StarsAndYarrow

Ah, the sun is beginning to show its golden face and bless the garden once again. After a rainy and cool end to spring, the herbs are stretching their stems upward and branching out to begin their growing season journey.

There are so many interesting herbs and vegetables to grow each year that I have a hard time saying no to another seed packet or plant pot ending up in my cart. But in all of the hustle and bustle of weeding and harvesting, we need to take a moment and breathe and to actually ENJOY the herbs we are cultivating.

This post is devoted to being intentionally in the present and enjoying the growing season by making an easy and most delicious herb butter. By adding a few herbs into a stick of butter you can dress up any plain dish with flavor.

What you will need:

*2 Sticks of room temperature butter (salted or unsalted)

*Herbs! Whatever you have growing and want to use (fresh herbs have the best flavor in herb butter)

*Parchment paper

*Medium bowl

*Spoon or spatula

Instructions (with pictures):

1. Gather your herbs and carefully wash them in a bowl of water.
2. Dry the herbs by pressing down with a paper towel and then spreading them out on a flat surface for a few hours.
3. Chop your herbs finely and set aside.
4. Take the two softened sticks of butter (make sure its not liquid. If it has become too warm just place in the fridge for a few minutes until its firm enough to form a ball) and place them in your bowl. Mash down the butter until it is smooth and workable.
5. Add salt to the butter if using unsalted (optional).
6. Add your chopped herbs into the butter and mix until well incorporated.

7. Spread out a sheet of parchment paper (about the length of an oven baking sheet).

8. Place the entire ball of butter on one end of the parchment paper.

9. Tuck the end of the parchment over the top of the butter.

10. Carefully begin to fold the butter into the parchment as though you are wrapping a present.

11. Begin to carefully shape the sides and top of the butter to create a log or cubed shape.

12. Continue to wrap the butter until it is completely contained in the parchment.

13, Twist the sides of the parchment paper (like the end of a hard candy wrapper) to hold in place or tape all around the log.

14. Place immediately in the fridge to harden.

15. When you are ready to use, unwrap the butter and slice as normal.

Ideas for using herb butter:

*For fish: dill, lemon zest, fennel, lemon balm, lemon verbena, lemon bail

*For steak/red meat: thyme, sage, oregano, garlic

*For poultry: thyme, sage, marjoram

*The sky is the limit! Use your imagination and pair herbs that you love. You could mix many herbs together for a burst of flavor.

I hope you enjoy making this simple treat!

-Jessica

For herbal balms, tinctures, and more: starsandyarrow.etsy.com