Bride & Groom MOM Subscribe

Find Local

Everything’s Coming Up Chive Blossoms

For about six weeks each spring, local chefs and diners enjoy the fleeting, tiny wonder of chive blossoms. This year, we’ve seen them gracing a crab cake at Black’s Bar & Kitchen in Bethesda, sprinkled atop a chilled asparagus bisque at Proof in Penn Quarter, gilding a plate of rabbit sausage at downtown DC’s Butterfield 9, and topping the insalata forte at Dino in Cleveland Park.

“They’ve just got this really wonderful, oniony flavor and a sweetness—because it is a flower, and they’ve got to attract the bees,” says Dean Gold, owner of Dino. “They’re very attractive-looking on the salad and much milder than if you used onion or chive.”

The pale lavender blossoms will fade in the next couple of weeks—and then we’ll have to wait patiently till they return next spring.

More>> Best Bites Blog | Food & Dining | Restaurant Finder

Photograph by Flickr user Mom the Barbarian

blog comments powered by Disqus

Most Popular on Washingtonian

Here's Why Dating Sucks in DC, Ladies: You're Just Too Educated

Why Restaurants Don't Seat Incomplete Parties

35 DC Fashion and Style Instagram Feeds You Should Follow Right Now

Why Do So Many Hot New Restaurants Have Names That Sound the Same?

Great Small Towns Near Washington, DC

Where to Find Half-Price Wine Nights Around DC

The "Free-Range Mom" Is About to Hit the Big Time

The Building Museum's "Beach" Will Live On at Dupont Underground

Washington Drivers Officially Have the Worst Commute in the Country