I thought I’d just stop by with a short post, and a quick and easy recipe to try at home!
My pot of chives in the garden has done really well this year and now has a mass of flowers! The flowers look super pretty and are a big attraction for bees.
In my last post I talked about bee friendly plants, and so I was really pleased to discover that chive flowers are not only bee friendly, they are edible too!
Chive Flower Butter
The appeal of using and eating edible flowers has grown and grown, and so I decided to use some of the chive flowers to make chive flower butter…
Here’s how to do it:
- First, remove the petals from the flowers (the deeper purple ones will have more flavour) and rinse them carefully in cold water. Gently pat them dry with a paper towel.
- Using a very sharp knife, chop the flowers into pieces and also finely chop a few of the long green blades. Don’t use the flower stalk itself as it will be too bitter.
- Leave some butter out to soften at room-temperature and mash with a fork when soft.
- Slowly incorporate the flowers and chopped blades, mix thoroughly.
- With a spatula put the mixture into a small bowls or ramekins and cover with cling-film.
- Refrigerate until serving time. Flower butters can also be frozen in sealed containers for 2 months.
As a savoury butter, chive flower butter is perfect spread on crispbreads or with jacket potatoes!
Enjoy, and don’t forget to leave a few flower heads for the bees to enjoy too!