This chive blossom vinegar is a fun and easy way to put those chive flowers to good use! With a vibrant pink color and a light onion flavor, this infused vinegar is great to use in all of your meals.

I always know summer is here when my chives begin to bloom. I look forward to those happy, purple flowers every single year.

Chives are an excellent culinary herb that I think everyone should grow! They are perennial, so you only need to plant them once for years of chive harvests. They are also lovely in the garden and delicious in nearly every savory dish. Chives are easy to grow and incredibly useful in the kitchen.

They also produce one of my favorite edible flowers: chive blossoms. These small, puffy flowers have a nice flavor with just a hint of onion. I enjoy having them in the garden (so do the bees!) and I always harvest some for a batch of this chive blossom vinegar.

If you want to make your own chive blossom vinegar, read on to learn how!

What are Chive Blossoms?

Chive blossoms are the purple, edible flowers that emerge from chive plants each year in late spring or early summer. If left alone, they will dry up and produce chive seeds. However, many gardeners enjoy harvesting the beautiful chive blossoms for culinary use.

Chive plants in their first year generally do not produce chives, but in the second year and beyond, chive blossoms are more than plentiful. For those who don’t have chive blossoms in their gardens, these lovely little flowers can often be found at farmer’s markets in bunches with fresh chives.

​Chive blossoms make excellent garnishes for savory dishes and they are the key ingredient in this delicious infused vinegar recipe.

This post contains affiliate links. If you make a purchase through the links, I will earn a small commission that helps me continue to provide gardening content. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

Are Chive Blossoms Edible?

​Yes, chive blossoms are edible and actually quite tasty! In fact, I included them in my list of the best edible flowers to grow in your garden. 

The little flowers have a mild chive flavor and a beautiful color. The flowers are typically used as a savory garnish, either as whole blooms or as petals. The petals look like purple, edible confetti and are a really fun addition to any meal. 

Besides edible garnishes, my favorite use for chive blossoms is this infused vinegar. It is a great way to preserve your chive blossoms and it is delicious.

Ingredients

Chive blossom vinegar couldn’t be easier, having only chive blossoms and – as you can probably guess – vinegar. Here’s what you need to know:

Fresh chive blossoms: Harvest your chive flowers when they are in full bloom for the best flavor. Feel free to substitute with the blossom of garlic chives for more of a garlicky flavor. 

Vinegar: It’s best to use a clear vinegar such as white distilled vinegar or white wine vinegar.

I’ve never tried it, but I imagine champagne vinegar would be delightful as well!

How to Make Chive Blossom Vinegar

Harvest Your Chives

When the chive blossoms are in full bloom, pluck or snip them off of the chive plant. They don’t last long after that, so use them quickly.

Prepare the Chive Blossoms

Give the flowers a quick rinse under cold water to wash away any dirt of bugs. Place them onto a tea towel or paper towel and pat them dry. Pack the blossoms into a clean glass jar.

Make the Vinegar

Pour the vinegar into the jar up to the very top. Press down the chive blossoms to submerge them all under the vinegar. Cover the jar with a plastic lid or a metal lid with a piece of parchment paper under it. Vinegar causes the metal lids to corrode, so the parchment paper will act as a barrier between the vinegar and the lid.

Infuse

Allow the vinegar to infuse in a dark place for 1-2 weeks. The longer you leave it, the more strongly flavored it will be. 

Strain

Strain the chive vinegar through a cheesecloth or a coffee filter. Discard the chive blossoms (I recommend composting them). Bottle the vinegar and use in homemade salad dressing and more!

Uses for Chive Blossom Vinegar

Chive blossom-infused vinegar is useful for just about anything you would typically use vinegar in! My favorite ways to use it are:

• Homemade salad dressings
• Refridgerator pickled veggies (like these pickled radishes)
• Add to soups for a bit of acidity
• Drizzle on sandwiches along with some oil

Chive blossom vinegar also makes a lovely gift. It’s a gorgeous shade of pink, it has a long shelf life, and just about anyone can find a use for vinegar! Put the infused vinegar in a glass bottle with a pretty label and use it for hostess gifts or as part of a foodie gift basket.

