Wild Chives, Blossoms & a Backyard Vinegar Magic Trick
- maria gladue
- Jun 12
- 3 min read
Updated: Jun 15
I wasn’t out deep in the woods for this one — just barefoot in the yard with a toddler at my side and the sun finally warming up the dirt. That’s when I spotted them: wild chives, half-hidden in tall grass under the spruce tree. No fancy forage trip. No big hike. Just one of those “have you been here this whole time?” moments that wildcrafting loves to throw at you.
While I was grinning at my little discovery, my son was busy gathering spruce tips like it was his job. We’ve been spending more and more time harvesting what’s around us — and the backyard's been giving.
These chives weren’t just green stalks either — they had their blossoms. Pale purple, soft, and full of that gentle onion scent. A lot of people miss them or walk right past. But the blossoms? That’s where the wild magic lives.
I wanted to wait another week so I could gather more flower heads and make a bigger batch. But my anxiety and impatience kicked in and told me I needed them now. So I picked what I could — not a huge haul, but just enough to make a small, beautiful jar of wild blossom vinegar dressing. Sometimes that’s all you need.
What You Can Do With Wild Chive Blossoms:
*Toss them into salads or soups
*Infuse them in vinegar (my favorite)
*Dry them and crumble into wild seasoning blends
*Add to soft cheese or butter for a floral onion kick
But let’s be real — the thing I come back to every time I find these is chive blossom vinegar. Not because it’s fancy, but because it’s simple, pink, and delicious.
My Wild Chive Blossom Honey Vinegar Dressing
No measuring cups. Just vibes.
-Pick enough chive blossoms to loosely fill half a mason jar
-Cover with apple cider or white vinegar — or even white wine vinegar.
-Lid on with parchment paper, then let it sit in a dark spot for a week or two, shaking it every few days
-When the vinegar turns this soft pink and smells like spring onions, strain out the flowers
-Add a few spoonfuls of honey, a good splash of olive oil, a pinch of salt, and if you want — a bit of mustard for kick
-Shake it up. Store in the fridge. Drizzle on literally everything
It’s floral, tangy, wild, and sweet — and tastes like a secret you found in the grass.
Also, I definitely just stole my husband’s vinegar to make this. If he asks, I’ll tell him: “It ascended into something greater.”
You don’t need acres of untouched forest to wildcraft. Sometimes it’s just a patch of grass under a spruce tree and a moment to notice what’s been quietly growing around you.
And somehow I pulled this together between blossom picking and the sound of splashing coming from upstairs — where the kids were turning the sink into an indoor river with their toys.
I will update this post with the final product, to show how something simple turns into a beautiful delicious topping for literally everything!
#WildChives #ChiveBlossoms #BackyardWildcrafting #ForagedVinegar #AlbertaWildcraft #EatTheWeeds #NatureIsNeat #WildFoodLove #ChiveOn #NoMeasuringCups
