Harvesting Herbs and Making A Compound Butter

Hello and welcome to Old Ways Gardening and Prepping.🍀 Would like to welcome you each to come along with me on this beautiful afternoon. It’s time to restock up on some herbal compound butter so come along for some fun.

Absolutely love to make herbal compound butter to cook with. The sky is the limit on all the different herbal combinations that you can make. The only thing that holds you back is your imagination. Just remember the old adage of making your food your medicine and you will be happy and healthier.

Below are the herbs that I used in this batch of herbal compound butter.

Garlic chive flowers
Garlic chives
Kitchen sage
Mother of Thyme

Hope this video encourages you to also making your own herbal compound butters. If you have any questions please feel free to ask them in the comment section below I will answer them as soon as possible. Everyone take care and have a blessed day. ❤️🍀🦉

Blessings,
Teresa 🦉

#harvestingherbsforcompoundbutter #herbalcompoundbutter #makeyourfoodyourmedicine #homemadeanddelicious #easytomake #selfsufficiency #oldwaysgardeningandprepping

You can check my merchandise out at the link below. All profit from sales goes back in to helping me buy cattle panels and praying to have a small greenhouse one day.

https://my-store-b6fd00.creator-spring.com/

You can contact me through email at:
oldwaysgardeningandprepping@gmail.com

or

Old Ways Gardening and Prepping
C/O
Teresa Horn
227 County Road 2230
Booneville, MS 38829

Please donate if you can so I can build more raised beds for vegetables and medicinal herbs.

https://ko-fi.com/oldwaysgardeningandprepping

To send donations to Paypal so that I will be able to buy alcohol to teach how to make tinctures. Will keep the receipts to show exactly what donations are spent for.

My PayPal ID is: @Cedar

My Amazon wish list:

https://www.amazon.com/hz/wishlist/ls/2MCQTJKJVF9PH?ref_=wl_share

Jr’s Amazon Wishlist

https://www.amazon.com/hz/wishlist/ls/21J1WTPPZXMM4?ref_=wl_share

My Walmart Wish List link:

https://www.walmart.com/lists/shared/WL/f6ad1689-d07e-486d-9a33-18daf9b06ed5

My Mountain Rose Affiliate link is:

http://aspireiq.go2cloud.org/aff_c?offer_id=24&aff_id=33489

Yes I will make a small commission from your order but it will not cost you anything.

My True Leaf Market Ambassador link is:

https://www.trueleafmarket.com/?rstr=47595

Yes I will make a small commission and receive gifts for you using my personal link for ordering but at no extra cost to you.

I’m on Instagram as @old_ways_gardeningandprepping. Install the app to follow my photos and videos.

Come join me on MeWe! It’s the only social network built on trust, control and love.: https://mewe.com/i/teresahorn

All videos are made and edited by me Teresa Horn.

