Make Herbal Butters: Lemon Butter

Spread the garden’s flavor with herbal butters.

| June/July 2007

  • Creamy herbal butters are a delicious way to capture the flavor of the garden.
    Illustration by Peggy Turchette

Use this on steamed and grilled vegetables, fish, poultry and bread.

• 1/2 cup (1 stick) unsalted butter at room temperature
• 2 tablespoons finely chopped lemon balm
• 1 tablespoon finely chopped lemon thyme
• 1 teaspoon finely chopped lemon verbena
• 2 teaspoons grated lemon zest
• 1 teaspoon fresh-squeezed lemon juice
• Pinch of salt

1. Combine all ingredients in a small bowl.

2. Refrigerate and use within 2 weeks or freeze up to 5 months.

Theresa Loe is always creating new herbal recipes and crafts for her annual calendar, The Herbal Calendar (Tide-Mark Press). It is illustrated by Peggy Turchette, who also illustrated this column. You can link to Theresa's website at the Friends of The Herb Companion page on our website,

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