1. Sort the herbs, then wash and dry them.
2. Pluck the leaves from the stems and chop finely.
3. Grind the sea salt with a mortar and pestle.
4. Blend with the butter until it forms small peaks.
5. Now add the herbs. You can also add the zest of an untreated lemon for an extra special kick.
6. Wrapped in shrink wrap, the herb flavored butter will keep for at least a week in the fridge.
7. Tip: you can also freeze the homemade herb butter in individual portions.