Roasted Scallion Blossom

I’ve been a huge fan of chive blossoms for several years, but this is the first growing season that I’ve experienced scallion blossoms. The reason why you typically don’t see these in markets is that they only form in their second year, and scallions are typically harvested in their first year. It’s just not profitable for farmers to keep scallions growing that long (or is it? hmmmmm).

You can use the blossoms raw, as a savory garnish. Or, since it’s such a large blossom, it’s also delicious roasted whole.

Prep time: 50 minutes

Ingredients

• Scallion blossom

• Olive oil

• Salt

Preheat oven to 350°. Place the scallion blossom in a piece of foil and drizzle with olive oil and a pinch of salt. Fold the foil so that the scallion blossom is fully wrapped. Place in oven on a rimmed baking sheet and roast for 40 minutes. Remove from onion and let it cool enough to handle and open the foil, being careful of any escaping steam. 

Use the roasted blossom like you might with roasted garlic or carmelized onions. It’s easy to spread, mash, and sprinkle as a topping on other dishes.