Sometimes my herbs get so prolific that I can barely keep up with them. I usually try to harvest all season long to encourage them to grow, and then I have to find a way to use all of it. I throw large amounts into soups and our daily menu, and drying is an easy to way to prolong their life, but one of my favorite things to do is make compound butters. Simply, put a couple of sticks of butter in your food processor and process until smooth, and then add whatever herbs you have. Make single herb butters with Parsley, chives, rosemary, thyme, lavender, chervil, sage, anything will work. Or let your imagination run wild with your own signature combinations. When finished, scoop onto parchment paper and roll to create a log, twist the ends and tie. Store in the freezer and pull out to top fish, grilled meats, as a garnish for soups, or just to put on your toast in the morning. Enjoy!
Michelle, Deli Manager