17-06-03 Chives


  • Chive butter to freeze for later (when the potatoes are ready)
  • Chive blossom vinegar –  almost all the recipes I looked up called for white wine vinegar but we didn’t have any on hand so I used white vinegar. Update: got some white wine vinegar later and made a smaller jar with that. I’ll have to do a tasting. To make this just fill a jar with blossoms and fill with vinegar just to cover the blossoms. Let stand at room temp for two weeks.
  • Summer savory, hung some bundles to dry.
  • Summer savory in olive oil for the freezer.