This Chive Blossom Butter is full of garden-fresh flavor and adds a beautiful pop of green that makes any meal feel a little more special. With just butter, garlic, and a handful of fresh chives, you can whip up a simple yet elegant compound butter—perfect for adding a slice to just about anything! From grilled meats to corn on the cob, it adds a perfectly buttery, herby touch. Plus, those pretty chive blossoms? They absolutely deserve their moment to shine.

Chive blossoms are blooming in my garden right now, and I didn’t want them to go to waste. So I mixed them with fresh chives, garlic, and creamy butter to bring out more flavor, and the result? A gorgeous, garden-fresh butter that looks and tastes amazing.

This chive blossom butter is super easy to make and keeps well in the fridge or freezer, ready whenever you need a quick burst of flavor. The blossoms add a soft pop of color and a mild onion flavor that’s unique but not too strong. Mixed with garlic, salt, and chives, the butter turns out smooth, flavorful, and perfect for all kinds of dishes. I think this chive blossom butter recipe is definitely one of the most elegant and easy ways to bring seasonal herbs into your kitchen!
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WHAT ARE CHIVES?
Chives are a fresh, mild herb that’s part of the onion and garlic family. They’re perennial, so they’re perfect for edible landscaping too. Chives look like long, thin green stems, kind of like little grass blades, and have a gentle onion flavor that’s not too strong.

I harvest chives well into late fall, but the real season to celebrate them is late spring and early summer. That’s when this little plant blooms with beautiful purple flowers (called chive blossoms), which are also edible and have a delicate onion taste. When you look closely at a chive flower, you’ll see that it is actually made up of many smaller flowers, each one a tiny green stem.
Both the leaves and blossoms can be snipped and added to recipes for a pop of flavor and color. They’re perfect in herb butters, salads, dressings, or anywhere you want a light onion flavor without the sharpness of raw onions.
INGREDIENTS FOR GARLIC CHIVE BLOSSOM BUTTER RECIPE
With so few ingredients, make sure to use the freshest and very best to get the most flavor. Find the full printable recipe with specific measurements below.

- Butter—Be sure to use unsalted butter since you never know what you’ll be adding it to, especially if the food is already salty. Use high-quality butter as the base, and make sure it’s softened for easy mixing.
- Fresh chive blossoms—Those delicate purple flowers bring a gentle onion flavor that is the highlight of this recipe. Just be sure to wash and dry them thoroughly before using.
- Fresh onion chives—Finely chopped chive leaves add a burst of color and a bright, fresh chive flavor.
- Garlic—Fresh garlic adds a bold, savory punch that perfectly complements the delicate flavors of the chives and chive blossoms. I usually add 1 clove of garlic, but feel free to adjust the amount to your taste. Grate it with a microplane or mince it finely.
- Salt—If you’re using unsalted butter, add some salt to bring out the flavor. Don’t add any if using salted butter.
You can make this butter with just chive blossoms—they’re mild and add great color. But adding fresh chives and garlic gives it a little extra flavor and makes it even more delicious.
HOW TO MAKE CHIVE BLOSSOM BUTTER
Soften the butter. Bring the butter to room temperature until soft and spreadable. Do not microwave—gentle softening preserves its creamy texture.
Prepare the chives, chive blossoms, and garlic. Rinse the chives and chive blossoms carefully, then dry them thoroughly using paper towels. Use kitchen shears to snip the chives into small pieces. Gently separate the tiny purple blossoms from the chive flower heads, then set them aside in a small bowl. Peel the garlic clove and grate it. Set aside.


Mix the butter. Add the softened unsalted butter, snipped chives, chive blossoms, and garlic to a medium-sized bowl. Use a spoon or spatula to mix until well combined. Give it a taste and add any extra seasoning as needed.
Shape into a log, wrap, and refrigerate. Spoon the softened herb butter onto a sheet of parchment paper and place it in a line. Fold the parchment paper over the butter and shape it into a log. Roll the log in the paper to seal it, then twist the ends tightly. You can also use plastic wrap for this step. Let it harden in the fridge until firm, about 1 hour.


