Makes about 1 cup
Tightly covered, this butter will keep for a week in the refrigerator and up to two months in the freezer. It is good with virtually any steamed or blanched vegetable and with poached or grilled white-fleshed fish and salmon.
• 1/2 cup unsalted butter
• 2 tablespoons minced lemon balm
• 1 tablespoon minced parsley
• 1 tablespoon snipped chives
1. Soften the butter and combine with the minced herbs.
2.Salt to taste and cover and chill overnight to let the flavors blend.
From Herbs in the Kitchen, by Carolyn Dille and Susan Belsinger (Loveland, Colorado: Interweave Press, 1992).
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Herb to Know: Lemon Balm