The Healing Power of Culinary Herbs: Herb Butter
By Gina Mohammed
August/September 2010
Herb butters made with savory herbs can be spread onto bread, meats or vegetables, and used in sauces and sautés. Peppermint or other sweet-herb butters can be served with pancakes, waffles, warm muffins and other desserts.
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• 4 to 6 tablespoons fresh herb leaves (e.g., basil, chives, dill, fennel, mint, parsley, tarragon, cilantro, thyme, sage)
• 10 tablespoons unsalted butter, softened
1. Chop herbs to release the leaf oils, then blend herbs into the butter with a fork.
2. Pack the butter into a roll of waxed paper and refrigerate for up to 24 hours to distribute flavors and firm up.
3. Slice the roll into disks or shave into curls to serve, or use the herb butter for cooking. Try adding additional seasonings such as paprika, cayenne, ground pepper, garlic or shallot.
Gina Mohammed, Ph.D., is a plant physiologist who researches medicinal and other specialty uses of plants. She lives in Ontario, Canada. Visit her at www.pmtech.ca.
Click here for the main article, The Healing Power of Culinary Herbs.