Two Recipes to Make with Chive Blossoms

Two Recipes to Make with Chive Blossoms

Chive Blossom Butter Recipe

One of the first harvests you’ll have in your garden most likely will be some of your perennial herbs. And chives are some of the most prolific herbs in most gardens. One thing most people don’t realize is almost every part of the chives is edible – from the herb to the flowers. And not only do they give you delicious flavors from the garden, but some fun bright colors to integrate in your recipes.

Both of these recipes are extremely easy and ones you can do quickly without making too much of a mess in the kitchen.

Chive Blossom Vinegar

Chive Blossom Vinegar Recipe

This may be one of the easiest recipes either. It’s a simple vinegar infusion and the chive blossoms not only bring a beautiful chive flavor to the vinegar but a gorgeous purple color to the final vinegar.


  • Chive Blossoms – washed and dried. Enough to fill a jar
  • White Vinegar 5% or higher


  1. Pack your chive blossoms into the jar of your choice until the jar is full.
  2. Top with white vinegar until you you have about a half-inch of headspace in your jar. Place a lid on top and place it on a dark shelf.
  3. Let infuse for at least 3 weeks and strain out the chive blossoms.
  4. Use in vinegarette recipes or anything that needs a chivy flavor in the recipe.

Chive Blossom Compound Butter

Chive Blossom butter Recipe


  • 2 Cups butter softened
  • 10 chive blosssoms, washed and dried


  1. Chop up all of the chive blossoms and place them in a medium bowl with softened butter
  2. Mix together until combined well
  3. Place in plastic wrap forming a log and place in the freezer until firm again.
Chive Blossom Butter Recipe

The Chive Blossom Butter is not only beautiful, but is great to use on baked potatoes, toast, and more. Since the butter is softened, if you want to use it immediately, just form it into logs in and place it in the freezer for 30 minutes and slice off parts to use.

Since we want to use this all year long and extend the spring and summer flavors as long as possible, we use a soup freezing mold to make butter logs that can be pulled out of the freezer any time we want.

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