‘Tis the season for fresh herbs!
Fragrant, beautiful, and delicious, fresh herbs are bountiful in early summer. It’s easy to take big bunches of basil, long sprigs of rosemary, and cheerful sprigs of parsley, mint, oregano, and thyme for granted this time of year. (I forgot cilantro, tarragon, lavender… you get the idea!)
Frugal cooks know that the season for fresh herbs is relatively brief. Once the very hottest days of summer arrive, delicate herbs begin to wilt and bolt, their best flavors gone for another year. Don’t worry, though – the flavors of early summer herbs are easy to preserve. Herb Compound Butter is the easiest, most reliable method for preserving herbs here at Crowded Earth Kitchen. Let’s get started!
Herbs don’t freeze well on their own – they discolor and lose flavor pretty quickly. However, herbs blended into butter freeze magnificently! The butterfat protects the delicate herbs, preserving their color and flavor. Every cook knows that herbs and butter taste wonderful together, so why not combine them for preservation? That’s really all “compound butter” is – butter blended with one or more ingredients. So easy!
What herbs should you use? Whatever herbs you like! Fresh springs of rosemary blended with real butter are one of my favorite flavor combinations. You may find that parsley blended with butter suits your palate, or perhaps a combination of oregano and thyme is more your style. Experiment! Enjoy!
2 replies to “Herb Compound Butter”
Perfect for the summer months. Rub over corn before grilling, over grilled potato rounds. Even a smidge on top of some grilled salmon! Yum.
I’m on a grilled zucchini kick, and compound butter made with rosemary and thyme is a fantastic topping for that!