Springtime is a season of rejuvenation. Fresh blooms, crisp mornings, and sun-kissed afternoons invite us to add bright flavors to our daily meals. One of the simplest ways to celebrate spring is to infuse butter with fragrant herbs. Whether you’re preparing a lavish brunch spread or craving a simple slice of crusty bread, these Spring Herb Butter recipes are sure to bring a burst of freshness to your table.

In this blog post, we’ll show you how to create three flavored butters—Bärlauch (wild garlic), chive, and parsley—but before that, it all starts with a perfect base. Let’s dive in!

1. The Base Butter

Ingredients

  • 250 g unsalted butter (softened to room temperature)

  • ½ teaspoon fine sea salt (more or less to taste)

Instructions

  1. Soften the Butter: Make sure your butter has had enough time to soften at room temperature; it should be easy to stir but not melted.

  2. Season: Stir in the salt. Adjust according to your taste preferences. If you plan on serving the flavored butters immediately, you can add slightly less salt, as the flavors of fresh herbs bring their own subtle zing.

  3. Whip (Optional): For a lighter, airy texture, beat the butter using a hand mixer or stand mixer until it looks fluffy. This step is optional but can add a luxurious quality to the finished product.

That’s it—your versatile Base Butter is ready to be transformed into three vibrant spring herb spreads!

2. Bärlauch (Wild Garlic) Butter

Bärlauch, also known as wild garlic or ramsons, brings a mildly garlicky flavor and gorgeous green color to butter. This herb is abundant in spring, especially in wooded and shaded areas throughout parts of Europe.

Ingredients

  • 80 g Bärlauch (wild garlic) leaves, thoroughly washed and patted dry

  • 1 portion of the Base Butter (about 250 g)

Instructions

  1. Prep the Bärlauch: Remove any tough stems. Ensure the leaves are completely dry to avoid adding excess moisture to the butter.

  2. Chop or Blend: Finely chop the Bärlauch, or pulse it in a food processor for a smoother texture.

  3. Combine: In a bowl, mix the chopped Bärlauch with the Base Butter until well incorporated. Adjust salt if needed.

  4. Shape or Store: Spoon the Bärlauch Butter into a small ramekin or shape it into a log using parchment paper. Refrigerate for at least an hour to let the flavors meld.

Serving Suggestions

  • Spread on warm baguettes or sourdough.

  • Melt onto grilled steak, baked fish, or roasted vegetables.

  • Fold into mashed potatoes or polenta for a subtle garlicky note.

3. Chive Butter

Chives provide a gentle onion flavor that pairs beautifully with a variety of dishes. Their bright green color also adds a cheerful pop to your spring table.

Ingredients

  • 2–3 tablespoons fresh chives, finely chopped

  • 1 portion of the Base Butter (about 250 g)

Instructions

  1. Chop the Chives: Rinse the chives and pat them dry. Use kitchen scissors or a sharp knife to snip or chop them into small, uniform pieces.

  2. Combine: Stir the chopped chives into your Base Butter. Mix well, ensuring the chives are distributed evenly.

  3. Taste and Adjust: Chives can be mild, so feel free to add extra if you want a stronger onion taste. Salt to preference.

  4. Shape or Store: Store in an airtight container or roll into a log in parchment paper. Refrigerate or freeze for future use.

Serving Suggestions

  • Spread on a warm baked potato or turn it into a loaded baked potato topping with crispy bacon and sour cream.

  • Use it to finish off an omelet or scrambled eggs.

  • Add a dollop on top of roasted vegetables or grilled seafood.

4. Parsley Butter

Parsley is often underrated, but its grassy, bright flavor truly shines in a compound butter. It pairs well with countless dishes—from pasta sauces to grilled meats.

Ingredients

  • 2–3 tablespoons fresh parsley, finely chopped (flat-leaf parsley tends to be more fragrant)

  • 1 small garlic clove, minced (optional, but adds depth)

  • 1 portion of the Base Butter (about 250 g)

Instructions

  1. Chop the Parsley: Thoroughly wash and dry the parsley. Remove the thick stems and finely chop the leaves.

  2. Combine: Mix the parsley (and optional minced garlic) into the Base Butter until well-blended.

  3. Adjust Seasoning: Add salt or a sprinkle of black pepper, if desired.

  4. Shape or Store: Keep it in an airtight container or form it into a log. Let it rest in the refrigerator for at least an hour before using.

Serving Suggestions

  • Melt onto grilled chicken or salmon for a fresh, aromatic finish.

  • Stir into risotto or pasta right before serving.

  • Use as a flavor booster in homemade sauces or sautéed mushrooms.

Tips for Enjoying & Storing Your Herb Butters

  • Storage: Keep your herb butters in the refrigerator for up to one week. For longer storage, freeze them in portions (roll into logs, slice into coins, or place in ice cube trays) for up to three months.

  • Experiment: Add a twist to these recipes with lemon zest, a pinch of chili flakes, or even finely grated Parmesan cheese.

  • Serving Temperature: For the best spreadability and flavor, let herb butter sit at room temperature for a few minutes before serving.

Final Thoughts

Crafting a Spring Herb Butter Trio is a wonderful way to savor the season’s bounty and awaken your taste buds. Each of these three butters—Bärlauch, chive, and parsley—brings a distinct yet equally delightful flavor to your dishes. The best part? Once you have our Base Butter and a handful of fresh herbs on hand, the possibilities are endless.

So go on—spread springtime cheer by whipping up these easy, irresistible butters and watch as your friends and family swoon over the fresh, herbal aroma. Bon appétit!

Have any tips, tricks, or questions on how to make these spring-inspired butters? Share them in the comments below!