I have written about onions and onion scapes, but what happens when a scape gets past the busy gardener and blooms? Well, then you have onion flowers. Harvested shortly after they open and clipped off the bloomscape with kitchen shears, they taste of onions but light, a bit floral, delicate. They are delicious in salads, and I love them showered over any of the delicious herb-laden southeast Asian dishes. Here, you can see them garnishing Thai-ish grilled salmon. Try them on burgers or steaks, sprinkled lavishly over a dollop of good butter melting on the hot meat. They are a great addition to grilled chicken. Just don’t let them bloom in vain!
This makes onions a true nose-to-tail vegetable, with every part both edible and desirable.