Hello and welcome to Old Ways Gardening and Prepping. My name is Teresa. I would like to welcome you outside in between rain showers. We actually got a little bit of rain. Not a whole lot to amount to anything, but we’re supposed to have several more chances. And I’m hoping to get lucky. So, with the rain stopped, we’re going to harvest some herbs, y’all, cuz I want to make show y’all how to make herbal butters. And this one is going to be garlic chives blossom, garlic chive blossom, sage, and my mother time. So, let’s get to harvesting, y’all. All right. You’re liable to hear thunder in the background, but I’m I’m I’m dodging the rain. I got to get out here and weed really bad. Now, some of mine have seed pods on them. I’m not harvesting those. I’m looking for the ones with the flowers. the good flowers. And I got a jar of water to put them in. Now, they have a few looks like dead flower buds on them. I’m going to pick those off. Oh my god, this crap. Throw that in the garbage. Mulberry weed. A lot of them have seed pods on them and I definitely want them to go to seed. And I’m gonna pick enough for the butter and another video. Okay, let’s see. All right, I’m gonna harvest some more and I’ll bring y’all back. All right, I got a good amount there and I’m going to harvest some leaves as well. They’re just now starting to shoot. They’ve been flowering for a little while, but they’re shooting up more flower stocks. Okay. a haircut does them good every once in a while. And of course, I will go through them, get the bad leaves out, and so on. And yes, for those who just continually ask, wash them. Well, actually rinse them off. You don’t use soap. All right, let’s head for the sage patch. All right, one other thing I wanted to mention. If you’re growing garlic chives, regular chives, onion chives, so on, those flowering heads when they go to seed, once those seeds get really heavy and ready to thrive on their own, the seed heads will lay down and they’ll fall all around on the ground. And where they where that seed head falls is where you will get more chive plants. That’s for those who don’t know. If you want to increase your chive bed, which I do want this to get bigger, you just let the the flowering heads go to seed. Let those seeds ripen and they’ll naturally fall down. It’s kind of like walking on Egyptian walking onions in a way. All right. Sage time. Okay, the sage is doing really well. It’s looking a little rough, but that heat was ungodly. All right. Now, when harvesting sage, you look for the good tips. You go down the tip to where you start seeing side shoots. Snip just above those side shoots. And that will encourage more branching of your sage plant into the water. It goes. Here’s one here. See, like right here, there’s little shoots coming up. Snip. Let’s see. Cuz sage infused butter is amazing on steaks, on chicken. Here’s one really branching out here. It’s branching out right here and all the way down the stem. We’ll get one more spittlebug. Don’t Don’t harvest around a spittlebug. I don’t see the bug, but I see what it leaves behind. Nasty thing. Oh, and this is regular garden sage. Oh, it smells so good. Into the water it goes. And let’s head over for the time. All right, here’s the poor mother of Tom. She’s looking better than she did. She’s starting to spread out again. Hopefully I’ll get another harvest, big harvest from her. Let’s see. Now, in the butter, I’ll only be using the leaves, but in the second video, I’ll be using the stems and the leaves. Okay, that’s plenty enough. Look at that beautiful, beautiful time. Oh, and it smells so good. Okay, it’s time to head in the kitchen. Let’s go have some fun. Well, good evening everyone. And I am finally getting to work on this video. Jen Sings watching me. So, yep. As long as I don’t get too far out of his sight, he doesn’t meow too bad. What a guy. Sick as can be. Okay, we are talking about making compound herbal butters. This is where you take actual butter, not margarine, butter. Now, you choose if you want to use salted or unsalted. I prefer salted cuz it tastes better. It is up to you on this one on which one you want to use. Now, what we will be doing is mixing herbs into the butter. I am making a savory one. You can make a sweet one if you want to. I’ll do another video later on because you know fall is coming. It’s not here yet, y’all. Quit rushing it. It’s not here yet. So, I’m making a savory compound butter. I’m using savory herbs. I’m using sage, uh, garlic chive blossoms, and, uh, yeah, thyme leaves. Lord, y’all, I got messed mixed all up. Now, you can do it the oldfashioned way of putting it into wax paper once it’s mixed up, rolling it up into logs, little logs, and putting them in the freezer. Well, I’m going a different route this time. I have stick butter mold thanks to the butter machine, the alpha 420. I’m not making that butter. I’m making an herbal butter. So, I have that to use this time. So, that’s going to be interesting. So, with all of this being said, let’s get busy because we got a lot of chopping to do. Now, if you wanted to, you could use uh like a coffee blender, coffee grinder, small blender to mince up your herbs. But I I don’t like it like that. I like doing it by hand because to me it tastes a lot better and you can still taste the different herbs that’s in it. So, let’s get busy. First off, I’m going to be mincing up my sage. It’s probably going to end up being about two tablespoons. I’m just getting it into smaller pieces at the moment cuz I’m going be blending everything, mincing everything up together. I’m not using a blender. Now, if you need to use a blender, go for it. And no, I don’t chop fast because I like to smell the aroma of the herbs coming up. And you want to use a good sharp knife. And be very careful. I’m going to chop that up more later. Now, for the four garlic chive flowers, I’m just going to cut them right at the stem. Don’t throw the stems away. I’ll be doing another video. It will be posting tomorrow. Yeah, I had to think about that. Lord, I’m telling you, these smell so good. Let’s see. One, two, three, four, five, six, seven, eight. For those who just have to know the amounts so far. Eight, nine, 10. That should be enough. I’ll see here in a bit. Now, these I’m not going to fine fine chop cuz I want to see the flowers mixed around in the butter. Now, you can use whatever herbs you have on hand. You could use dried ones if you wanted to. Oh man, it smells good. Big whip of garlic. I’m just going to chop them up a little bit. If you want yours finer, you can do finer. Like I