Herb butter.

To: herbs.teleport.com
Subject: Culinary uses of lovage
From: Henriette Kress <HeK.hetta.pp.fi
Date: Sun, 11 Feb 1996 09:40:54 -0100

A herb butter made with fresh lovage leaves is _really_ yummy.

Herb butter

1 part butter
1 part oil
0-3 parts water
all equally cold or warm - it won't work if they are different temperatures.
and leaves of these plants, single or in welltasting combinations, fresh (cut up) or dried (crumbled):
lovage, black currant leaves, parsley, celery, thyme, etc., to taste.

Put 1 part butter in the bottom of a jar, add 1 part oil. Blend well - you'll need something powerful to blend with. Add water slowly in a steady stream, blending all the while. Add your fresh or dry crushed herb leaves - how much? Difficult to say. Start small (1 tablespoon cut-up fresh herb leaves to a batch of about half a pint), and if you like it add more to the next batch. Blend until it's all green, with some greener spots.

If you add a lot of water it will spoil in a week, even in the fridge. I usually keep a week's-supply-sized jar in the fridge and freeze the rest, also in small jars.

Use instead of normal butter on your sandwiches, or use your imagination.

From: annie herrin <herrin.piglet.portable.com>

Here's a way I like to use fresh herbs (from "Seasonal Gifts from the Kitchen" by Emily Crumpacker):

½ lb. unsalted butter, softened
3 T. parsley, finely chopped
¼ t. white pepper
plus any combination of the following:
2 T. fresh tarragon, thyme, sage, chives, or basil
1 T. freshly grated horseradish
2 anchovy fillets, drained

Mix all the ingredients together in a bowl using a fork. Pack the herb butter into several small crocks and cover or roll into a log and wrap tightly. Store in the fridge or freezer. Yield: one cup

"Flavored butters enhance so many dishes; try them on filet mignon, fresh steamed asparagus, or with smoked salmon as an hors d'oeuvre. To use as a garnish, roll into a log and slice it."

Personally, I like them on a toasted bagel, or in hot, freshly cooked pasta.