Below are some pictures of herb butter before it is herb butter, and then herb butter after it is mixed on up and ready for the freezer. To make, just chop the herbs fine and mix 'em with the butter, or throw the whole lot in a food processor if you have one. Roll into a log on some plastic wrap and then freeze. Slice off a pat with a warm knife when you need it. A simple fix from the amazing recipes in the cookbook In Season by Sarah Raven.