Make Herbal Butters: Lemon Butter

<p>Use this on steamed and grilled vegetables, fish, poultry and bread.</p>
<p>• 1/2 cup (1 stick) unsalted butter at room temperature<br />
• 2 tablespoons finely chopped lemon balm<br />
• 1 tablespoon finely chopped lemon thyme<br />
• 1 teaspoon finely chopped lemon verbena<br />
• 2 teaspoons grated lemon zest<br />
• 1 teaspoon fresh-squeezed lemon juice<br />
• Pinch of salt</p>
<p>1. Combine all ingredients in a small bowl.</p>
<p>2. Refrigerate and use within 2 weeks or freeze up to 5 months.</p>
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<em>Theresa Loe is always creating new herbal recipes and crafts for her annual calendar,</em> The Herbal Calendar <em>(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,</em>
<a href=”https://www.motherearthliving.com/contributors.aspx”>www.herbcompanion.com/contributors.aspx.ol</a>
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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/herbs-in-the-pantry-herbal-butters.aspx” target=”_self”>
<strong>Herbs in the Pantry: Herbal Butters</strong>.</a>
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