Chive Blossom Finishing Salt
A pretty and aromatic addition to focaccia, pan fried potatoes, mashed potatoes, roasted vegetables and grilled meats.
Ingredients
- 5-6 chive flower heads
- 8-10 chive stems
- 1/2 cup coarse salt
Instructions
Prepare Chives
- Wash and swish chive flower heads in water. Rinse and repeat to ensure any dirt and tiny critters are removed. Pat dry with towel or dry in salad spinner. (If necessary, soak blossoms in salt water for 5-10 minutes to dislodge any tiny insects, rinse well and continue).
- Pluck individual little blossoms from flower head and let dry. Leave on counter overnight if conditions are hot and dry. Or, sandwich between a paper towel placed on a plate and microwave at 50% power for 2 minutes, at 30 second intervals.
- Wash and dry chive stems. Chop into small pieces 2-3 mm or 1/8 inch long.
Assemble
- Add dried chives to salt and mix well. If salt crystals are very large, grind a little in mortar and pestle, but do not pulverize into powder.
- Pour in small container and cap tightly.
- Store in a dry cupboard. Colour of chives may fade after 6-8 months, but the salt will be safe to use for a long time.
- Add other dried herbs or citrus zest as desired.
Video
Notes
Yield 1/2 cup