Chive blossoms are the pretty flowers that top bunches of fresh green chives. Chives are easy to grow in a garden and make a delicious companion to make fresh recipes. In this post, you’ll learn how to use chive blossoms to make a delicious butter.
Chive blossom butter
We’ve had an abundance of chive blossoms in the garden this year. And I’ve managed to make & can multiple batches of chive blossom vinegar and loads of chive blossom butter for fresh eating & storing in the freezer.
The variety of chives we grow the most of are garlic chives. Most often you’ll see regular chives featured in recipes and these have a lovely purple blossom. Those chives give a true onion flavor. Whereas these garlic chives taste well…like garlic, but on a milder scale.
This recipe works well for both options.
This recipe is incredibly simple and you just need two ingredients!
- butter – we love a good flavorful grass fed butter. Especially the European varieties whenever available. For this recipe, I had Kerrygold on hand. We also really love the Rumiano brand that we purchase in bulk from Azure Standard.
- chive blossoms
This is incredibly easy to make.
Harvest about 1 – 2 tablespoons worth of chive blossoms from the garden. Give them a rinse to make sure you didn’t bring in any critters with you!
Note: for each stick of butter or per 4 ounces, use 1 tablespoon of chive blossoms.
Allow the butter to soften slightly but not too soft where it won’t hold its shape.
Next, give the blossoms a rough chop and stir together with the softened butter until well incorporated. You can also use a hand mixer or stand mixer if you prefer.
Store in the refrigerator or if making a large batch, divide in desired portions and roll up on parchment paper. Then store in a freezer safe container.
🧈 Recipe tips
I wholeheartedly believe that good quality ingredients make for the best recipes! I don’t recommend any fake or overly processed ingredients and will usually recommend organic / non-gmo ingredients whenever possible.
Sourcing good quality ingredients can be difficult sometimes. Did you know that most of the olive oil in grocery stores aren’t truly authentic? Or that most seafood is farmed and sourced from China? These are just a couple of examples of confusing product labels.
How do we find the BEST ingredients? If you’re like me, then sourcing clean ingredients is important to you! So, I’ve created a favorite shop page with all of my recommendations. Here you can find all of the best places to source good quality ingredients!
How to store chive blossom butter
Store in the refrigerator for up to one week. Freeze any extra portions by rolling into a log with parchment paper. Add butter log to a freezer safe container for up to 6 months.
We like to store the butter wrapped in parchment paper and use these stand up freezer bags for storage.
More favorite recipes from the homestead
Here’s a few of our favorite recipes that we think you’ll love too!
FAQ (frequently asked questions)
Try adding them to any recipe as you would with chives. They taste especially delicious in eggs, butter, potatoes, salads, sandwiches and as an herbal vinegar.
Store chive blossoms in the refrigerator, wrapped in a paper towel and inside of a plastic bag for up to one week.
want more recipes?
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Chive Blossom Butter
- 2 tablespoons chive blossoms
- 8 ounces butter salted & softened
- Harvest about 1 – 2 tablespoons (depending on how strong you want to make the butter) worth of chive blossoms from the garden. We use about 1 tablespoon per stick of butter or per 4 ounces. Give them a rinse to make sure you didn’t bring in any critters with you!
- Allow the butter to soften slightly but not too soft where it won’t hold its shape.
- Next, give the blossoms a rough chop and stir together with the softened butter until well incorporated. You can also use a hand mixer or stand mixer if you prefer.
- Store in the refrigerator or if making a large batch, divide in desired portions and roll up on parchment paper. Then store in a freezer safe container.