One of my favorite edible flowers is the garlic chive blossom and its long blue-green stem. Garlic chives are flowering plants that belong to the onion family (Allium genus) with flowers in a beautiful assortment of colors: purple, white, pink, and even yellow. You can eat them as buds or when they open up to “pin cushions.” The genus also comprise of green onions (aka scallions), garlic, onions (i.e., white, yellow, and red/purple), shallots, and leeks. Alliums typically produce buds and bloom during spring and fall, depending on the region.
With spring right around the corner, you can expect to see these in people’s gardens or growing wild in open fields and even your own backyard. Not only are they beautiful and add a fresh touch to dishes, they taste delicious!
TIP: You can find these in your local Asian market. Whole Foods may carry them as a specialty item in the produce section. They are sold in bundles, sealed in clear plastic wrap because of the pungent odor they emit. If it’s a little warm where you are, you will want to leave these in a cooler while you run your other errands, otherwise you will come out to a fairly smelly car. 🙂
- Cooking oil
- 5 garlic cloves ~ peeled and smashed
- 1 bunch of garlic chives ~ washed, woody ends discarded, stems cut into 1.5-2 inches
- Snow peas ~ washed, “side strings” removed
- Cremini mushrooms ~ lightly rinsed, sliced
- Soy sauce
- Heat the cooking oil in a wok or stainless steel pan.
- Sauté the garlic until lightly brown and aromatic
- Add chive flowers, sugar snap peas, and cremini. Sauté until they are lightly or half-cooked.
- Add desired amount of soy sauce and toss evenly.
- Serve with coconut brown rice or noodles. ENJOY!