Herb Butters

Herb butters are one of my favourite things ever. Simply because when you have an excess of herbs and you need to preserve them, this is one of the perfect solutions.

Herb Butters Herb Butters

Ice cube trays and water work too but sometimes, the herbs just end up becoming a soggy mess. I guess it depends on what you are using them for, These butters can be used for anything. They are great with roast dinners. A lot of rest chicken dinners require some flavoured butter to be rubbed under the chickens skin. They are also great with roast vegetables. They can be added to curries right at the very end. They are fantastic with grilled fish, hot bread and corn on the cob. So if you ever have an excess of any herb knocking around, don’t bin it. Butter it instead. 

I made these butters a very long time ago and therefore the pictures are from a time when I didn’t have a clue how to take pics. I know I say that all the time but it is true for a lot of my pics. I make herb butters a lot. I made some last week with leftover herbs and I will continue to do so because it is so convenient. As much as I am not a fan of these pics, i LOVED that when I cut them they had numbers running through them. How cool is that? So random but I love it. Alas, there was no 786 going on here or nothing spiritual at all. Just a load of number six..es..six’s, sixes. Oh and 3’s. Whatever. You know what i mean. 

Herb Butters

I really hope that you make some herb butters of your own soon. Sometimes, unless you live in a large/extended family you don’t need a whole big bunch of a particular herb and you most definitely don’t need to buy any 3 for £1 herbs either. They just end up going to waste. So for those like me, who have small families..stick to the smallest pack and freeze the rest. 

Herb Butters


  • Makes one log
  • 115g butter at room temperature
  • 3 tbsp of any herb of your choice or mixed herbs (such as basil, thyme, sage, parsley, dill, chives, tarragon, oregano, coriander, rosemary)
  • 1 tsp black pepper


  1. In a small bowl, combine all the ingredients and mix thoroughly.
  2. Pop the mixture into either clingfilm or greaseproof paper.
  3. Shape into a log and seal the ends by twisting them together.
  4. To use - Cut off discs of butter and add to your chosen food.
  5. The butter keeps in the fridge for 2 weeks in a sealed air tight jar or in the freezer for a few months.
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