Frequently Asked Questions

Can I use apple cider vinegar or red wine vinegar?

You definitely can, though the color and flavor will vary. White vinegars with the mildest flavor allow the purple color and chive flavor to shine.

Is there a way to make this vinegar more quickly?

If you don’t have a week or two to wait, you can make chive blossom vinegar with the hot vinegar method. Warm your vinegar up on the stove, then pour it over your chive blossoms. Let it steep overnight before straining. The flavor and color will not be as good with this method, but it works in a pinch.

Need some inspiration for using your chives? Try this fresh chive butter recipe.

These vegetable spring rolls with homemade peanut sauce are fresh, healthy, and full of flavor. They add loads of fresh veggies to your diet and come together quickly for the perfect weeknight meal or fast lunch.

Rice paper veggie spring rolls are a great way to enjoy the season with crunchy, raw vegetables. After months of eating warm, comforting winter meals, the fresh spring vegetables in these homemade spring rolls are a welcome change. 

These rolls are like a handheld salad dipped in delicious, savory peanut sauce for a healthy appetizer or snack. If you want a fun way to eat loads of fresh vegetables, you’ll want to try this recipe!

Why You’ll Love This Recipe

Easy: These fresh spring rolls require a little prep work, then the assembly takes just a few minutes. With almost no cooking, they are a great fast side dish for a weeknight or a quick lunch.

Fun: Between the colorful ingredients and the engaging assembly, these spring rolls are fun to make and eat.

Delicious: The freshness of the veggies with the complex peanut sauce flavors makes for a tasty, crunchy meal.

What to Put in Fresh Vegetable Spring Rolls

Spring rolls can have just about anything you like in them! They are typically made up of loads of fresh veggies and a source of protein wrapped in rice paper. This recipe uses:

• Red cabbage
• Carrots
• Cilantro
• Green onions
• Spinach
• Snap peas
• Radishes
• Tofu

You can add other fresh veggies, bean sprouts, shrimp, or rice vermicelli (glass noodles) if you like. Here are a few of my favorite veggies to add to these spring rolls:

• Microgreens
• Bell peppers
• Cucumber
• Water chesnuts

How to Make Spring Rolls in Advance

Spring rolls can be stored in an airtight container for about a day before the rice paper dries out, so they aren’t ideal for meal prep. To prevent sticking, it’s best to wrap each spring roll in a piece of plastic wrap or place a small piece of parchment paper in between each roll.

The vegetables can be chopped a few days in advance and the tofu can be baked in advance to make for quick assembly when you’re ready to serve the spring rolls. In addition, you can prepare the peanut sauce up to 5 days in advance.

How to Make Vegetable Spring Rolls

Prepare the Tofu

Prepare your tofu by pressing it in a towel for about 10 minutes to remove as much liquid as possible. Cut the tofu into thin strips about ¼ inch thick and 3 inches long. Toss the tofu sticks gently in oil, garlic powder, and cayenne pepper. Bake the tofu at 400 for 20 – 30 minutes or until golden brown and slightly crispy.

Prepare the Veggie Fillings

Wash your vegetables and peel the carrots. To prepare the veggies, follow these guidelines:

Cilantro: Remove the leaves from the stems.

Carrots: Shred in a food processor or use a vegetable peeler to create carrot strips.

Spinach: Chop into ⅛ – ¼ inch wide strips. You can also just add the leaves whole.

Red Cabbage: Remove the outer leaves, then chop finely.

Snap Peas: Slice lengthwise into ⅛ – ¼ inch wide strips. Remove the ends if you prefer.

Green Onions: Chop into small circles or 3-inch long strips.

Radishes: Slice into thin tokens or dice small.

Make the Peanut Sauce

Combine the ingredients in a small bowl and stir well. Add hot water until it reaches your desired consistency. It should be smooth and thin enough to dip the spring rolls, but not so thin that it is runny.

Assemble the Rolls

Assemble a pie pan with cool water, a tea towel, rice paper wrappers, and your fillings.

