I couldn't resist letting a few of my nira (Japanese garlic chives) go to flower. As I've mentioned before, I have felt a real dearth of color and vibrancy in the garden this year. The west bed where perennials and overflow plants go is also where I do some experimenting. Purchased on something of a whim this spring, I popped them in there and have been slowly savoring them for about two weeks. (The farmers report they are a main ingredient in gyoza, fried chinese pork dumplings that are tastier than should really be legal.)
I still happily cut them for their tasty green leaves (visible below the blooms in the above photo) in salad or miso, and now I add the flowers to both as well. The blossoms look like floating stars, and have a pungent flavor all their own, too. What's better than pretty food? Eating it, of course!