General Information
Most of the Lily or allium family (which includes chives, leeks, onions, garlic) have edible blossoms. Chive blossoms add color to any salad (a lovely pale lavender) the petite petals add a slight peppery flavor. These flowers are wonderful plucked or strewn throughout a salad; the best flavor is when they are eaten raw or just barely warmed. Store chives and chive flowers in a damp paper towel, but not in water – as water will induce premature decomposition, keep refrigerated. The chive is the smallest member of the onion family and can impart a delicate version of the onion flavor to most foods.
