Chive Blossome Vinegar (Yang tonic)

Feeling tired, cold, sluggish, or just plain blah?

These may be signs that you’re be running low in Yang, which is the energy that warms us up and gives us the oomph to get up n’ go.

Fortunately, there are simple things we can do to boost our Yang, including eating a humble spring vegetable that’s probably growing in your back yard. And if it isn’t yet, you’re gonna want it to be!

I’m talking about warm, pungent chives.

In the following video, I’ll share why it’s so important to tonify your Yang and why chives are such a great source of this vital energy. I’ll also guide you through the oh-so-simple process of making chive blossom vinegar, which happens to be my favorite springtime ritual.

Chive Blossom-Infused Vinegar

Makes about 12 ounces
Prep time: about 5 minutes (plus harvest time)

Helpful tools

16 oz glass jar
Plastic or glass lid


Chive blossoms
White vinegar (My favorite is champagne vinegar for this recipe, but any light vinegar will work.)


1. Gather fresh chive blossoms
2. Add (unrinsed) blossoms to glass jar (fill to top or just add whatever you’ve got).
3. Pour vinegar over blossoms to cover.
4. Cover and set in cool place for about 2 weeks.
5. Stain and store at room temperature. This vinegar will keep well for several months (if you can make it last that long).


Got a favorite way to use chives? I’d love to hear about it!

8 Responses

  1. Cute video! You can put a layer or two of wax paper or plastic wrap between the jar and the lid if you only have a metal one.

    The acid in vinegar helps you to metabolize minerals in your greens. As if we need an excuse to use chive vinegar!

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