One of my early coven sisters was a kitchen witch. We were roommates for awhile, and I got to see up close in personal this intimate and beautiful craft. She chanted incantations as she cleaned house and prepared meals. She sang to her growing herbs and plants. Her everyday actions were filled with spirit friends and magic. From her, I learned much about LIVING witchcraft not just practicing it.
The first time she brought home-made rosemary butter and freshly baked bread for the Sabbat offering was a glorious day. She had literally churned the butter the night before and infused it with rosemary. It was tasty and delicious. Of course my coven mates and I ate it enthusiastically, but it also taught me something about making offerings from the heart not just from what’s available in the house at the time.
Now, every year as we begin to move into the harvest festivals of Lammas and Mabon I remember her and those early coven days. The scent of rosemary triggers reflections about work, sacrifice, and harvests.
I’m not going to pretend that I churn my own butter, but I do still infuse rosemary into butter. I’ll be making it soon for Lammas and again for Mabon. Here’s a simple recipe for those interested.
Rosemary Infused Butter
Not only is this infused butter delicious, but it’s also super easy to make. You can use fresh rosemary, but dried rosemary works just as well. If you want to add a little something extra, you can add a touch of garlic.
Ingredients
1 stick/4 ounces unsalted butter
2 tablespoons rosemary
1 teaspoon fine sea salt
Get your rosemary at Raven Moonlight Botanicals
Optional garlic: Use 1 clove of garlic, freshly crushed. Garlic rosemary butter is delicious, but you skip this ingredient if you are not a fan of garlicky butter.
Directions
- Place softened butter in bowl.
- Add the rosemary and salt to the butter, mashing it with a fork to ensure everything is mixed well with the butter.
- Optional: crush or finely chop the garlic, add to butter, and mash thoroughly.
- Transfer butter into an air tight container and store in the refrigerator for up to a month.
Serving
This herb butter is particularly good melting on top of a freshly grilled steak, but here are some other ideas to try:
- Spread on sliced baguette and melt under a hot broiler/grill to make delicious rosemary garlic bread.
- Use it for cooking any meat or vegetable dish that needs a hit of flavor.
- Add to a hot pan of roasting potatoes for crispy rosemary butter roasted potatoes.Ros
