![chives1 chives](https://insectamonarca.wordpress.com/wp-content/uploads/2010/04/chives1.jpg?w=300&h=225)
I am reading a book The Complete Book of Herbs by Emma Callery. I made lemon-chive butter and it was absolutely delicious.
Recipe: Squeeze a slice of lemon or lime into a bowl with 1/4 pound of butter. Let it sit until butter is softened to room temperature. Then add fresh snipped chives from the garden. Use scissors rather than a knife. Mix it well and refrigerate.
The softened herb butter can be transferred to a piece of freezer paper or plastic wrap and rolled into a log shape. I didn’t have either. Instead I transferred the herb butter to the pretty small container. It is fabulous on dark forest bread.
![Creamy butter with chives Creamy butter with chives](https://insectamonarca.wordpress.com/wp-content/uploads/2010/04/0081.jpg?w=300&h=225)
![Eggs cooked in chive butter Eggs cooked in chive butter](https://insectamonarca.wordpress.com/wp-content/uploads/2010/04/0071.jpg?w=300&h=225)
Other recipes include a dab of herb butter to make scrambled egg or cheese souffle, on baked potatoes with sour cream dressing. The herb butter can be used when cooking chops or steak.
![Free range farm fresh eggs Free range farm fresh eggs](https://insectamonarca.wordpress.com/wp-content/uploads/2010/04/003.jpg?w=225&h=300)
Flowers can be snipped, pulled apart and added to salads. Use flowers in soup.
Medicinally the leaves are slightly antiseptic and are said to be used to relieve rheumatism.