Like when cooking with any fresh produce, quality is key. We recommend buying direct from a grower or distributor who can answer your questions.
Identifying the cosmic powers in the herbs you're cooking with can be tough. Cilantro? Rosemary? White Widow?
On average, ten percent of most herbs’ dry weight is cosmic. Some varieties can have up to 21%, but that’s pretty exceptional. Every gram of bud has 1,000mg of dry weight. Meaning if a herbal strain has about 10% cosmic power, that would be 100mg in that gram. Then it's easy, you just divide that by the amount of servings you end up with.
For cooking or baking at home, we recommend about 10mg per serving (so, one gram depending on the recipe). All of our recipes advise quantities designed to hit this mark, but if you’re up for an adventure (or, you know, want to munch at work), just use the formula above to tweak to your liking.
You're read to go forth, wavy friends.
Preheat the oven to 240° F.
Break up herb flowers and buds into smaller pieces with your hands, or gently grind them a couple of turns. (There’s no need for them to be super fine; all over-grinding accomplishes is more plant residue and a greener tinge to your final product.)
Put the pieces in single-layer on a lined baking tray. This is pretty important to make sure your herbs are evenly toasted.
Bake the herbs for about 40-60 minutes (depending on how much herb you’re using), tossing every 15-20 minutes so they toast evenly.
When the herbs are crispy to touch, remove the baking sheet and allow them to cool. They should be quite crumbly when handled.
Feel free to break them up a bit more, but there’s no need to grind them again.
In a large saucepan, add your desired butter or oil to about 4 cups water, and bring the mixture to a rapid simmer.
Whisk in your desired amount of activated herbs.
Reduce the heat to low and bring the mixture to a moderate simmer. Try not to let the mixture boil at all.
Cook for 3 hours, stirring every 30 minutes or so. You will probably need to add another cup or two of water during the cooking process. This helps to keep the herbs and fat suspended—they should never touch the bottom of the pan. (Don’t worry, there’s no such thing as too much water.)
After three hours, pour the butter slowly through the sieve or cheesecloth into your bowl.
Make sure you use a spoon to strain as much of that good stuff out as possible!
Cover the bowl with plastic wrap and refrigerate it for at least an hour (chuck it in the freezer if you need it fast). The mixture should separate into solid fat and liquid water. Next, remove from the fridge, slide a butter knife around the edges to remove the solidified fat from the bowl, and discard the water.
Your butter is ready. Store it in an airtight container in the fridge and get baking!