Ingredients

2 T summer savory leaves,stems removed
6 T butter (softened)

Cooking Instructions

Mince the summer savory, then cream the butter, and beat in the savory. Shape the herb butter into a 1-inch-thick cylinder, wrap in plastic, and refrigerate.

Yields: 3/4 cup
 
 
 "Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)