Wild herbs – butter à la Kräuterjule

Ingredients for 1 servings:

• 500 g butter, 2 pieces at room temperature
• 1 handful of wild garlic, fresh
• 1 handful of nettles, young
• ½ handful of dandelion, young
• ½ handful of chervil (young cow parsley)
• ½ handful of ground elder, fresh
• 2 pinches of salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Storage recommendations and preservation of spring wild herbs

Wash, clean, and finely chop the wild herbs, then chop them finely with a kitchen knife. Place the room-temperature butter in a bowl and mix in the finely chopped wild herbs. This can also be done using a food processor. Add the salt and mix in. You can also omit herbs or add other herbs, such as chickweed, etc. The finished wild herb butter can be placed either in molds or piping bags and shaped. You can also place the whole mixture in foil, shape it into a long roll, and freeze it in the freezer. This butter can then be used throughout the year by cutting off the amount you need and refreezing the rest. You can use the butter on nice farmhouse bread, with all kinds of dishes with fish, meat, and for anything else you need herb butter for, such as grilling, etc.