Back to Cooking Menu
Back to Main Index
Also see specific names of herbs for more recipes.
Anise Hyssop Honey Butter
Combine ½ cup of honey and ¾ cup of butter (room temp). Mix till well creamed. Blend in 2 tbsp of chopped Anise Hyssop flowers. Serve in a crock or use on pancakes, waffles, muffins. Store in refrigerator.
Combine 3 finely chopped basil leaves, 1 finely chopped lemon balm leaf and ½ lb soft butter till a creamy consistency.
In the bowl of a mixer at high speed, mix 1 cup softened butter and 4 small crushed cloves of garlic. Beat till fluffy and light. Refrigerate in a tightly covered container for up to 1 week.
©1999 by Ernestina Parziale, CH