As Spring reaches it midway point, many gardens will begin filling with vibrant chive blossoms. Often, we stare at them unsure of how to use their bounty before they quickly over bloom and dry. Let us help you capture the colorful beauty and taste of nutrient-dense chive blossoms in this simple but delicious butter.
The best part of this recipe is that it is truly fool-proof! Add as little or as much of each ingredient as you wish, and you will end up with a tasty herbal butter to last you through the warmer months.
INGREDIENTS:
- Handful of chopped chives
- Handful of chive blossoms
- 1/2 - 1 cup of butter
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Salt, to taste
DIRECTIONS:
- Let butter soften on the countertop so it is easy to mix.
- Collect green chive stems and purple blossoms from plant. Be sure to leave some blossoms for the pollinators, though!
- Wash and thoroughly dry the herb and flower, ensuring no moisture is left so none gets into your final product. We suggest letting them rest on a screen or towel.
- Carefully pull the petals out of each blossom head. They should easily come right out!
- Chop up your chives.
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Fold in the butter and gently mix the chopped stems and petals into the butter.
- Add salt if preferred.
- Scoop into molds, like ice cube trays or use parchment paper to roll into a log. Let set in fridge for short term use, or freeze for long term.
- If freezing, be sure to pre-portion it.
You can enjoy it right away or save for a treat later. We suggest enjoying on top of a grilled summer meal, sourdough, eggs, and more. This also makes for a beautiful gift to share the love from your garden with others.
