Wild vegetables – butter

Ingredients for 1 servings:

• 250 g butter
• 3 handfuls of red orache (wild vegetables)
• 1 handful of nettles
• ½ handful of dead nettle, white
• 8 leaves of ribwort plantain
• 1 bunch of yarrow, small, young
• 4 dandelion leaves
• 4 leaves of sorrel
• ½ handful of daisies
• 3 stems of ground ivy with flowers
• Salt
• Sugar
• 1 shot of lemon(s)
• 1 shot of rapeseed oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the wild vegetables, such as the red orache and nettles, and the remaining wild herbs thoroughly and drain, or spin them dry in a salad spinner. Chop the wild herbs and wild vegetables finely on a board and place them in a bowl. Add the softened butter and mix well with a fork. Add the ingredients such as salt, sugar, lemon, and oil and mix everything well. Then transfer everything to molds and chill in the refrigerator, or place in foil and wrap. If you don’t have molds, you can also roll it up. To store the butter, place it in the freezer and take it out as needed. The red orache gives the butter a beautiful reddish color and looks very decorative. You can use the butter with meat, fish, but also over asparagus and other vegetables. It tastes particularly good on fresh farmhouse bread.