In food processor herbs become more green in the butter. Herb butter may be stored 1 week in refrigerator or frozen indefinitely. Add 1 small bunch parsley; chopped and 1 small bunch dill; chopped, to 1 pound sweet butter at room temperature. Beat until butter is fluffy and herbs are well distributed. Pack in jar and seal.

DRIED HERBS: Combine 2 tablespoons each of dried, crushed thyme, basil, tarragon and chervil with 1 1/2 cups dry white wine in small bowl. Let stand for 2 or more hours. Beat 1/2 cup butter until soft; add herb mixture to taste. Pack in small jar and seal.