Chive blossom vinegar is very easy to make and takes your regular vinegar up a notch!
Pick your chives on a dry morning after the dew has dried. I picked and used blossoms with stems attached since the stems are flavorful also.
Stuff the chives into a sterilized glass jar and pour over your favorite vinegar – I used white wine vinegar because the chive blossoms will color the vinegar pink. You could use plain white vinegar and if you don’t care about the color, you could use apple cider vinegar or red wine vinegar. Be sure all of the chives are covered with the vinegar to prevent mold.
Put the lid on the jar and place in a dark but warm area for 3-4 days. After 3-4 days, strain and store in the refrigerator. It can be used anytime any way that you use vinegar. Salad dressings are my favorite!
The pandemic brought a lot of awareness to me about climate change, food shortages, how quickly our hospitals could colapse and more. This has sent me on a mission of becoming self-sustainable, empowered and working to help heal the earth. That is what the focus of this blog has become. The main way I'm working at this is through building a food forest and documenting as much as possible in hopes to inspire others. The more of us that do this, the more it will help heal the earth. When we buy produce from the grocery store, it was grown through monoculture, and that leads to use of chemicals that goes onto our food and into our planet, destroying soil. If we grow our own through permaculture (a food forest), we give the soil health. We also give ourselves health by growing organic foods and herbs that contribute to our health. There's a lot more to this, but this touches the surface. I'm only one year into this but my food forest is growing. If you have any questions, feel free to contact me.
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Ideas and Advice for How To Live a Joyful and Empowered Life. 
Reblogged this on Ned Hamson's Second Line View of the News.
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I am absolutely doing this, thank you for the inspiration!
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Wonderful!!
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