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 cayenne for a hot note. Raw garlic is not recommended unless your using it right away. Storing chopped garlic without preservatives for long periods produces a nasty bacteria that can make you sick. Use garlic salt or garlic powder instead. I don't recommend using fresh basil either because it blackens quickly before you can incorporate it into the butter. Again, the dried version will work fine.