Did you guys know that chive blossoms are edible? Chives are one of the first herbs to come up in my herb garden every spring. Before I can blink, they have already started flowering. While the stems of the flowering chives are too hard to use, the flowers are gorgeous and totally edible.

When life hands you chive blossoms, make chive blossom butter. It looks fancy AF, but is quite simple to make. Watch how I do it.

Chive blossom butter keeps very well, in the freezer, for at least 2 months. Just slice off what you need. We have been putting this on salmon fillets, baked potatoes and last week, I added a bit of grated garlic and smeared it on bread before grilling for some outstanding garlic bread.

You could also make chive blossom salt and chive blossom vinegar. It’s so much fun and so delicious.

Click here to print recipe for Chive Blossom Butter.