Rachel Lambert: forager, author, guide
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Wild Herb Butter Recipe

A roll of freshly made Spring wild herb butter

This is so easy and a great way to use wild herbs and smother baked potatoes, toast, fish or anything you wish with foraged goodness. The butter can either be used within one week or frozen and sliced as needed.

A handful of freshly picked sorrel leaves

When to make herb butters

Spring is often when an abundance of herbs appear and are at their best. In summer most flower and seed late-summer to autumn. You may find a new bounty in Autumn but bear the flurry of spring greens in mind!

Ingredients

60 g butter, room temperature
1 tbsp wild herbs

Herbs you could use:

  • sorrel
  • wild chervil
  • wild garlic
  • mints
  • scurvy grass
  • wild mustard
  • hairy bittercress
  • fennel
  • yarrow leaves

Method: Wash and dry the herb you are going to use, this minimises the water which doesn't blend brilliantly with fat! I pat mine dry on a tea towel. Finely chop and blend thoroughly with the butter. Use immediately, or if you're going to keep or freeze it, I wrap mine in greaseproof paper and roll into a sausage-shape. Once in a sausage-shape, it it is easy to slice from fresh or frozen and watch melt over hot food.

Wrapped herb butter ready to freeze

All the herbs mentioned are taught on my foraging courses, especially in Spring but perhaps not all on the same course! You can also keep up to date with what I'm foraging, making or cooking at @rachellambertwildfoodforaging

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