You can freeze herbs to preserve them for winter, and you can also freeze butter (a great thing to do when butter is on sale). Did you know that you can combine the two and make homemade herb butter that can be frozen until you use it?
Herb butter adds a gourmet flair to any meal. It’ even perfect as a spread for the bread that accompanies the dish. With outdoor garden season coming to a close, clip off the herb leaves and combine them with butter to save for the upcoming holiday meals.
Herb butter is easy to make. All you really need are herbs and butter. Soften the butter to room temperature, but do not melt it! It will never set to the same consistency after melting. Once it’s nice and soft, stir in a combination of chopped herbs. You may want to make several batches for different purposes, like a rosemary butter to match poultry and a basil-oregano or garlic-parsley butter for Italian dinners. Don’t be afraid to be heavy-handed with the herbs; you want to be able to see and taste them.
Once your herb butters are prepared, put them in labeled containers and freeze for up to 6 months. To use them, just thaw to a spreadable texture.