Chives are a great perennial and almost impossible to kill especially here in Dallas. Everyone knows what to do with the green stems (my favorite use: chive butter) but the flowers make a nice addition to many dishes, so don’t waste. I am not big on eating flowers, actually seeing nasturtiums in a salad disturbs me, but chive blossoms are different. The key is to pull apart the little head of petals so they take on the appearance of an exquisite bits of herb, rather than, you know, an innocent flower that never hurt anyone. I love how chive blossoms look sprinkled on tapenade slathered over grilled Italian bread. A bowl of fresh-picked greens from the garden with olive oil and bits of goat cheese becomes food art with a dusting of chive blossoms. And if you can nab them in bud stage, they are delicious prepared Thai-style in stir fries.
