“The kiss of the sun for pardon. The song of the birds for mirth. One is nearer to God’s Heart in a garden than anywhere else on earth.” — Dorothy Frances Gurney
This old-fashion poem reminds me of my mother’s love of nature and is a gift she gave me. Maintaining gardens is hard work, but in the beauty of nature, I experience an inner joy unlike anywhere else.
Along the border of our vegetable garden, our herbs are already bearing gifts. The chives have lovely purple round blossoms. I managed to keep my rosemary cuttings alive throughout the winter and they are now planted in two different locations. The chamomile surprised us by reseeding itself and the sage, tarragon, lavender, mint, and thyme all are ready to pick and add to dishes.
Recently I made herb crackers with my discard sourdough starter. I topped them with Vermont Creamery Clover Honey goat cheese and cuttings from the chive blossoms. It was a lovely garnish that reminded me of spring weddings. The chive blossom added a wonderful subtle onion flavor. These crackers and some fresh sage/mint tea with chamomile blossoms helped me celebrate the arrival of spring.
One thought on “Edible Chive Blossoms”
The chive blossoms are amazing this year!
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