Fast-Tip Friday: Chive Butter and Preserving Your Herbs

Since I started growing my own herbs I’m determined to get good use out of them even after the very short growing season here is over.  So I dry them to make tea, or puree them with garlic to make pesto.  And I like to make nice herb butters and things. But did you know you can freeze herb butters? FACT. You can do this in ice cube trays but I bought these bigger ones made by Ball that are designed for you to easily pop out frozen herbs for storage elsewhere. First I grabbed a bunch of chives, about half regular chives and half garlic chives. Then I chopped them up super fine. Added some pepper. And let some butter soften. Then I did some serious squishing. And shoved it all into my nice green containers. Then chucked it in the freezer. Once it’s frozen, you can pop it easily out and store it in a freezer bag or larger freezer jar.

Then pop it in your scrambled eggs, lay it over cooked fish, or a nice steak.

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