detached by pulling on them.
It is not at all obvious, but these chive flowers can be eaten, and better than that, they bring a delicious fresh and garlicky taste that goes perfectly with a salad for example.
Moreover, their pretty mauve color is also a decorative asset, they make very well by bringing a note of color which makes its small effect in the salads already mentioned but also for, for example, the decoration of a fish fillet just before the service to your guests.
Two drawbacks to this mini concert of praise: 1) systematically throw away the stem, which although green is tasteless and very hard and 2) flowers like chives do not like cooking, where they quickly lose all their taste, hence the preference for dishes without cooking, or adding just when serving.
To sum up: Use chive flowers for taste and/or decoration of your dishes, preferably without cooking.
Lasts posts
XO Cognac Explained: Meaning, Aging, and Flavor Profile
XO Cognac always goes beyond the labels on the bottle: it is often associated with tradition and quality. You get to appreciate the artistry, character and ageing process when you understand what defines this smooth Cognac. The section below tackles everything about XO Cognac, from complex flavour...January 28th 2026701 Sponsored article
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?December 1st 20252,5065
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?November 24th 20251,6375
Who's making the croissants?
When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...November 23th 20251,480
Oven height
When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.October 8th 20254,8685
Other pages you may also like
Tranché, dissociated, failed, in short... missed!
When preparing a sauce or a cream, there's always a (small) risk that the creamy preparation you're working on will suddenly separate into two parts of different textures: a liquid part, for example, and a more or less solid part, or even become lumpy. It's terribly frustrating, but we'll see...June 19th 202313 K5
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...January 30th 201563 K4.0
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.June 21th 201769 K 24.2
Oven height
When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.October 8th 20254,8685
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...March 6th 201379 K4.0
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.