Chive Blossom Butter

A little butter, a lot of flower power

Chives are one of the most rewarding herbs to grow, offering both culinary versatility and nutritional value throughout the growing season. As a member of the allium family, chives contain beneficial plant compounds similar to those found in onions and garlic, along with small amounts of vitamins A, C, and K. Their mild onion flavor makes them an easy addition to a variety of dishes, while the beautiful purple blossoms that appear in late spring and early summer are not only edible but also packed with the same fresh, savory flavor that makes chives a kitchen favorite!

One of the reasons I love growing chives is how effortless they are to maintain in the garden. Chives are perennial herbs that return year after year, thriving in full sun and well-drained soil. I grow mine directly in the ground just outside of my main garden beds, where they serve as an easy and convenient foraging plant. They require very little attention once established and produce an abundance of both tender green leaves and beautiful, vibrant purple blossoms! Allowing a few plants to flower each season also attracts pollinators, bringing even more life and activity to the garden.

This chive blossom butter is one of the simplest and most enjoyable ways to celebrate the harvest or use up your chives. Combining fresh chives and their edible flowers with creamy butter creates a colorful spread that captures the flavors of the season and makes for a beautiful presentation. Whether melted over vegetables, spread on warm bread, or even used to finish grilled meats, this easy recipe transforms a handful of garden-fresh ingredients into something special, elevated, and vibrant!

It's a fun, beautiful way to make the most of both the chives and blossoms while bringing a touch of the garden straight to the table.

Yield: 8 oz butter

Total time: 5 minutes

Ingredients:

• 8 oz unsalted butter (at room temperature)

• 5-6 chive blossoms

• 1 Tbsp fresh chives, finely chopped

• 1 Tbsp lemon zest (about 1 medium lemon)

• Pinch of flakey sea salt

• 1/2 tsp honey (optional)

Directions:

Place butter into a medium-sized mixing bowl.

Fold in the chopped chives, chive blossoms, lemon zest, sea salt, and honey (if using). Before adding the blossoms to the bowl, gently separate them with your fingers to break the flower heads into individual florets for even distribution throughout the butter.

Mix well with a spatula until combined.

Transfer the butter to a small glass jar, or shape it into a log by spooning it onto parchment paper and rolling it into a log. Use a small spatula or knife to help form an even cylinder. Refrigerate for 1–2 hours, or until the butter is firm and set.

Spread on toast, bagels, or your favorite bread. Slice into rounds to serve. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. Enjoy!