John Myers
Wild Herb Butter in Late Autumn
The perfect wild herb butter in late autumn recipe with a picture and simple step-by-step instructions.
- 250 g Butter at room temperature
- 3 tbsp Berlin miracle leek, cut into small pieces and thawed
- 3 tbsp Garlic mustard, chopped and thawed
- 3 tbsp Basil, chopped and thawed
- 1 Splash Lemon juice
- Salt and tiger pepper from the mill
- I put all the ingredients in a nice bowl or bowl and stir with a fork to make a wild herb butter. Goes well with bread, meat and grilled food. Of course, I had the basil grow on my windowsill. But it harmonizes very well with these herbs from nature. You can combine it with spices. Classically, I only take lemon juice, salt and tiger pepper. Have fun copying. (You can find photos of these two wild herbs on Google. They are very well-known wild herbs. Garlic mustard grows almost everywhere and Berlin wonder garlic can also be replaced with wild garlic)
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