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Sep 29, 2011
Herb Butter: Another way to preserve garden flavor
Theresa Loe  Associate Producer | Growing A Greener World

It's easy to make Herb Butter

There are several ways to preserve the flavors of herbs through winter. One of my favorites is to create flavorful herb butters and store them in my freezer. Butters are a simple way to add flavor while cooking. (As long as you don’t add too much, of course). They are typically used on bread, pasta and vegetables because with just a dollop, you are adding a wealth of flavor. But they can also be used to create delicious sauces, marinades and basting mixtures. And what I love is that butters can be used fresh or they can be frozen and stored for several months!

The Basic Herb Butter recipe below is very flexible. Just adjust the herb and amounts to what you have on hand. There really is no need to measure exactly or feel constrained by exact proportions. It is that simple! Estimates are welcome! Don’t you just love that?

I have added a few more recipes below as examples or guidelines. You can adjust as you wish or even by adding chopped shallots, scallions, dried red pepper flakes, or even grated citrus peel to any combination. Get creative and you can’t go wrong!

Basic Herb Butter Recipe
1 stick real butter (softened)
Approximately 2 Tbsp. chopped fresh herbs (1-3 different kinds)
Other flavorings such as spices, citrus peel or garlic

Blend ingredients together well. Roll into a log and wrap with plastic wrap. Be sure to label and date and use within four months for best flavor. Just slice off a piece whenever you need it.

Rosemary-Garlic Butter
1 stick real butter (softened)
2 Tbsp. freshly chopped rosemary
1 clove minced garlic

Lemon Herb Butter (great on steamed veggies)
1 stick real butter (softened)
2 Tbsp freshly chopped thyme
2 tsp. grated lemon zest

Reader Comments (3)
Thanks, Theresa! Can't wait to make our own herb butters!

For more garden-fresh recipes, be sure to browse our suggestions online!

Burpee Home Gardens
Thursday, September 29, 2011 | Burpee Home Gardens
My pleasure! These really do come in handy. I pretty much have a batch sitting in the freezer all year long. When I use it up, I whip up another batch!
Sunday, October 2, 2011 | Theresa Loe
I had never thought to make herb butter with my abundance of fresh herbs. I do make pesto and freeze that. I bring my plants in for the winter but they usually don't survive all winter. I bought a grow light this year so hopefully that will help.
Thank you for the tip and recipe for the butter.
Saturday, June 23, 2012 | Kathryn
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