My husband and fellow Yelton Manor innkeeper, Robert, is a butter freak. He slathers it on everything. I was never much for butter until we started buying organic, sweet cream butter, sometimes imported from France. There IS a difference, and butter can be very, dangerously good.
Butter can also be a main event at the dinner table when paired with exactly the right herbs.
The recipe is simple: pick an herb or spice and mix it with excellent butter. Serve formally by piping it onto individual dishes, or just in a bowl family style, whatever fits the occasion. If you want pretty slices, simply wrap the herb butter in saran wrap , form into a perfectly round log, chill and then slice.
This is also a great way to use up the remainder of those expensive herb packets that you buy in the winter. Make rosemary butter! Or thyme butter! Sage butter! Try different combinations on meats, vegetables and straight on your bread. Mint is my current fave, can’t get enough of it.
At The Manor we grow 3 kinds of sage, 3 kinds of basil, rosemary, thyme, flat and curly parsley, 3 kinds of mint, 2 kinds of chive, rue, lavender, oregano, marjoram, tarragon, dill, chervil, anise, cilantro, lemon verbena and evn more in pots surrounding the walkways and parking lot.
The heat of the pavement keeps them producing heartily through the season. Growing in pots also keep the invasive herbs from taking over in the perennial garden.
Item for a Lull in Conversation: Herbs are made from leaves and spices are made from seeds.
Spices can also be made from other things like bark (cinnamon) or roots (ginger).