Fresh Herb Compound Butter

Herbal Compound Butter

The warm season has come to an end, and although I love Autumn’s colorful views and crispy weather, I’m saddened by the upcoming and inevitable loss of the vegetable and herb plants I grew. I started most of these plants by seed and watched them grow into the nourishing, healing, and delicious plants they are. The herbs kept my spirit lifted by their intoxicating aroma and beauty alone! It feels simply good to grow plants. It feels good to take care of them, to watch them, to sit by them, to smell them, and to eat them.

I will dry most of the herbs and use them to enhance soups and random dinners, but a fun way to preserve herbs is to make a compound butter! Compound butter is a mixture of butter and other ingredients, in this case, herbs and spices. It’s a cool way to incorporate the energy from your loved little herbal gardens into your food and into your life. You can use this butter as you would your plain butter. Think cinnamon & ginger in a batch of cookies or garlic and chive in mashed potatoes or squash. Vegetables contain fat soluble vitamins and micronutrients so adding a little fat to them will help your body utilize the nutrition they have to offer. Check out the article written by Chris Kresser, M.S., L.Ac,  “Have some butter with your veggies!”, to learn more.

You can store these tasty little fat bombs in the fridge to use within the week, or wrap them up and freeze them to use over the next few months. I made mine readily available by slicing them into small tablespoon sized chunks before freezing.

Some Combinations to consider are:

  • Strawberry & Basil
  • Garlic & Chive
  • Orange Peel & Sage
  • Rosemary, Thyme, Lemon Zest
  • Lemon Balm & Jalapeno
  • Cinnamon & Fresh Ginger with honey


  • 1 part butter from pasture raised cows
  • 1/2 part fresh herbs

*use more or less herbs as you please!


  1. Let your butter soften to room temperature
  2. Chop or mince your herbs – the smaller the better
  3. Mix it or whip it!
  4. Pour onto parchment, fold the parchment paper over the butter and squeeze/roll into a log. You can also plop your butter into ice cube trays or spoon out onto a baking tray, cookie-style.
  5. Put them in the refrigerator or freezer until hardened. From here I sliced my logs, bagged them, and stored them in the freezer.

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