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Make Ahead Flavored Compound Butters

Here’s a tip for leftover fresh herbs: Make flavored butter and freeze for use later. I’ve also added a recipe using garlic and a few for edible flowers.

This spread is lovely on breads, pastas, potatoes, vegetables, you name it! First, here’s how to make a batch using herbs…

Works well with: Chives, Parsley, Garlic, Dill, Rosemary, Tarragon, Basil, Sage, Celery Leaves (or try whatever you like).


There’s no exact science for the measurements, experiment with the herb/butter ratio to find what you like best.

Garlic Dill – Bulk Recipe

This is a great recipe if you want to stock up ahead of BBQ season. Scoop balls or slice into pats then freeze. This is delicious on so many things (bread, potatoes, veggies, fish, pastas, breads, etc.).


12 to 14 cloves garlic
1 cup butter
2 to 2 1/2 TBS dill (finely chopped, fresh)
Paprika (a dash or two to taste)



Source: Rosalind Creasy’s Recipes from the Garden (By Rosalind Creasy).



Chive Blossom:


*use petals from fragrant old-fashioned roses such as “Belle of Portugal”, rugosa roses, damasks

Yield: 1/2 cup

These can be used on all kinds of things, try them on steaks, vegetables such as corn on the cob [2], fish [3], thick slices of bread, bagels and whatever else you want to slather it on. Delish!