Eating a couple of feverfew leaves every day can help prevent migraine attacks and is definitely worth trying if you’re prone to that kind of headache. Trouble is, they taste intensely bitter – so I’ve disguised the flavour here by loading up on the tarragon, lemon and parsley. The result is a rich herbal spread, which is my way of justifiably calling butter a health food. Fresh feverfew is not available over winter, but you can make and freeze enough of this herb butter to last you until next spring.
3 tsp fresh feverfew leaves (approx 20 leaves)
2 tsp fresh tarragon
2 tsp flat leaf parsley
1 heaped tsp lemon zest
2 tsp powdered ginger
100g unsalted butter, at room temperature
salt and pepper to taste
1 On a wooden board, finely chop the feverfew leaves, tarragon and parsley. Add the lemon zest and ginger. Mix in the soft butter and salt and pepper to taste, and work until the herbs are evenly distributed throughout the butter.
2 Place the herb butter on a sheet of greaseproof paper and form into a long sausage shape. Mark lightly into seven equal portions (about 15g each), enough for a week’s supply. Roll up the paper and seal at both ends.
USE Eat one 15g portion daily on bread or toast to prevent migraine.
CAUTIONS Do not use if you are pregnant or breastfeeding, under 18, or have a stomach or mouth ulcer. If on medication, check with your doctor or pharmacist before using. Discontinue if you feel nausea or other discomfort. As with other painkillers after long-term use, you might experience ‘rebound’ symptoms such as headaches when you stop. If so, consult your doctor or pharmacist.
STORAGE Will keep in the refrigerator for 1 week or in the freezer for up to 6 months.