About midway through Spring, I divided my chives. Right about the time they flowered, I cut them all off at ground level, and saved them while I divided the chives.
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| My Chives early in Spring! |
With the flowering chives, I decided to make a chive butter.
Use softened butter.
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| Mise en place. |
Have everything ready to go before you begin.
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| Kosher salt. |
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| Mix it all together. |
I used one stick unsalted butter, with one teaspoon Kosher salt, and 1/4 Cup minced chives. Once you have everything gathered and prepped, combine everything in a small bowl and mash it with a fork.
Spread it on a sheet of plastic wrap, and roll it into a tube. Set it in the freezer to set up. It will keep in the freezer for 3 months.
To use it cut off the amount needed and allow to thaw.
It can be used on potatoes, or to thicken up noodle dishes.
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