Allow your butter to soften fully at room temperature - this makes it much easier to work with and ensures everything incorporates beautifully.

In a medium bowl, combine the softened butter, chopped chives, and sea salt. Mix until well combined. Gently fold in the chive blossoms, being careful not to crush them - you want those pretty purple petals to stay intact as much as possible.

Taste and adjust salt as needed. Lay a sheet of plastic wrap flat on your counter and spoon the butter onto it in a log shape. Roll tightly, twisting the ends to seal. Refrigerate until firm, about 1 hour, or freeze for later.