2 cloves minced or pressed garlic
2 teaspoons chopped fresh lemon verbena
1 Tablespoon chopped fresh parsley
3 Tablespoons dried dill weed
¾ teaspoon freshly ground pepper
Sea salt to taste
¼ - ½ teaspoon dried mustard (to taste)
Mix all the ingredients. Soften 1 pound organic butter and add 1/3 cup of the blend. Store covered in the refrigerator. Freeze for three months. Use the butter blend on chicken, fish, fresh vegetables and add to soups.