Seems I have an abundance of these right now in the garden. The purple flower breaks up easily into individual florets that have a fairly intense spicy chive flavor, especially when raw. So far I have used the chive blossom as a garnish on salad, which adds a nice color in addition to the flavor, in a spinach and cheese omelette, and tonight as a last second garnish to asparagus risotto which was very tasty. They work well also thrown into stir fry dishes for about the last minute of cooking, they lose a bit of color but aren't quite as intense when eaten raw.
Any other ideas for the chive blossom?