Herb-Infused Butter Recipe

July 09, 2018 2 min read

Herb-Infused Butter Recipe

Knife cutting herb infused butter

You're just 6 easy steps away from a long-lasting load of fresh herb infused butter! Use this in all your favorite recipes to give it that special grown-up twist.

Wondering what recipes this butter goes best in? Try one of these:

You can also infuse fresh dry herbs into olive oil and coconut oil for a healthier alternative.


Herb baking sheet

This is the most important step in the recipe. If you don't decarb; you won't get the end result you're looking for. It essentially activates dry herb's most exciting properties.

Preheat oven to 240*F.

Spread ground herbs in an even layer across a cookie sheet with sides.

Bake 40 minutes.

If you want perfection, turn the cookie sheet a time or two during baking.

Herb infused butter on a delicious sandwich


Butter in a pan melting

Boil a quart of water in a medium saucepan.

(If you vary the amount, just be sure the decarbed dry herb ends up floating about 1 1/2 - 2 inches from the bottom of the pan.)

When water boils, add butter and melt completely.

1 ounce of dry herb calls for 4 sticks of butter.
1/2 ounce of dry herb calls for 2 sticks of butter.

Canister of herb infused butter


Herb infused butter simmering on a stove

Once the butter is melted, add your decarbed dry herbs.

Turn down heat to barely a simmer.

Leave to simmer and infuse for about 4 hours.

You can tell it's ready when the top of the mixture turns from watery to thick and glossy.


Cheesecloth preparation for herb infused butter

Secure cheesecloth with a rubber band over the container you want to store your herbal butter in.

By this point your mixture will be tinted green with herbal chunks the next step will sift out.

The best storage containers are heat-proof and airtight. If you don't have a rubber band on-hand, try a hair tie, string, or tape.


Strain the herb-infused butter over the container.

Try not to spill!

When the saucepan is empty: undo the elastic/string and pick up the cheesecloth by the four corners.

Squeeze out all of the remaining butter.


Let cool 1 hour beforeputting into the fridge.

When 1 hour is up, move to the refridgerator. Let set until butter has risen to the top layer and become solid.

Run a knife around the edge(s) to lift solidified butter from the container. Place upside-down on work surface to scrape off any extra cooking water.

Woman feeding man herb infused food with a spoon

Now you're ready to whip up all your favorite herbal butter recipes! Pro Tip: Desktop vaporizers are a popular alternative for decarbing (step one) without an oven.


DopeBoo author Amanda Froelich

Amanda Froelich is passionate about natural health. When she’s not writing or creating healthy munchies, she can be found hiking with her partner and their husky pup, Damon. She loves all products by Marley Naturals and hopes to someday own an Avocado Hand Pipe.

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