To make a spring roll, dip a rice paper sheet in cool water for about 10 seconds. You want to leave it long enough for the rice paper to be pliable but not overly sticky and fragile. If you find that the rice paper is getting soft too quickly, reduce the amount of time it is in the water. I’ve found that if I remove the rice paper right before I think it is ready, it continues to soften while I assemble and has the perfect texture.

Lay the piece of rice paper out gently on a tea towel to absorb excess water and create a pile of veggies and tofu on the bottom ½ of the wrapper.

Wrap the spring roll by folding the bottom of the wrapper up towards the top, then gently pulling it snug around the fillings. Then fold the two sides of the wrapper towards the middle. Roll the spring roll upward until the entire rice paper is folded around the roll, working to keep it neat and snug.

Savor the season with more great recipes for spring:

Lemon Orzo Salad with Asparagus and Feta

Blueberry Matcha Latte

Carrot Top Pesto

Carrot Top Pesto is a tasty, nutritious way to curb food waste in your kitchen. It comes together in minutes with just a few ingredients and tastes great in a variety of dishes!

If you’ve ever grown your own carrots or bought fresh carrots from a farmer’s market or grocery store, you have probably found that they have a bunch of leafy greens attached to them. Before you throw them out, consider making those fresh carrot greens into a yummy homemade pesto.

This delicious carrot top pesto recipe is one of my favorite ways to save money and keep food out of the trash or compost bin. The tops of carrots are rarely used for recipes, but they are tasty and useful. This is one of my favorite pesto recipes and often crave it even more than traditional pesto!

Can You Eat Carrot Tops?

Yes, carrot tops are edible! Every part of the carrot is edible, though we usually only eat the root, which is the carrot. Carrot tops are high in Vitamin A, Vitamin C, and Vitamin K and they provide a great source of dietary fiber. 

What Is Carrot Top Pesto?

Carrot top pesto is a sauce made by blending carrot tops, oil, garlic, some type of nut, and spices together until it is smooth. It is a tasty way to utilize food scraps that are normally thrown away in an easy low-waste recipe.

How to Make Carrot Top Pesto

1. Thoroughly wash and dry your carrot greens in a salad spinner. Remove the leafless ends of the stems if you desire, though this is not a required step. If the carrots are larger they may have tough stems that won’t blend well, but the tops of smaller carrots can be added whole.

2. Combine the carrot greens in a blender (a food processor will also work) with the lemon juice and zest, garlic cloves, walnuts, and red pepper flakes. Add ¼ cup of oil and roughly blend.

3. Continue adding a little more olive oil until a smooth sauce forms and the pesto reaches your desired consistency.

4. Add salt and pepper to taste and stir them in.

5. Store in an airtight container for up to 5 days or freeze for up to a year. To prevent browning, it is a good idea to pour a layer of olive oil or a little more lemon juice on top of the pesto.

What Do Carrot Tops Taste Like?

As part of the same plant family as parsley, carrot greens taste like a more mild version of parsley. They have a much sweeter flavor than parsley, but the clean, earthy flavor is similar.

What To Eat with Carrot Top Pesto

Carrot top pesto can be used in all the same ways that you would use classic pesto. It is particularly delicious in pasta dishes, sandwiches, salad dressings, marinades, and dips. Pour it over roasted whole carrots for a healthy side dish or dip a slice of crusty bread in it as an appetizer.

This post contains affiliate links. If you make a purchase through the links, I will earn a small commission that helps me continue to provide gardening content. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

Can You Freeze Carrot Top Pesto?

Yes, you can freeze carrot top pesto easily! This recipe is the best way to preserve carrot tops when they are in season and have carrot top pesto for dishes throughout the year.

To Freeze the Carrot Top Pesto:

• Store the pesto in freezer-safe glass jars or freezer bags. Freeze in small quantities so you are able to use the whole serving when it’s thawed.
• Leave 1-2 inches of space below the top of the jar or bag to allow the pesto room to expand during freezing. If you are using a Ball jar, fill to the freeze line.
• Label and freeze the pesto for up to a year for the best results. You can freeze it longer, but it may not taste as fresh.

