Friday, April 13, 2012

Perennial Herbs, Compound Butters

Chives and parsley are my early harvests from the herb garden. The thyme and rosemary are still woody and pungent and I'll be glad when their new growth begins.

I cannot find a good use for the lambs ear, but it is soft to the touch. Perhaps running fingers through the velvety leaves is, for now, its best purpose.

I've put some recipes for compound butters at the end of this post, below the photos. This is a wonderful way to preserve herbs from your garden. Make the butter and then freeze it to use throughout the winter or conveniently as you wish.

Chives with Blossom

Italian Parsley

Lambs Ear

Rosemary Flowers

Lemon-Rosemary (for chicken, rolls)
Salted butter, finely minced fresh rosemary, finely grated lemon zest

Lemon-Tarragon (for fish, seafood)
Salted butter, tarragon, finely grated lemon zest

Garlic-Chive (for everything)
Salted butter, mashed or roasted garlic, minced chives

            Gorgonzola-Scallion (for steaks)
            ½ c. salted butter
            4 oz. Gorgonzola cheese

¼ c. chopped scallions
1 tsp. coarse black pepper
½ tsp. balsamic vinegar
1 tsp. Cognac (opt.)

Maitre d’Hotel (for rolls, etc.)
Salted butter, minced fresh parsley,
lemon juice, minced shallots

Sage-Thyme (for turkey)
½ c. salted butter
1 T. ground black pepper
2 T. fresh thyme, stemmed
¼ c. fresh sage, minced
1 clove finely minced garlic
Time is an herb that cures all diseases. 
~Benjamin Franklin


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