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Herb butter.


I quite like herb butters, but this recipe will make a lot of it.

100 ml oil, room-temperature
100 g butter, room-temperature (... Finns use salted butter.)
fresh chopped-up herbs to taste

Pour oil into the tall jar you got with your stick blender (immersion mixer thingy), add butter, add herb (I usually add at least 3 tblsp chopped up herb, but I can go up to 100 ml (or more)).

Blend until smooth.


It'll keep for about as long as the butter'n'oil would have kept, in the fridge of course. Watch the green bits for mold, though.

Single herbs to use

  • parsley
  • lovage leaf (Levisticum officinale)
  • black currant leaf (Ribes nigrum) - yum!
  • chives
  • caraway leaf (Carum carvi) - this will taste of parsley the first day, and get stronger caraway undertastes as it ages.
  • chervil leaf (Anthriscus cerefolium) - "the gourmet's parsley"

Herb blends to use
I use pretty much all tasty things in the garden, including

  • all mentioned above
  • hyssop leaf (Hyssopus officinalis),
  • thyme
  • tarragon (both French tarragon and the very similar-tasting Mexican mint marigold (Tagetes lucida))
  • lemon verbena (Aloysia triphylla, or whatever it's called this week)
  • lemon balm (Melissa officinalis)
  • any of the Mentha mints
  • mountain mint (Pycnanthemum spp.) - it's as tasty as peppermint, it won't take over your garden, and it comes true to seed
  • one or the other bee balm (especially the red red flowers of Monarda didyma 'Cambridge Scarlet')

... pretty much anything that I like, in fact.

I do have some 100 species out front, and I don't grow any culinary herbs that I don't like.
Eat your hearts out, sage, sweet cicely, anise hyssop and basil, to mention a few that I don't grow.


Link to the herb FAQ entry on herb butters.