I save homegrown herbs in many ways, but one of the easiest may be mixing them into butter and freezing them, as I share this week in my Twice as Tasty column for the Flathead Beacon. This technique for making compound herb butter is also ideal for a bunch of fresh herbs you’ve purchased but won’t use up before they start to fade, since you only need 2–4 tablespoons for each stick of butter.

I typically mix up small, fresh portions of flavored butters to use immediately, like my favorite lime butter for grilled corn. Small batches of compound butter keep well in the refrigerator for a few days. For longer storage, freeze “logs” of herb butters and use them throughout the year.

Learn more about saving herbs and get the complete recipe for Compound Herb Butter in my column.

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Twice as Tasty

Herbs can be some of the easiest plants to grow and easiest to save. The fresher the herb, the longer it will keep, whether you grow your own or buy a bunch from a local farmer or store. Herbs with soft stems, like basil, keep best in a jar with their tips in water on the counter, like a floral bouquet. Herbs with hard stems, like rosemary, can be stored for a couple of weeks in the fridge.

If you want to keep herbs longer than a few days, I suggest mixing up a compound butter or using one of these techniques:

• Drying Fresh Herbs
• Garden-Fresh Basil Pesto
• Basil Pesto Base
• Salt-Preserved Herbs
• Herb-Infused Sugar
• Chive Blossom Vinegar
• Mint Simple Syrup

I also love cooking with herbs. Here are some of my favorite herb-heavy recipes:

• Savory Herb and Sour Cream Scones
• Zucchini–Basil Pancakes
• Spinach and Herb Frittata
• Summer Rolls
• Moroccan-Inspired Mint Tea
• Watermelon–Basil Shrub
• Rhubarb–Rosemary Sorbet

You can find more ways to store and use herbs in the recipe index. You can also learn more about choosing and storing herbs in this blog post.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.