Herb Butter Spreads

Here's a basic herb butter, but it can be adjusted in many ways for breads, vegetables, fish, or appetizers.

Makes 1 cup (240 ml)

As a rule of thumb, ¼ teaspoon (1 ml) dried = 1 teaspoon (5 ml) fresh.

1 cup (240 ml) soften butter or margarine

1 Tbs. (15 ml) thyme and marjoram or 2 Tbs. (30 ml) fresh basil

1. Mix together.

2. Put in a fancy container.

3. Refrigerate from 1 to 24 hours before using. 

4. When it hardened, remove and serve on a plate or left in the container.

5. Very fancy: line the container with edible flower petals* before adding the mixture.

Try different herbs or combinations for flavor: (some suggestions)
         herb = flavor

• basil = minty 
• chives = garlic 
• cilantro or coriander = Latin American 
• lemon balm = sweet
• lemon verbena = lemony
• lemongrass = lemon
• tarragon = anise-like
• sage = slight lemon
• chili powder = add some heat
• rosemary = minty
• curry powder = Indian

Herb garlic butter:

1/2 cup (115 ml) softened butter

2 Tbs. (30 ml) Italian parsley

1 1/2 tsp (7 ml) minced garlic

*See: Nutritional Information "Edible Flowers"
http://veggiefernandezs.blogspot.com/p/getting-to-know-your-vitamins.html