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Home Cooking

Compound/Herb/Basil Butter – Many Questions

DonnaMarieNJ | Sep 30, 201809:53 AM     13

I have an armload of herbs and want to preserve them as best I can. My first thought was making a butter (freeze in ice cube trays) – the rest, I will probably dry.

For the butter – how much herb to one pound? I realize this is difficult to describe, but I don’t want too much or too little herb ratio. To make matters worse, I have no idea now what I will be using the butter for in the future.

Because I don’t have a knowledge of herb blends, I would like to know which herbs go well together and which I should leave out. I can make different blends and just label them separately before freezing.

What I have growing is:

Basil (the Italian has gone to seed, but I may get some good leaves off the plant
Thai basil (still very nice)
Marjoram
Oregano (regular and Cuban)
Sage
Rosemary
Lemon Verbena
Mexican Tarragon

I also have mint which I’m thinking should be dried separately?

Another question – Can I incorporate dehydrated tomato pieces into the butter?

I realize this is a difficult task for many of you, but if you have any info, it will help me guesstimate the recipe.

THANK YOU!

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