Last year when I was away for a few months, most of my herbs and plants died. Unfortunately, my parents didn’t look after them. So, about a month ago, I decided that I wanted to restart my garden. It’s getting close to the summertime, and it’s nice to get outside each day. I often go to my grandmother’s house to get rosemary. She or my grandfather will cut some for me, often gifting me with a little flower as a sign of added love. My grandma was soon leaving for a trip, and I knew I wouldn’t be able to grab some while she was gone if I needed more. I thought, now is an excellent time to plant some herbs that way; if I need rosemary or anything other herbs again I can go to my own backyard!
Upon a trip to my local nursery, I picked up some lavender, rosemary, basil, sage, thyme, mint, and garlic chives. Some of these are herbs that I use often and thought they’d be a great start to my new garden.
I enjoy chives; they have a great fresh aroma and tend to grow back fast after cutting. I haven’t cooked with this herb too much, and I thought making chive butter was a good introduction to the flavor.
This recipe is super simple, and you only need chives, softened butter, and parmesan cheese.
I put this on some french bread or let it melt on a salmon dinner and I love it. Storing it is easy as well. You can keep the butter out or place some plastic wrap over it and keep it in the refrigerator.
Easy Chive Butter
- 2 Tbsp Chives
- 2 Tbsp Grated Parmesan Cheese
- 1 Stick Soft Butter
- Mince chives.
- Place chives, Parmesan cheese, and butter into a medium-sized bowl.
- Using a fork, gently mash ingredients together until blended throughly.
- Transfer to a small container *Optional* keep in the fridge overnight to let ingredients incorporate.