TIP 3: 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. In a mixing bowl, combine 2 cups softened butter, ¼ cup minced fresh parsley, 2 tbsps. minced garlic cloves, 4 tsps. Italian seasoning, and 1 tsp crushed red pepper flakes. Beat until well blended. Cover & store in the refrigerator.