Easy Chive Blossom Butter (Garden-to-Table Recipe)

Every spring, chive plants burst into bloom with cheerful purple pom-pom flowers that most gardeners simply admire and then deadhead. But those beautiful blossoms are more than ornamental—they’re delicious.

With a mild onion flavor and stunning color, chive blossoms transform ordinary butter into something special. Spread it on warm bread, melt it over grilled vegetables, toss it with roasted potatoes, or top a perfectly cooked steak. It’s one of the easiest—and prettiest—ways to bring garden flavor to the table. These also make a lovely hostess gift!

Ingredients

• 1 cup butter, softened (salted or unsalted)
• ¼ cup plus 1 tablespoon finely chopped fresh chive stems
• ½ cup chive blossom florets, removed from the flower heads
• 2 teaspoons kosher salt, or to taste (reduce or omit if using salted butter)

Instructions

1. Harvest fresh chive stems and blossoms.
2. Rinse thoroughly and dry well using a salad spinner or clean kitchen towel.
3. Finely chop the chive stems.
4. Gently pull the florets from the blossom heads.
5. In a medium bowl, combine the softened butter and salt.
6. Stir in the chopped chives and blossom florets until evenly distributed.

To Make Butter Logs

1. If the butter mixture is very soft, refrigerate for 30 to 60 minutes to firm slightly.
2. Spoon about ¼ cup of the mixture onto a sheet of parchment paper or plastic wrap.
3. Roll into a log and twist the ends closed.
4. Repeat with remaining butter.
5. Makes 4 logs.

To Store in Jars

1. Spoon the butter into clean glass jars with tight-fitting lids.
2. Refrigerate or freeze.

Storage

• Refrigerate in an airtight container for up to 2 weeks.
• Freeze for up to 6 months.

Serving Ideas

• Spread on warm bread or dinner rolls
• Melt over baked potatoes
• Toss with roasted vegetables
• Finish grilled steak, chicken, or seafood
• Stir into cooked rice or pasta
• Use as a flavorful base for scrambled eggs

Garden Note

This compound chive butter recipe can be modified for any herb: parsley, cilantro, dill… whatever is your pleasure. Finely chop the herbs or a combination of them and add to the butter. For garlic scape butter, I give the scapes a rough chop, then a quick whiz in the food processor to finely chop them before mixing them into the butter. A little lemon zest or a squeeze of lemon juice also brings out the flavor. These are easy and fun to make—experiment with fresh ingredients you love!

Have leftover chive blossoms? Check out this recipe for Chive Blossom Vinegar: