Last summer, my husband and I picked up several wonderful herb plants at the Des Moines Farmer’s Market. One of which happened to be a dainty little chive plant.
Truth be told, after potting it, I never watered or paid much attention to the plant. I cut a handful of its stems last summer for salads and omelets but besides that I just let it do its thing. And it did. It’s a hardy little plant. It just kept on truckin’ along way into the fall, and even when we got our first snow sometime last December there were still a few green leaves poking out under the white fluff.
Winter was long and cold, and I had all but forgotten about the little plant, until sometime in late March when bright green leaves started to pop up from the base of the pot. Then a few turned into a dozen and a dozen turned into a bundle and all of a sudden the little chive plant started to grow again.
One of the things I remember most about my mother’s kitchen, in the summers, was always having bottles of pink liquid on our counters. My mother would fill different antique glass jars with chives and vinegar in the spring. By early summer, they had turned to the most exquisite hot pink liquid. I don’t remember her using the vinegar much but I always remembered their beauty. So, when ‘the little chive plant that could’ decided to produce blossoms this spring, I knew I had to try and make some vinegar before I left Des Moines.
So, a few weeks before we left Des Moines, I snapped these shots of our chive plant and set out to find the perfect chive blossom vinegar recipe. While I found lots of instructions, these three seemed to be the best:
We no longer have a garden at our new apartment (although I hope to join a community garden next summer) but I do have this delicious and beautiful chive vinegar to add to salads and such throughout the summer.
***The little chive plant still resides in Des Moines with the new tenant at our old apartment. I believe she is enjoying its tenacity and tastiness as much as we did.***