herbs

With the humid weather we've been having lately, the soft herbs in the garden have put on a spurt of fresh growth. Now is the time for me to make some herb butters for the freezer, great on veg, fish and meat, and a taste of summer in the darker months. I also freeze chopped parsley and mint, stored in lockable boxes to keep flavours separate.

Today I made a pound of garlic, parsley, tarragon and chive butter, with a hint of lemon zest, black pepper and flaked sea salt (I use cheap unsalted butter). Will also be doing garlic, chilli and parsley, though if you like coriander (some do!) that would be ok too.

I form it into sausages, chill then slice and box in those lockable boxes.

I like all of it...and most of all the idea of the herb butter like this


MMMMMMM