Thursday, August 12, 2010

Herb Butter

My co-worker recently gave me this beautiful edible bouquet of herbs from her garden. It had rosemary, thyme, parsley, oregano and Asian basil. Apparently, she is a master gardener. This bouquet could have been a perfect decoration for my kitchen, but unfortunately these herbs don't last long. Once they are picked, they should be consumed fairly quickly. I used them for pastas, salads, meat and fish, but there was still plenty left, and I didn't want to waist any.

Herb butter is a great way to preserve fresh herbs, and it is easy to make. It is perfect for toasts, mashed potatoes, sauteed vegetables, pasta, fish, meat and more. I use unsalted butter just because I'd like to adjust the sodium content depending on the dishes. If you like to keep it longer, shape the butter back into a stick, and keep it in the freezer. This way, you can enjoy the fresh herbs all year long.

Herb Butter  Print Recipe

1 stickunsalted butter, softened    
1/4 cupchopped herbs of your choice* (thyme, oregano, parsley, rosemary etc)
1 clovegarlic, finely minced 

  1. In a small bowl, combine all the ingredients and mix well.
  2. Keep the butter in a container with a lid, or wrap with plastic wrap and make it back into a stick and freeze. The butter will lasts two weeks in the refrigerator and three to four months in the freezer.
*You can mix and mach any herbs you like.