Herb butter One stick unsalted butter or margarine; 1 to 3 tablespoons dried herbs or 2 to 6 tablespoons fresh herbs ... and add one or several herbs (4 oz. fresh marjoram, sage, tarragon or thyme).

Cook for 3 to 4 hours, and monitor closely. Once herbs are fully dried (they should crumble easily), bottle them tightly in clean jars or tins. Store in a dry, dark cupboard or pantry, and you ...

Dried herbs can be one of the most useful weapons in a home cook's (or professional chef's) arsenal. They're easy to store, last a long time, and are a great way to get a concentrated herbaceous ...