蝦夷蔥, 花 / Chives, Blossoms
蝦夷蔥是在西方料理中常見的配角, 但你看過蝦夷蔥的花嗎? 一球一球的紫色圓朵, 光是觀賞就令人舒心。
Chives is often seen on dishes as decoration or the sidekick, have you ever seen chives blossom? Rounds and rounds of lilac, they brighten up the mood effortlessly.
Did you know chives blossoms are edible? The bulbs could be stir-fried, whole flowers can be used to make beautiful light pink chive vinegar, the petals can be used as an herb in salad or in scrambled eggs.
兩個星期前帶回了一大束的蝦夷蔥花後, 我迅速的自己製作了蔥花的醋。把10-12朵的蔥花清洗乾淨後, 取一個空瓶浸入米醋或是白醋, 兩個星期後就可以收成了。在此我用的是有機玄米醋。
After brining home a huge bouquet of chives blossom two weeks ago, I quickly made some chives blossom vinegar. It’s really simple. Take 10-12 blossoms and clean well, put them in an empty jar and soak them in your vinegar, be it white vinegar, rice vinegar or champagne vinegar. I’m using organic brown rice vinegar here. After two weeks of soaking/infusing, the vinegar would be ready to use.
Isn’t it beautiful?
三天後醋已經被花染成美麗的粉紅色, 醋也散發出清香的蔥味。好神奇啊。 這種大自然給我們的禮物, 和人工味素色素絕不能相提並論。兩個星期後變成深桃紅色, 將花朵取出後, 蝦夷蔥花醋就可以如正常的醋一般的使用了喔!
The vinegar already turned a pretty pale pink after three days and the vinegar has been infused with a light chive scent, magical. The gift from nature can never be put in the same category as artificial flavoring the coloring. Straining the blossoms after two weeks, the chives blossom vinegar is ready to use just as your regular vinegar!
在炎熱的一天, 我自製蕎麥麻醬涼麵當作晚餐, 在拌入許多當季的嫩苗時蔬的涼麵上最後撒上了一圈蝦夷蔥花瓣。花瓣帶點辛辣, 但非常清淡, 和涼麵一起食用讓口感又多了一個層次, 我非常喜歡並且也貫徹了我儘量吃全食的心。全食的理念就是運用整個食材能食用的部分, 而蝦夷蔥花絕對是可以食用的, 所以不浪費的加入料理中嘍!
On a hot day, I made tahini sauce cold soba for dinner. After mixing in the various micro vegetables and seasonal greens to the noodles, I sprinkled the chive blossom petals on the dish. The blossoms has a light onion taste to it, a bit spicy but not overwhelming at all. It added another layer of flavor to the soba noodles, which I absolutely loved. On top of that, I stuck to my mentality of eating whole foods. Eating whole foods meaning using all of the ingredient’s edible parts in your cooking, and yes, not only are chives edible, their blossoms are definitely edible.