One of my favorite things to do with fresh herbs is make herbal butters. These delicious spreads can be refrigerated for up to a week, or frozen for longer-term use. They are delicious spread on warm bread, melted on a grilled steak, stuffed inside a chicken breast a la Chicken Kiev style, or served with steamed redskins or baked russet potatoes. And they couldn't be easier to make.
2 sticks (1/2 lb total) of butter
2 tablespoons of fresh chopped herbs (My personal favorite combination is chives and basil)
Optional - 1 clove of chopped garlic
Have butter at room temperature. Mix in fresh herbs, and garlic if using. Spoon into small serving dishes, or spoon onto plastic wrap to form a "log". Return to fridge and chill for at least an hour before using. For a fancier presentation, spoon soft butter into candy molds and refrigerate. Pop out when chilled. Freeze for longer storage.
The White Oak Inn
Bed and Breakfast Foodie