Preserve summer herbs

If your garden is overflowing with herbs, use them to make infused butter, which can liven up even the most blah veggie. To do: Finely chop 3 to 4 Tbs. of fresh herbs and 1 clove of garlic. Mix into 1 stick of room-temperature unsalted butter with 1 tsp. of lemon juice and a pinch of salt, stirring until combined. Use parchment paper to roll the mixture into a log, wrap it in plastic and freeze for up to three months for fresh herb flavor anytime you want it.