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Herbed Butter
Published: 4/8/2008 1:13 PM
Last Modified: 4/8/2008 1:13 PM

The only herb that is coming back to life in my garden is my thyme, but I'm hoping the parsley and a few others will poke their heads out soon.

If not, I'm not worried. This month and into May, there will be one herb festival after another. It's such a great time of year for Oklahoma cooks and gardeners.

Brookside's Herb Day is Saturday, April 12. The Sand Springs Herbal Affair in on Saturday, April 19. The Jenks Herb and Plant Festival is on Saturday, April 26. And, the Owasso Bouquet of Gardeners Spring Garden Festival is on Saturday, April 3.

So for at least a month, there's no complaining about how you can't find anything fun to do on the weekends. I'll be at least a couple of these festivals, picking up a new round of basil, plus bedding plants and maybe a rhubarb pie.

Until then, here's a great recipe from the Soil Sisters, a group of Creek County Master Gardeners who are also in the Jenks Garden Club. You can use either dried or fresh herbs (or a mixture of both) for this butter.

Herbed Butter
1 cup unsalted butter, softened
1 teaspoon marjoram
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon basil
1/8 teaspoon sage
1. Mix together and place in a pretty bowl or mold. Cover tightly and allow to set in refrigerator for a coule of days to let the flavors blend.


Reader Comments 4 Total
shortcake (5 years ago)
See you on the 19th?
Bob Sharkey (5 years ago)
If dried herbs are used, should the amounts be doubled? (I think that is the rule-of-thumb for dried versus fresh. Not certain)
Bob Sharkey (5 years ago)
If dried herbs are used, should the amounts be doubled? (I think that is the rule-of-thumb for dried versus fresh. Not certain)
Natalie Mikles (5 years ago)
Bob, double the amount if using fresh. Dried herbs are more potent than fresh. Though with this butter, I would suggest starting on the light side, tasting and then adding more as you like.
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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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