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If you love the mild onion flavour of chives and the sweet melt in your mouth taste of creamery butter then you have to make this simple, delicious compound butter. Freezes well so make extras while the chive blossoms are blooming!

chive-blossom-butterChive Blossom Butter Recipe

*1 Cup unsalted butter, preferably grass-fed, softened to room temperature
* ¼ Cup snipped purple chive blossoms
* ¼ Cup chopped green chive stalks
* ½Tsp. Himalayan pink salt (or to taste)
* ¼ – ½ Tsp. cracked black pepper OR white pepper if you don’t want black flecks in the butter (pepper is optional)
* 1 Clove grated garlic (optional)

* Wash and pat dry the blossoms and chive stalks
* Snip florets off of the purple blossom heads and set aside
* Snip green chive stalks and set aside
* Put softened butter into a bowl and with a spatula, mix in salt and pepper (and grated garlic if using)
* Gently fold in the blossoms and chives
* Spoon onto a sheet of parchment paper and fold the paper over, rolling the butter into a cylinder.Twist the ends tight to seal
* Refrigerate until solid
* Use within 2-3 weeks or freeze for later use

Makes 1 cup of chive blossom butter

* Chive blossom butter is absolutely delicious on baked potatoes or stirred into mashed potatoes.
* Melt chive blossom butter over grilled corn on the cob. A mouth-watering summer treat!
* Put a round of the chive blossom butter over roasted salmon or grilled steak and watch it slowly melt into buttery deliciousness. Impressive and so, so good!
* For milder chive flavour use less florets and snipped chives or for stronger flavour, use more.
* Dry a few chive blossoms and store in a glass jar for garnishing foods throughout the winter

NOTE: As with all herbs, leaves, roots and flowers, allergies and side effects are possible. Know your allergens and always check with your health care provider before consuming flowers for medicinal purposes.