Nut-Free Carrot Leaf Pesto

While this recipe calls for walnuts, you can certainly make this recipe nut-free by omitting them. The pesto will still be delicious! If you can tolerate pumpkin seeds or sunflower seeds, they are a great option for adding a nutty flavor without the use of nuts.

Equipment

Blender or Food Processor

Zester

Jars for Storage

Sure to be a crowd-pleaser, this lemon orzo salad with feta and asparagus is delicious and healthy. This is a great salad for meal prep or making ahead of a party because it’s even better the next day!

After months of cooking and eating warm dishes and heated vegetables, this refreshing orzo pasta salad is everything that I’m looking for when spring comes around! Loaded with vegetables that are in season and tossed in a simple lemon vinaigrette, easy lemon orzo salad is the perfect way to get the fresh, in-season nourishment that’s needed this time of year.

What is Orzo?

Orzo is a tiny rice-shaped noodle, among the smallest in the pasta family. It is commonly used in soups, salads, and pasta dishes. I love using orzo in pasta salads because its size adds a heartiness to the salad without being overpowering. In this orzo pasta recipe, the veggies are really able to shine.

What to Serve with Lemon Orzo Salad

This pasta salad is very versatile! It’s great for on-the-go lunches that don’t require heating. You actually get the best flavor when this salad has had time to marinate, making it perfect for meal prep.

Orzo salad is great as a main dish or a side dish. It goes well with a protein such as a rotisserie chicken, tofu, or steak. I also love serving pasta salad on the side of burgers for something different than the usual french fries.

What to Put in Pasta Salad

The base of a pasta salad is cooked but cold pasta, veggies, protein, cheese, and dressing.

I love how adaptable pasta salad is; you are able to get really creative in the kitchen and use what you have on hand. The only absolute requirement for pasta salad is, of course, pasta! There are a few other elements that are common, however, and bring the variety of color texture, and flavor that makes pasta salad such a delicious dish. Every pasta salad should have:

Pasta: Any shape noodle that you prefer!

Veggies: I like to have a variety of fresh vegetables and canned, such as artichoke hearts or olives.

Protein: This isn’t mandatory, but it does make the pasta salad more filling. Salami or chickpeas are great choices.

Cheese: Also not required, but cheese adds so much flavor and makes the pasta salad much more satiating!

Dressing: Any good pasta salad has a generous serving of dressing! The flavor marinates the vegetables and noodles making for an absolutely delicious pasta salad.

Ingredients in Lemon Orzo Pasta Salad

Orzo: Our pasta of choice for this recipe is orzo. I love how small it is because it is less overpowering and has more surface area to absorb the flavor of the dressing. You should be able to find orzo in the pasta aisle at your local grocery store.

Fresh Veggies: This pasta salad has a medley of spring vegetables. The lineup consists of asparagus, peas, carrots, red onion, chives, and Kalamata olives. If you want to take a more summery route, you could make it with fresh basil, grape tomatoes, bell peppers, and English cucumber.

Chickpeas: These add a delightful texture as well as some protein to the salad.

Feta Cheese: This salad is great without dairy, but the tangy feta cheese makes it the perfect dish! This crumbly cheese adds saltiness and a pop of flavor to the orzo salad.

Fresh Lemon Vinaigrette: A simple recipe of fresh lemon, olive oil, vinegar, and some spices, the dressing is what ties it all together. The lemon flavor is what makes this salad so refreshing and flavorful.

Tips for Making the Best Lemon Orzo Salad

• • If the pasta salad sits in the fridge for a while, it may absorb so much of the dressing that it gets a little dry. Add some more olive oil and/or lemon juice if this happens.
  • You can chop the vegetables to any size you like, but the smaller the better in my opinion! Try chopping the vegetables in a uniform size of roughly ½ inch by ½ inch so that none of them overpower the rest of the ingredients.
  • Use fresh lemon whenever you can. It tastes a lot better than bottled lemon juice, though you can use that in a pinch.
  • Substitute ingredients to customize it to your taste. Swap out the feta cheese for mozzarella or goat cheese or the spring vegetables for some summer vegetables.
  • Serve warm or cold. I usually serve this pasta salad cold and straight from the fridge, but it would be delicious as a warm dish as well!

