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3 Things to do with Chives and Chive Blossoms–Chive and Onion Dip Recipe

When you plant an herb like chives you are setting yourself up to have years and years of more fresh herbs than you even know what to do with–that is the right kind of problem to have!

Chives is perennial herb in the allium or onion family. Chives have a zesty flavor similar to onions but that is milder, not quite so sharp. To retain their bright flavor chives are most often used raw.

I want to share with you three ideas of how to use your home-grown chives–each at a different stage of the plant.

  • chive and onion dip
  • chive blossom vinegar
  • harvesting chive seeds

Chive and Onion Dip

Harvest a small bunch of chives by snipping them low on the plant, about an inch above the base.

Mince 3 tablespoons of chives. (Printable recipe at the bottom.)

It is quick and easy to mince chives by using scissors or nippers to cut 1/4 inch slices of a whole bunch at once.

Measure 1 teaspoon each of salt, onion powder, and dried, minced onion.

Stir the spices and chives into 16 ounces of sour cream, reserving about 1/2 tablespoon of chives. Sprinkle remaining chives on top for garnish.

Serve with chips or with sliced vegetables like carrot, celery, and sweet pepper sticks for dipping.

Chive Blossom Vinegar

Chives produce beautiful purple flowers that are edible. Chive blossoms have a very similar taste to the the chives, mildly spicy and onion-flavored.

Why do your chives not have blossoms? Chives begin flowering their second spring in the garden, and continue to spread.

Here’s the size comparison of my chives their second and third Springs in the garden.

The blossoms make a great edible garnish for soups or salads.

Chive-blossom vinegar is a well-known product that sounds gourmet, but couldn’t be simpler to make.

To harvest, snip or pinch chive blossoms from the end of their stems.

At this point you can trim back that stem to an inch above the base. If you leave the stem it will dry out hard and brown in the center of the chives.

Collect enough blossoms to fill a jar of your choosing.

Fill jar with chive blossoms and cover completely with white vinegar.

Store jar in a dark cupboard for two weeks. The vinegar will become infused with the oniony flavor and amazing color of the chive blossoms.

Strain out the chive blossoms and store the vinegar in a clean jar.

Chive blossom vinegar is great to use in salad dressings or marinades.

Harvesting Chive Seeds

If you do not harvest the chive blossoms they will dry up and produce seeds.

You should remove these dry heads if you do not want your chives spreading any faster than they will simply from the bulbs underground.

But the seeds are easy to harvest and plant.

Rub the dried flowers between your hands to break up the blossoms and release the seeds.

You can separate the seeds from the chaff a bit, but really don’t need to. Sprinkle the seeds on top of potting mix and spray well with a spray bottle. Cover with a sandwich bag to keep in the humidity.

Keep moist for 1-2 weeks and keep indoors or in a semi-shady area outside, until you see about half the seeds sprouting. Then remove the plastic. Let the chives “harden off” in a semi shady area outside for a few days, then move to a semi-sunny area for a few days before planting out.

Why would I want more chives?

LOL! A pot of chives makes a great gift for someone to keep on their kitchen windowsill.

Chives are a great pest-deterrent in a vegetable garden or around fruit trees.

A group of chives has a beautiful spiky form with dark green shoots and showy purple flowers in the spring that make them an excellent specimen for cottage gardens or formal planting borders alike.

Chive and Onion Dip

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Serves: 8
Prep Time: 10 minutes Total Time: 10 minutes

This classic dip is great served with chips or sliced vegetables like carrot, celery, and sweet pepper sticks for dipping.


  • 3 Tbls fresh chives, minced
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp dried, minced onion
  • 16oz sour cream



Mince chives. It is quick and easy to mince chives by using scissors or nippers to cut 1/4 inch slices of the whole bunch at once.


Reserve about 1/2 tablespoon of chives to sprinkle on top for garnish. Stir the spices and remaining chives into sour cream until well-incorporated.


Garnish and serve with potato chips or sliced vegetables like carrot, celery, and sweet pepper sticks for dipping.