Chive Butter

Chives are one of my summer favorites! 

They are a member of the onion family and even the flowers are edible!

I love serving chives fresh from the garden in a variety of dishes, but my favorite way to enjoy them is chopped up on top of a baked potato with butter and sour cream.

This week I've been experimenting with chives. I have printed off several new recipes that I plan to try and I made my first batch of chive butter. 

To make I simply harvested a handful of fresh chives from the garden, cut into thin slices, and mixed with a half-cup (one stick) of butter that had been laid out and brought to room temperature.

To mix I used a small spatula and spread the chopped chives and butter back and forth against the surface of a dinner plate until the two were well mixed.

Afterwards, I divided the mixture evenly between eight cavities of an old ice cube tray and popped it into the freezer until the butter was hard. 

Next, I quickly ran hot water over the back of the tray to loosen the cubes of frozen butter. I put the frozen cubes in a plastic bag and popped them back in the freezer where they are stored and ready for use. 

What about you? Do you like chives? What are your favorite ways to use them?

To learn more about planting, growing, and harvesting chives  visit THIS PAGE on the Old Farmer's Almanac. It is from this page that I learned the importance of dividing my chives and how to use them in companion gardening. Now I have a whole row of chives next to the tomatoes, plus the big clump that's still in the herb wheel. If all goes well, I should be able to freeze and dry a year's worth of chives before the season is over, plus have plenty to give away and share. 

Until next time...

~Rebecca

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