Wiccan Herb Butter
Butter was probably first enhanced with herbs in the early Middle Ages, when it was wrapped in sorrel leaves and stored in clay pots filled with saltwater. The sorrel was used to keep the butter fresh and sweet, but it no doubt lent its lemony taste to the butter in the process.
Before the establishment of local creameries, every farmhouse had its own churn to make butter. Butter was an important commodity, and as such there were many superstitions about buttermaking. Evil spirits or a spiteful neighbor could jinx the entire project. A good buttermaker, therefore, knew a whole stock of prayers, charms, and incantations to say during the churning.
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- herbal butter:
- 2 sticks unsalted butter, softened
- 4—6 tablespoons chopped, fresh herbs, flowers, seeds or
- 4—6 teaspoons dried herbs
- juice and grated zest of 1 lemon
- salt and pepper to taste
1Cream the butter until light and fluffy. Chop the herbs and flowers very fine or pulverize the seeds and blend them into the butter. Spoon onto a sheet of waxed paper and roll it up so that the butter is about half an inch in diameter. Refrigerate until ready and cut into slices.