I am not sure where I first came across the enlightening information that chive blossoms could be eaten. But we had a bunch come up in the garden this spring, so I was determined to try them out. I found recipes where they were deep fried or even sauteed, but I wanted to make sure I could still taste the delicate oniony flavor.
I'm not sure I'd call the flavor that delicate, actually. I munched on a few completely raw, and they pack a punch! I mixed them in with the eggs for this omelet as well as sprinkling them on top. The havarti cheese inside was a nice balance, and a few diced up chive stems. Simple but delicious!
I wish I had goat cheese on hand because I think its tartness would be really great with the chive blossoms. But they were good sprinkled on cream-cheesed rye toast too. I always feel like I'm eating something elegant when I have something with edible flowers in it. Considering the time of year they come out, they might be a great idea for tea sandwiches too.