A pretty and aromatic addition to focaccia, pan fried potatoes, mashed potatoes, roasted vegetables and grilled meats.
Prep Time5 minutesmins
Total Time5 minutesmins
Ingredients
5-6fresh chive flower headsfresh or dried
8-10green chive stems
1/2cupcoarse 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.
Pluck individual blossoms from flower head and let dry.
Wash and dry chive stems. Chop into small pieces 2-3 mm or 1/8 inch long.
Leave chives on counter overnight to wilt and dry somewhat. Or, sandwich between a paper towel placed on a plate and microwave at 50% power for 2 minutes, at 30 second intervals. The chives don't need to be completely dry, but removing some of the moisture will help prevent clumping.
Assemble
Add prepared 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.