Bring the butter to room temperature until softened. Do NOT microwave!
Rinse and dry the chives very well on paper towels. Use the kitchen sheers to snip them into small pieces.
Add the softened butter, snipped chives and grated garlic If using to a mixing bowl. Use a spatula to combine everything. Separate the tiny blossoms from the chive flowers and gently mix them into the butter as well.
Spoon onto a sheet of parchment paper and fold the paper over into a cylinder. Twist the ends to seal tight.
Wrap the herb butter again in some plastic wrap and refrigerate until solid.
At this point you can use within 3 weeks or freeze for later use.