Summary

Ingredients

• 250 g butter
• 3 handfuls melde, red (wild vegetables)
• 1 handful nettles
• 0.5 ½ handful dead nettle, white
• 8 leaves ribwort
• 1 bunch yarrow, small, young
• 4 leaves dandelion
• 4 leaves sorrel
• 0.5 ½ handful daisies
• 3 stems Gundermann with flowers
• salt
• sugar
• 1 dash lemon (s)
• 1 dash rapeseed oil

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Instructions

1. Wash the wild vegetables, such as the red melon and nettles, as well as the remaining wild herbs well and drain them, or spin them dry in the salad spinner. Chop the wild herbs and vegetables on a board and place in a bowl. Add the softened butter and mix well with a fork.
2. Add the ingredients such as salt, sugar, lemon and oil and mix everything well.
3. Then put everything in molds and cool in the refrigerator, or put in breakfast foil and wrap. If you don`t have molds, you can wrap them up in a roll.
4. For storage, the butter is placed in the freezer and taken out as required.
5. The red melange gives the butter a beautiful reddish color and looks very decorative. You can use the butter with meat, fish, but also with asparagus and other vegetables.
6. It tastes very good on fresh farmhouse bread.