Remove butter from the refrigerator or freezer the night before making herb butter and let warm to room temperature
Head out to the garden and collect 2-3 onion greens, a handful of fresh oregano and a small bouquet of fresh thyme
Pull out a cutting board and a sharp knife
Slice onion greens into 1/8 inch wide rings, until you have 1/2 cup
Mince and measure 1 tablespoon of fresh oregano leaves
Strip tiny thyme leaves from their stems, until you have 1 tablespoon
Place all herbs on a dinner plate
Remove butter from it's packaging and also place on a dinner plate
Take up your fork and start mashing room temperature butter into the fresh herbs, mixing until everything is well incorporated
Place your homemade herb butter in a small glass container and keep in the fridge until ready to use
Add to cast iron skillets before cooking red meats, just like you would with liquid oil or plain butter
Compound butter will keep 8 weeks in the fridge or 5-6 months if tightly wrapped and stored in the freezer