Written by Amber Smith for The Single Gourmand
So its coming close to the end of the season for our gardens. The last of the tomatoes, peppers and onions easily made into great homemade salsa but what do you do with all those herbs? Herb butter is a great way to use up those herbs and have that fresh garden herb taste into the colder months ahead.
I love classic chive butter, salted or unsalted butter brought to room temp mixed with finely chopped chives. The butter itself becomes flavored with the herb and really enhances it. It is fantastic on baked potatoes. Most garden herbs work well. Once the butter and herbs are mixed, spoon out onto a large piece of plastic wrap. Roll the butter into a log shape, about one inch around. It will look like a thin roll of cookie dough. Twist the ends, write the herb or herbs on a piece of masking tape and place on the log. Put in a freezer bag to help it last longer. Cut into disks when you are ready to use. You can throw it onto or into food while it’s still frozen.
Use your imagination. Add several herbs. Or use spices in your cabinet such as peppercorns for a hot note. Raw garlic and basil is not recommended. Use garlic salt, garlic powder, or dried basil. This can last a long time in the freezer as long as it is wrapped well, although, everyone loves it so much, you won’t need to think about it going to waste.