Buddha Blossoms

Wonder. Wisdom. Words. Buddha Blossoms, Wild Chives are the first to appear in the garden each year, with beautiful Purple flowering blossoms, they are beautiful and couldn’t be easier to grow. Plant some in the garden and they will reappear every season without any tending, spreading and becoming more hardy and abundant yearly.

Chive Blossoms, The Green Chive stems can be used in a number of dishes and make a great garnish, but their pretty Purple blossoms are edible as well, adding a delicate onion flavor and unique flair to many culinary endeavors. As with all edible flowers, Chives are best eaten raw. Simply pick and rinse with water. Flowers will taste and look their best right after they have opened, rather than when open for a few days.

Freshly Picked Chive Blossoms, Nothing says ‘gourmet’ like a sprinkling of fresh flower blossoms or petals in a salad, a tiny bouquet of Johnny Jump-Ups in lemon-aid or on a birthday cake, or a sautéed Daylily bud in a stir fry. Edible flowers are a fun and easy way to add color and flavor, especially when you can pick them right from your own garden. Other flowers that taste as good as they look include: Nasturtiums, Marigolds, Calendula, Honeysuckle, Chamomile, Mint, Squash Blossoms, and Scarlet Runner Beans. With flavors ranging from bold and peppery to subtle and delicate.

Chive Blossom Vinegar, Cut Chive Blossoms just as they are beginning to open, wash and pat dry, then stuff them into a jar. Fill with white vinegar to cover the Blossoms. Allow to seep in a cool dark place for 1-2 weeks. Strain and then refrigerate. It makes the prettiest pink Chive Blossom Vinegar that’s great for salads and marinades.

Chive Blossom Tempura, Try some culinary creativity and gather a handful of Chive Blossoms, separate the individual petals at the base of the flower, and stir them into some melted coconut oil, then add to mashed potatoes or freshly popped popcorn, to add beauty and taste. For a special occasion, this Chive Blossom Tempura appetizer served over freshly picked salad greens, drizzled with some Chive Blossom Vinegar.


  • 1 bundle of chive blossoms
  • 1/2 cup of fine rice flour
  • 1/2 cup of ice-cold seltzer water
  • lite oil of choice for frying
  • sea salt to taste

For Dipping Sauce

  • soy sauce (naturally fermented)
  • rice vinegar
  • chillies (optional)
  • some chive blossoms & chopped chives


  1. Make sure chive blossoms are dry. Prepare the dipping sauce beforehand so the chive flavor can infuse. Make the tempura batter by gently mixing together ingredients.
  2. Heat oil for frying. Dip a chive blossom into the batter and shallow fry a few seconds till crisp and golden on all sides. Repeat with all chive blossoms, a few at a time. Drain on paper towels.
  3. Arrange tempura blossoms over salad leaves. Drizzle with chive blossom vinegar. Garnish with chopped chive stems. Serve with dipping sauce.

Garden Notes 

  • Check a reference guide in your area as to what is and is not edible.
  • Consider any allergies or medical issues you have. Eat sparingly at first.
  • Make sure what you are eating has not been treated with pesticides.
  • Only eat the petals. Remove the pistol and stamen from the flower.