Saturday, November 16, 2013

Fighting Food Waste: Herb Butter

If you're like me and have a black thumb when it comes to plants, growing your own herbs is something that you may struggle with.

So when you do buy fresh bunches from the shop for whatever ambitious cooking endeavour you're embarking on, what do you do with all the leftover?

Well, you make herb butter.

This is an old frugality chestnut, but I recently saw it on Save With Jamie. I had some flat-leafed parsley left over and it was rapidly wilting in its little plastic container, so I thought I'd give herb butter a go.

The method is pretty simple. Get a big block of butter. Leave it on the bench for a while while you have a cup of tea and a sit-down.

Come back and finely chop your leftover herbs. I'm assured you can use any you like. I used my mezzaluna because I have hopeless knife skills (and also it's fun!).

Put the herbs in a bowl with the soft butter and mix it all up.

Spoon onto some baking paper and mush it into a little log. Wrap it up and twist the ends. Put in freezer.

Here's the important bit: remember it's in there! Take it out to spread on crusty bread for soups, on top of steak or whatever you fancy. You could also add some garlic to make it even more awesome.

Fighting Food Waste will hopefully be a series here at Surely Sarah, feel free to tell me your tips!


  1. Butter is one of those things I can never quite get right...when is it really soft enough? How do I remember I've left it sitting on the bench? :)

    1. Hee! I'm a pure fly-by-the-seat-of-my-pants girl - if I can squish the butter a bit with a spoon, I figure it's soft enough. Basically, like when you're baking, if it's too hard/cold, you'll find out quickly :)
      As for remembering you've left it out... that's where the timer on your phone comes in very handy!

  2. Butter and herb, this is totally perfect. Nice idea Sarah!

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