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Garden Herb Butter Recipe

Colder days are still months away, but it’s during the month of August that most of the country begins to feel night temperatures drop and that familiar panic sense that summer soon will be over. That our time outside in the garden will slow as we begin to move activities back indoors as the days get shorter.

But wait, hold on. Not so fast! Their must be a way we can enjoy the last weeks of summer still happening, AND find a way to be able to savor the fruits of our labors months from now. Canning, pickling and preserving vegetable recipes abound, but what about those luscious herbs we have tended over all season. What’s to become of those? May I introduce you to my favorite way to use excess herbs from the garden, or farmers market, herb butter.

This herb butter recipe requires little more than a pair of fine garden scissors, fresh picked herbs from the garden, a stick of butter, a touch of salt and a few moments spent in the kitchen to allow you to enjoy the bright flavors of summer through the shortest of winter months. A version of it also appears in the Summer section of my book An Appealing Plan : A Year of Everyday Celebrations. 

While herbs are not specifically limited to growing during the summer months, it is in the peak of August when many of the first season herbs must be harvested to preserve their most intense flavors. Basil plants are at their tallest, brightest green and so bursting with flavor that simply walking by and slightly rubbing their leaves, releases their potent oils into the air – suddenly creating an intense craving for a caprese salad for a lunch on the patio; delicate Taragon’s leaves cry to be picked before the full heat of the August sun is upon them; Oregano is just days away from blooming, going to seed and losing it’s intense aroma. So I give you permission to clip and cut away at the fruits of your labor, bring those fresh herbs in the kitchen for this simple herb butter recipe.

Start with unsalted butter so you can to control the amount of salt right from the start and know how much to add when seasoning.

Use any herbs you have grown – try them all but don’t forget to label them before you tuck them into the freezer!


1 stick unsalted butter
2 tablespoons chopped fresh herbs (basil, parsley, thyme, rosemary, oregano – choose one or mix and match)
½ teaspoon salt
1/2 teaspoon ground pepper


In a medium bowl, allow stick of butter to soften to room temperature.

Once the butter is soft, blend in ingredients.

Transfer the flavored butter to a piece of parchment paper or plastic wrap, form the butter into a log and wrap it well. Alternatively, you can spread butter into molds, silicone ice cube trays work well!

Chill overnight or 2 hours minimum before serving.

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And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

Call it a trend or a return to the past, but I believe we are bringing back entertaining at home, lingering over a table after a lovingly prepared meal with friends. It has been a way of life and passion of mine my entire adult life, and I am thrilled to be able to invite you on this journey with me through a year of celebrating every day. Filled with recipes, tablescapes, floral inspiration and seasonal entertaining ideas An Appealing Plan :: A Year of Everyday Celebrations, is a dream come true for me a true honor to be able to share it with you. To learn more about An Appealing Plan :: A Year of Everyday Celebrations here. And of course, share how you are celebrating everyday.

THANK YOU to Stacy of Food Lust People Love for hosting this week! And be sure to visit ALL my fellow #SundaySupper community members as we finds ways to extend, preserve and savor every last minute of summer.






Preserving in oil or butter

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12 Responses to Garden Herb Butter Recipe

  1. Sarah Reid, CNP (@jo_jo_ba) August 11, 2015 at 5:40 PM #

    How decadent!! I can’t imagine how good these must be
    Sarah Reid, CNP (@jo_jo_ba) recently posted…Studded Zucchini Yeast Bread (A #BreadBakers Summer Bounty Recipe)My Profile

  2. Cindys Recipes and Writings August 10, 2015 at 1:03 PM #

    Sounds like an appealing plan! I need garlic mixed in here too and I’m good to go!
    Cindys Recipes and Writings recently posted…30 Party Perfect Potato SaladsMy Profile

  3. Wendy, A Day in the Life on the Farm August 9, 2015 at 9:35 PM #

    I love compound butters and what a great idea to make them during the summer when the herbs are fresh and at their peak. Thanks.
    Wendy, A Day in the Life on the Farm recently posted…Preserving Summer’s Bounty with Hamburger Dill Chips for #SundaySupperMy Profile

    • Krayl Funch August 16, 2015 at 10:00 AM #

      I’ve been making extra batches to freeze all week!

  4. Hezzi-D August 9, 2015 at 3:09 PM #

    Love that you made individual pats of butter! I bet the herbs are delicious!

    • Krayl Funch August 16, 2015 at 10:01 AM #

      We have to control the portions otherwise we would eat the whole stick!!

  5. Tammi @Momma's Meals August 9, 2015 at 9:17 AM #

    I love making butter with herbs. A fantastic way to preserve Summer. Love your combo!

  6. Renee August 9, 2015 at 7:45 AM #

    I could see melting a pat of that butter on top of a freshly grilled steak. Yum!
    Renee recently posted…Raspberry Vinegar for #SundaySupperMy Profile

  7. Liz August 9, 2015 at 6:56 AM #

    I’d love a stash of these butter cubes in my freezer to use all winter long!

  8. Stacy August 9, 2015 at 6:30 AM #

    What a wonderful idea, Krayl! I love this and can think of many, many uses for herb butter! I’ll be making this soon.
    Stacy recently posted…Cherry Lemon Jam #SundaySupperMy Profile

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