Our wild garden

Ingredients for 1 servings:

• 250 g butter, soft
• 1 tsp sea salt, coarse, possibly with herbs
• 3 dandelion leaves
• 2 handfuls of ground elder, young shoots
• 4 leaves of ground ivy
• 1 stalk of lovage
• 10 sprigs garlic chives (Knolau) or chives
• 1 tsp lemon juice
• 2 sprigs of winter hedge or spring onion(s)
• 10 rosemary needles
• 2 sprigs of oregano, fresh
• 2 sprigs of lemon thyme
• 1 garlic clove(s), crushed

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Herb butter with wild herbs, using ground elder, dandelion and ground ivy, easy to prepare, delicious

Be sure to let the butter soften at least overnight, but do not heat it. Finely chop the dandelion, ground elder, ground ivy, garlic clove, and the remaining herbs. Add to the butter along with salt and lemon juice and mix well with a fork. Season the herb butter again; it should be well salted. If you like, you can pour it into small ice cube trays and freeze it. It will keep for at least 3 months. It goes perfectly with fish, poultry, and any type of grilled meat.