Triple Lemon Herb Butter

1/2 cup (1 stick) butter, room temp
1 Tbls finely chopped lemon balm
1 Tbls finely chopped lemon thyme
1 tsp chopped finely chopped lemon verbena
1 tsp fresh lemon juice



Combine all ingredients, mix well. Refrigerate overnight to allow herb flavors to permeate butter. Store in refrigerator in a tightly covered container. Will keep for two weeks or freeze for 6 months. To freeze wrap tightly in plastic wrap and then foil.

Butter is great on poultry, fish, vegetables, scones and more.




From the Full Moon Natives Herb Seminars