Schnittlauchblüten für Salat und Saucen
The rumor that chive flowers are poisonous persists in many places. The opposite is the case, because the mostly purple flowers taste very distinctive - both hot like chives and, thanks to the high nectar content, lovely and sweet - and round off colorful salads and desserts wonderfully in raw form. The flowers can also be used for cooking (e.g. for Frankfurt green sauce) or replace the chives rolls on bread and butter or in quark. You should actually no longer use the flower-bearing stalks because they are not only hard, but also very bitter and therefore inedible.
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Harvest chive flowers
It is best to harvest the chive flowers very early in the morning, because this is when the essential oil content is highest and the amount of buzzing insects is lowest. Due to the high nectar content, flowering chives are very popular with bees, beetles and the like. For this reason, you have to shake the flower tubes vigorously before using them and check them for any beetles - the animals like to hide inside the delicate flowers. Only use intact, healthy and clean flowers as they should not be washed.
Tips & Tricks
Just like the flowers, you can also use the buds that are still tightly closed. These are pickled and used like capers - after all, real capers are nothing more than flower buds, which come from the real caper bush (Capparis spinosa) native to the Mediterranean region.