When chive blossoms are in full bloom, they don’t just belong in vinegar or tucked into salads. Their soft onion flavor and striking color make them perfect for infusing salt—especially when paired with fresh lemon zest. The result is a finishing salt that’s equal parts fragrant, punchy, and pretty enough to gift.
Making infused salt is one of the easiest ways to capture fleeting seasonal flavors. You only need a few minutes of prep time and a handful of ingredients—no special equipment, no canning, no fuss. Just mix, dry, and store. The lemon lifts the floral notes of the chive blossoms and balances their savory sharpness, creating a seasoning that feels special without being fussy.
This is the kind of pantry staple that helps you use more of what’s already arriving in your CSA share. It’s also a practical way to make the most of small harvests or that last bundle of blossoms from your share. One batch makes about half a pint—plenty to keep by the stove and sprinkle generously.
Ideas for How to Use It
- Dust over fried, scrambled, or soft-boiled eggs just before serving
- Finish roasted spring vegetables like asparagus, baby carrots, or fingerling potatoes
- Use as a garnish for fresh tomatoes or cucumber slices with a drizzle of olive oil
- Sprinkle on top of avocado toast or cottage cheese with cracked pepper
- Rim cocktail glasses for Bloody Marys or citrus-forward drinks
- Mix into softened butter for a quick compound butter to spread on grilled bread
- Add a final touch to grilled meats, fish, or tofu for a bright, savory lift
- Stir into a bowl of popcorn or sprinkle over homemade crackers for a snack upgrade
This infused salt keeps well for several months in an airtight container, making it an easy way to bring the flavor of spring into your meals long after the blossoms are gone.
Lemon Chive Blossom Finishing Salt
- 1/2 pint jar
- Microplane or fine grater
- Gently dip the chive blossoms into cool water, swirl around, and pat dry thoroughly. Pull the blossoms apart into small florets or individual petals. Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.
- In a bowl, combine the salt, chive blossoms, and lemon zest. Use your fingers to rub the zest and blossoms into the salt, which helps release their essential oils and flavor into the salt crystals.
- Dry the salt:
- Air Dry Method: Spread the salt mixture in a thin layer on a parchment-lined baking sheet or plate. Let it air dry in a cool, dry place for 12–24 hours, stirring occasionally to help it dry evenly.
- Oven Method (quicker): Preheat the oven to the lowest setting (around 170°F). Spread the salt mixture on a parchment-lined baking sheet and place in the oven for 1–2 hours, checking every 30 minutes and stirring occasionally until fully dry. Let cool.
- Once completely dry, transfer the salt to a clean, dry half-pint jar or airtight container. Store at room temperature for up to 6 months away from direct sunlight.
