Herb Butter Three Ways: Chives, Thyme & Rosemary
Seeds In A CupShare
Compound herb butter is the fastest way to use a windowsill harvest: mix soft butter with chopped herbs, roll it in parchment, chill. Each log keeps 2 weeks in the fridge or 3 months frozen.
The base (same for all three)
- 1 stick (½ cup) unsalted butter, softened
- 2 Tbsp finely chopped fresh herbs
- ¼ tsp salt · squeeze of lemon (optional)
Mash together, spoon onto parchment, roll into a log, twist the ends, and refrigerate 1 hour.
Three ways
- Chive butter — snip homegrown chives with scissors; brilliant on baked potatoes, eggs, and corn. Chives regrow after every trim.
- Thyme butter — strip thyme leaves off woody stems; melt over roasted chicken or mushrooms.
- Rosemary butter — mince rosemary needles finely; toss with roasted potatoes or spread on steak fresh off the pan.
Keep the harvest coming
All three herbs grow year-round indoors in any USDA zone. Snip chives 2 inches above the soil; cut thyme and rosemary sprigs from the top so lower growth thickens. Every kit includes non-GMO batch-tested seeds, real potting soil, and instructions — backed by the Seed Grow Promise.
