Herbed Butter

I was gathering all the herbs left in my garden and threw together some fresh herb butter logs to freeze. I had to share this wonderful way to preserve the summer garden. You can freeze the logs in small sandwich bags and keep in your fridge freezer to use every day. I use them on steaks, burgers, soups, baked potatoes, bruschetta.

Herbed Butter


1 stick of unsalted butter brought to room temperature and let softened

fresh herbs of you choice, mix and match or just use one or two.

Herbs to use;

Rosemary, chives, thyme, flat leaf parsley, oregano, dill, chevril, garlic chives

Mix all in larger bowl with a spatula, a medium size works best. The butter must be soft to make this easy. After you have mixed all the herbs in. Place mound of butter on some plastic wrap. Fold piece up over the butter and roll to get log shape. Twist tie ends and insert in smaller bags for easy to use. Simply slice a piece of frozen butter over any meat, vegetable or bread for a fresh garden taste!!


One Comment Add yours

  1. adamjholland says:

    It’s nice to read about flexibility in the kitchen. As it goes, I have a couple types of basil, parsley, rosemary and lemongrass still growing. I’ll use them in butters, stocks and anything else I can think of until the second frost.

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