I love edible flowers. My garden is full of them, and I’m always finding new ways to use them. They bring beauty to the garden, elegance to the plate, and a simple way to elevate everyday meals. Floral and herb-infused butters are especially easy to make, and they add a stunning touch to brunch spreads and dinner tables alike.
Chive blossoms are one of my favorites. If you don’t grow your own, you can often find them at spring markets—but their season is fleeting. Luckily, compound butters freeze beautifully, preserving both their delicate flavor and vibrant color for up to six months. It’s a wonderful way to extend the life of your herbs and enjoy a taste of spring a little longer.
Harvesting chive blossoms is simple: trim the stem just below the flower, give them a gentle rinse under cold water, and pat them dry. You can use the blossoms whole or separate them into their delicate individual florets.
A pretty looking, floral taste of spring
If you love cooking with edible flowers, chive blossom butter is one of the easiest and most beautiful ways to use them. My garden is full of edible blooms, and I’m always looking for simple recipes that highlight their natural beauty and flavor. This chive blossom compound butter adds a mild oniony, herbal note while bringing a soft purple color that looks stunning on bread, vegetables, and brunch dishes.
Chive blossoms are typically available for a short time in late spring and early summer. If you don’t grow your own, you can often find them at local farmers’ markets during the season. Because the bloom period is so brief, making compound butter is a great way to preserve fresh herbs. Chive blossom butter can be frozen for up to six months, helping you keep those fresh, vibrant flavors long after the season ends.
To harvest chive blossoms, simply cut the stem just below the flower head. Rinse gently under cold water and pat dry. The blossoms can be used whole or separated into individual florets, making them perfect for mixing into softened butter.
Whether you’re looking for an easy herb butter recipe, a way to preserve chives, or a unique edible flower recipe, this chive blossom butter is a simple and elegant addition to your kitchen.
Make sure that you take your butter out early. A soft butter will make the process of incorporating the blossoms much easier.
Harvest your blossoms and chives. Give them a quich rinse under cold water and pat them dry. Ensure there is no dirt or debris in the florets. Trim the blossom stems to just under the head and discard the stems. Those ridgid, hollow stems are called scapes, they are tough and you do not want to incorporate them into the butter.
Split your blossoms into florets and finely chop your chives.
Start by incorporating the salt and chives into your butter, mixing with a fork until well blended. Taste test and add salt as needed.
Gently fold in the florets until well combined.
Spoon the compound butter onto your wax paper or plastic wrap. Shape loosly into a log. Roll your paper or wrap, pressing the butter into a tight log roll. Tie the ends tighty.
Refridgerate until firm, approximately 1-2 hours. You can also move the log to a ziplock bag and store in the freezer for up to 6 months.
Using a warm knife, cut your butter into rounds of the desired thickness. Serve with fresh bread, or on a charcuterie platter.
It makes a great side for fish, poulty or meat, or can be used to flavor cooked vegetables adding a wonderfully buttery oniony flavor.
Consider bringing Chive Blossom Butter as a hostess gift to the next dinner party.