Chive Blossom Butter

It's time like these when we take notice of the garden. Potato plants are popping and peas are climbing. Chives are almost done too, so you better hurry up and grab some blossoms while you can.

Every spring I soften a pound of butter and head into the garden for the tenderest of flowers - chives and sage, usually. On their own they teach us how brief the finest days are. Combined with butter, they teach us how wonderful the rest of our food can be.

Chive flower butter on scrambled eggs reminds you why you eat eggs. Sage blossom butter rubbed on a chicken for roasting perfumes the air. Combined with orange or lemon zest, they accent vegetables far into the fall.

Go out right now. The garden's holding out as long as it can.

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