Chives are both a pretty flower and a savory herb. They are delicate, so add them to dishes right before serving and not before cooking. They are milder than onions and garlic, and they work well in soups, dips, potatoes, seafood, and omelettes.
Cutting instructions: You can trim each stalk individually towards the base. Both the stalk and the flowers are edible.
1 lb unsalted butter, room temperature
1 tablespoon granulated garlic
Handful of chives
Salt, to taste
Thinly slice the chives into small pieces.
Using an electric mixer, whip the butter until smooth and creamy.
Mix in the salt and chives by hand using a spatula.
Store leftovers in the refrigerator in an airtight container for about 2 weeks.
Alternatively, you can transfer the butter to a piece of parchment paper. Form the butter into a log shape and roll up, twisting the ends. Refrigerate until hard then cut and serve the rounds cold.
1 handful chive blossoms with stems
1 cup white balsamic vinegar
1 cup extra virgin olive oil
Rinse the chives blossoms and stems. Separate the blossoms from the stems. Chop the stems.
Place the chopped chives and 2-3 blossoms into a clean jar. Add the olive oil.
Place the remainder of the chive blossoms into another clean jar. Add the white vinegar.
Place lids onto the jars, then put them in a dark place to infuse for about 2 weeks. When they’re done, the vinegar will turn a lovely shade of pink and the oil will be very fragrant. Strain out the stems and blossoms, place them back into clean jars, screw on the lids and store in a dark place.