One way to save summer herbs is to make butter which can be frozen up to two months. It tastes great on bread, baked potatoes, steak and vegetables.
•2 cups butter, softened
•1/4 cup minced fresh parsley
•2 tablespoons minced garlic cloves
•4 teaspoons Italian seasoning
•1 teaspoon crushed red pepper flakes
Directions ~ In a mixing bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.