Serve. Remove the chive blossom butter from the fridge about 10 minutes before serving. This gives it time to soften, making it easier to spread.
TIPS TO MAKE CHIVE BLOSSOM BUTTER
- Pick fresh chive flowers straight from your herb garden. I like to pick the whole stem the flower grows on. These flower stems are tougher than regular chive leaves, so you’ll want to discard them later as they’re too hard to eat.
- Rinse the chive blossoms with cool water to remove any dirt or tiny bugs that might be hiding inside the flowers. Gently pat them dry, and once the flowers are completely dry, separate the tiny florets from each blossom.
- Taste the butter before shaping. Once everything is mixed, give it a quick taste—you can adjust the garlic or salt to your liking before shaping and chilling.
- Make extra. Double or triple the recipe for later. This compound butter freezes well, so you can always have some on hand when you need it.

WAYS TO USE GARLIC CHIVE BLOSSOM BUTTER
Having this chive blossom compound butter on hand in your fridge or freezer is super handy. Here are a few easy ways to use it for an extra flavor boost!
- Serve with warm, crusty fresh bread, savory muffins, or biscuits.
- Swap out ordinary butter in mashed potatoes or baked red potatoes.
- Add a pat of butter on top to melt over a steak, chicken, or baked salmon before serving.
- Add it to steamed or roasted veggies for extra flavor, like green beans, asparagus, carrots, or corn on the cob. This works beautifully on top of lazy pierogi , potato and cheese pierogi or thrown into the pan with wax beans with bread crumbs.
- Stir into hot, freshly cooked pasta or add as a topping for freshly steamed rice.
- Spread under the skin before roasting turkey or chicken for extra flavor and moisture.
STORARE TIPS
Store in the fridge: Store any leftover herb butter in an airtight glass container in the fridge for up to 1 week.
Freezer storage: Slice the compound butter into rounds and place them on a parchment-lined baking sheet. Let them firm up in the freezer for a few hours, then transfer the slices to a freezer-safe bag or container and freeze for up to 2 months. This makes it easy to take out just a little at a time. Let it thaw in the fridge before serving.
NOTE: As with all herbs—the leaves, roots, and flowers—allergic reactions or side effects are possible. If you or your guests have known allergies, please check carefully before using or serving herb-based recipes. When in doubt, consult a healthcare provider.
MORE DELICIOUS RECIPES
- Radish Cucumber Salad
- Shredded Chicken Tacos
- Sweet Corn Peach Salad
- Watermelon Feta Cucumber Salad
- Baked Pears with Goat Cheese
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*Nutritional information is automatically calculated, so should only be considered as an estimate.

Chive Blossom Butter
Equipment
- Medium-sized bowl
- Spoon or spatula
- Parchment paper
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/4 cup fresh green chives stalks chopped
- 4 chive blossoms, (the purple ones) 2-3 tablespoons
- 1 clove garlic, minced or grated (optional) or 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt (omit if using salted butter)
Instructions
- Soften the butter: Bring the butter to room temperature until soft and spreadable by leaving it out overnight or for several hours. Do not microwave—gentle softening preserves its creamy texture.
- Prepare the chives, chive blossoms, and garlic: Rinse the chives and chive blossoms carefully, checking for any bugs. Then pat them dry thoroughly using paper towels. Use a kitchen knife to chop or kitchen shears to snip the chives into small pieces. Gently separate the tiny purple blossoms from the chive flower heads and set them aside in a small bowl. Peel the garlic clove and grate it. Set aside.
- Mix the butter: Add the softened unsalted butter, chopped chives, chive blossoms, and garlic to a medium-sized bowl. Use a spoon or spatula to stir until evenly combined.
- Shape into a log, wrap, and refrigerate: Spoon the softened herb butter onto a sheet of parchment paper in a line. Fold the top of the parchment paper over the butter and shape it into a log. Roll the log in the paper to seal it, then twist the ends tightly. Place it in the fridge to firm up for at least 1 hour. Once the butter is fairly firm, wrap the log well in plastic wrap and store it in the fridge until ready to use.When chilled, simply unwrap the parchment paper and slice as needed.
- Serve: When ready, let the butter sit at room temperature for about 10 minutes to soften slightly. Then unwrap the parchment paper and slice as needed.⭐️ Last step: Please leave a comment and rating after you make this recipe.