I attempted to grow a few things this summer. Overall it was a big flop. Between the lingering spring frost, weeds, rodents, and gnats, my garden was doomed. So I decided to focus on what I could control and invested some time and research into growing my herbs. For the first time, I actually re-planted my herb plants into spaces big enough to accommodate their sprawl. I took it to the gnats, inserting glue traps in all of my indoor pots, and re-potting them in clean fresh soil after shaking off the gnat infested soil. I spent hours one Sunday watching countless youtube videos about harvesting my herbs and then practiced, scissors in hand checking the computer screen over my shoulder. I'm so glad I did. This year, all of my herb plants inside and out, even those most difficult to grow for me, like cilantro and sage, flourished. So, now, per the instructions on all those youtube videos, I'm pruning my herb plants like crazy to encourage their continued growth. Since we can't really predict when this river of herbs might suddenly dry up, my plan is to preserve as much as I can in as many ways as possible for later.
This recipe for herb butter is versatile and freezable. The measurements are just suggestions.
For best results, make sure your herb leaves are completely dry. In fact, if I'm using herbs cut from my own plants, I don't even wash them. If you must wash the herbs, be sure to shake off the excess water and dry them thoroughly on a clean kitchen towel before mincing.
This herb butter is perfect for making garlic bread, seasoning a whole chicken to roast, or topping some freshly steamed green beans. What will you use it for? Please share in the comments.
4 ounces salted butter, at room temperature (I have a particular preference for Vermont Creamery's cultured butter for this recipe)
2 tablespoons garlic, minced
1 tablespoon parsley leaves, minced
1 tablespoon fresh sage leaves, minced
2 teaspoons thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
With a wooden spoon, thoroughly mix garlic, herbs, pepper and salt into the butter. Stir until evenly combined.
Transfer to a glass jar to store herb butter in your fridge for about 2 weeks or wrap tightly in plastic wrap and freeze for up to 6 months. I used to freeze this butter in small silicone or plastic containers, but learned the hard way that the garlic flavor never really washed out afterwards, so I've switched to storing in plastic wrap.