Hunlock Creek PA
2011

The flowers from onion (common) chives and garlic chives are edible, just like the stems. You can eat chive blossoms raw, pickle them, deep-fry them, add them as an edible garnish, use them to flavor condiments, or sprinkle them into a dish as a seasoning.

Chive blossoms are a flavorful, aromatic, and colorful edible flower that will appear at the end of chive stalks in late springtime. Chives are the smallest and most mild-tasting member of the Allium genus, which includes onions, garlic, and leeks. This perennial develops puffy purple flowers during the months of May and June. These blossoms have a delicate flavor of onion and garlic and can be used as both an attractive garnish as well as a tasty ingredient in a variety of recipes.

In the late spring or early summer, chive blossoms appear at the top of the blade-like stems of the chive plant. The light purple colored puff-like flower is somewhat star-shaped, and consists of several florets joined together at the flower's head. Each blossom measures approximately two inches in diameter. The blossoms smell mildly of garlic with a hint of floral and taste similar to chives.