The chive flowers bloom mid May to mid June, which means there is a short window to harvest and play with them in the kitchen! Ploughgate founder Marisa Mauro shares a super easy recipe on how to blend these purple puffs of chive flowers into our creamy cultured to impart a whisper of garlic-onion flavor with down-to-earthy notes. 

1. Remove heads of flowers, separating each little petal. Finely chop the tender chive shoots.

2. Add chive flowers and shoots to soft Ploughgate butter. Ratio is up to you and your preferred taste!

3. Slather on a slice of your favorite bread, add dabs onto fresh oysters, glaze over veggies or serve on a charcuterie board!