Herb to Know: Lemon Balm and Chive Butter

<p>
<em>Makes about 1 cup<br />
</em>
<br />
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.</p>
<p>• 1/2 cup unsalted butter<br />
• 2 tablespoons minced lemon balm<br />
• 1 tablespoon minced parsley<br />
• 1 tablespoon snipped chives</p>
<p>1. Soften the butter and combine with the minced herbs.</p>
<p>2.Salt to taste and cover and chill overnight to let the flavors blend.</p>
<p>
<hr />
<p>
<em>From</em> Herbs in the Kitchen<em>, by Carolyn Dille and Susan Belsinger (Loveland, Colorado: Interweave Press, 1992).</em>
</p>
<p>Click here for the main article, <a href=”https://www.motherearthliving.com/plant-profile/an-herb-to-know-lemon-balm.aspx”>
<strong>Herb to Know: Lemon Balm</strong>
</a>.</p>

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