There are few beverages more satisfying and refreshing than a blueberry matcha latte. The bitterness of the matcha mixed with the sweetness of the blueberry syrup is the perfect combination in this creamy, delicious drink.

Why You’ll Love It

Delicious: This blueberry matcha latte is absolutely delicious! The sweetness of the blueberry balances out the earthy matcha and it all comes together in a refreshing and uplifting beverage.

Healthy: It doesn’t just taste good, matcha also has amazing health benefits! It is high in antioxidants, anti-inflammatory, and provides benefits to your heart, liver, and brain function! Because matcha has caffeine, I do recommend limiting the amount you drink each day. However, a glass a day is going to give you great benefits while tasting good and offering a pick-me-up!

Flexible: This drink is for just about anyone. You can use any substitute milk of your choosing, swap out the sweetener option, and even try a different fruit if you aren’t feeling blueberries. I suspect strawberries or raspberries would be tasty!

Fast: This is such an easy recipe! Once you have the blueberry syrup made, this matcha latte will come together in just a couple of minutes. I recommend making a big batch of the blueberry syrup at the beginning of the week so you have it ready to whip up a quick latte each day.

How to Make a Blueberry Matcha Latte

Combine blueberries, sugar, and water in a small saucepan and warm over medium-low heat. As the water starts to simmer and the blueberries swell up, mash the blueberries with a fork or potato masher.

Simmer the bluberries for 5 – 10 minutes until the sugar dissolves and the blueberries have formed a thick sryup. Remove from heat.

While the blueberry syrup is cooling, combine the matcha powder with hot water in a small bowl. Use a bamboo matcha whisk, small regular whisk, or milk frother to incorporate the match and the water well. Stir until there are no clumps of matcha left.

Spoon blueberry syrup into the bottom of a glass. Pour the matcha mixture in, then fill the glass 3/4 of the way with your milk. Add ice and enjoy!

This post contains affiliate links. If you make a purchase through the links, I will earn a small commission that helps me continue to provide gardening content. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

Ingredients

It’s amazing how this recipe comes together with just 4 ingredients while still having a complex flavor! Here’s what you’ll need:

Blueberries: Fresh blueberries or frozen will work for this recipe. When they are in season, this is a great way to use up fresh blueberries that will go bad soon. I do love how this recipe can use frozen fruit, too, so I can enjoy summer blueberries that I’ve preserved in the winter months! In a pinch, blueberry jam is a good alternative for the blueberry sauce.

Honey: I chose honey for this recipe because it’s a healthy sweetener. If you prefer another option, maple syrup or cane sugar would be great alternatives!

Matcha Green Tea Powder: Choose a high quality matcha powder that is certified organic. This is my favorite brand I’ve found so far.

Milk: You can choose any milk that you like for this recipe! Whole milk is a classic option that pairs beautifully with the blueberry flavor and the matcha. This latte also tastes great with almond milk, oat milk, cashew milk, soy milk, and more.

Equipment

• Matcha bamboo whisk, small metal whisk, or milk frother
• Fork or potato masher
• Small bowl
• 16-ounce glass or jar
• Saucepan

Frequently Asked Questions

Does matcha have caffeine?

Yes, because it’s a green tea, matcha does have caffeine. Depending on how strong you make it, matcha generally has less caffeine per serving than coffee. According to Healthline, matcha has 19 – 44 grams of caffeine per gram and coffee beans have 10-12 grams of caffeine per gram of coffee beans. For reference, one teaspoon of matcha is 4 grams.

Why isn’t my matcha bright green?

Matcha that has a muted olive green or a brown color is older than bright green matcha. It’s still good to drink, but the bright green matcha is going to taste better and look better in your latte.

Can I make a hot matcha latte?

Yes! This blueberry matcha latte tastes great as a hot beverage, especially on cold days when you may be craving a taste of summer. To make it hot, follow the instructions for iced, but warm your milk before combining the ingredients instead of adding ice at the end.