said, I want to see the flowers in the butter. Now, I’m only going to take half the leaves because like I said, I have another video coming out. Now, yes, everything was rinsed. You do not use soap. You just use water. Uhoh. Big one. There we go. Oh, it smells good, y’all. There’s just something amazing about being able to use fresh herbs. Now, of course, I understand some people don’t have them. You can use the dried. You will need to let your butter sit up a little bit longer for the flavors to melt. Okay, shoot. I’m almost done, y’all. Scoot the flowers over there. Now, this is my sage, my uh chive leaves, and about a/4 cup of time leaves. Very, very few stems. No big stems cuz yep, they are hard in the butter. and you won’t notice them. Oh, and since I haven’t set it, I have four sticks of real butter. I’m using salted. You can choose to use unsalted if you want to. They’re room temperature. Very soft. Not melted, but room temperature. Oh, and also when you rinse your herbs, put them on paper towels to dry. You want them as dry as possible. Now, of course, some juice will come out of the herb as you’re chopping them. You just don’t want it ungodly juicy because your butter will not set. Okay, move that out of the way. Move that out of the way. Scoot that over. Now I do mine oldfashioned. I use a fork and see that butter is good and soften. Now you’re going to eyeball it. That’s the chive flowers, garlic chive flowers. And this is a mixture of the thyme sage and chive leaves. I just kicked it out. Lord, I’m on a roll now. This is good. Once your uh beef, your steaks, your pork, your chicken, you could even use this on fish if you wanted to be more traditional for fish. Use fresh deal. You could add lemon zest in fresh lemon zest into it. The sky’s the limits. You could make curry butter. Yes, curry butter is good. Now, it’s not just for using on meat. You could do it on biscuits. You could do it on savory scones. Uh the sweet ones you could do on biscuits, too, on scones. Yeah. So many things you can do. As long as your butter is good and room temperature, you won’t have to struggle with it. Just make sure that it’s room temperature and you get it mixed very, very well. This, I’m telling you, is also good on cornbread as well. If you like savory sweet potatoes, this is good on them. If you like uh baked potatoes, this is epic on it. Now, always taste it. Oh, that tastes so good. Now, remember, the flavors are going to come out even stronger as it sets up. So, if you get it too strong in the beginning, it’s going to be really strong after it sets up. But you can use this for so so many different foods. And believe me, it would be great on a steak. After the steak’s cooked, that’s when you melt your butter on top. You’ll just slice a good little pat and put it right on. Make me some room. Okay. Now, before I grab the silicone mold, what you’re going to want to do is you’re going to see this is really good and soft. So, you need to be careful working with it. You’ll start out with a piece of wax paper. You’ll put uh dollops. Usually what I do is I’ll put it in the fridge for just a little while so it’ll get just a little bit firmer. You don’t want it too firm, but you’ll put it in a row on your wax paper. Leave room on the end. It’s like wrapping a big Tootsie Roll. You pull your paper and you’ll keep rolling it back and forth until it gets rounded in a tube. Then you’ll completely roll it, twist the ends, and tie them off. And that’s why I told people, save your uh little bread ties. Works wonders, y’all. Okay. This is silicone. So I do not have to put anything in to keep it from being to keep it from sticking. Now, is there a guarantee I’m going to get four sticks back? No. No guarantee. But I’m gonna try it. And you want to work it because you do not want any air bubbles. I like using a spoon. And there we have one, the first one. All right, I’m going to keep adding them to the mold and we’re going to clean up edges and stuff and I will be right back, y’all. Okay, like I said, I did not expect to get four full sticks. Find it always interesting how you start out with four sticks, but you don’t end up with four sticks. Even after adding the herbs, you should have a fifth, a little bit of a fifth stick. That don’t matter. All right. Now, what we’re going to do, I’m going to put the lid on these cuz butter can soak up the smells in your refrigerator. If you got tea or something strong smelling in it, it can pick it up. All right. Now, I can just continue to store these in here once they’re done, which is probably Hello, Jensen Baby. Come here. Okay, I’m going to put these in the fridge and let them solidify. And once they’re solidified, I will bring y’all back. I got to go take care of Jensen Sing. I’ll see y’all here in a bit once these are cold. All right. Once your butter has hardened back up, you just want to pop it. Hold on. Let me show y’all. You want to just pop it right out of the mold. And there you have it. And it also has the tablespoon marks showing where to cut it. Now, you don’t want to use molds. That’s fine. Roll it in the logs using the wax paper and just store it in your fridge or your freezer. And if you don’t want to do that, just put it in a in some kind of freezer container, rubber made, whatever, whatever floats your goat, whatever makes you happy. But simple, easy, homemade compound herbal butters. Now, like I said, later on I’ll do another video showing the sweet version of it, or you can look for recipes on your own. You can do it. But simple, easy, homemade. All it is is whatever herbs or spices that you like and real butter, either salted or unsalted. Now, you could use a pat or two. Cut a pat or two off of this. And let me tell you, it makes amazing scrambled eggs or fried eggs, you name it. It’s wonderful, y’all. And it’s not hard to make. Simple, easy, homemade. Make your food, your medicine, and you will be a happy, happy person. and you’ll have better tasting food. Life’s too short to eat plain food, y’all. I hope you’ve enjoyed this video and it encourages you to start making your own compound butter. Put it back, stock it up, whichever way you want to do it. Main thing is make you some and enjoy it. Everyone, take care. Y’all stay safe and sound. Continue to stock your pantry with foods that will nourish and sustain you, medicinals that will heal you, protection of all kinds, and above all else, the bare essentials to survive on. I look forward to seeing you in my next video, and may you each be blessed. Hoot hoot. Love y’all, and I’ll see you soon, y’all. Take care.