Herb Butter

Note: This recipe is great for all of you out there that grows a herb garden in the summer.
I have used it on many dishes from salmon to adding a tablespoon of it to the center of my hamburgers.

1 pound unsalted butter, room temperature
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh rosemary

In a medium bowl, using a spoon, mix together butter, thyme, sage, parsley, chives and the one teaspoon of rosemary. Turn mixture out onto parchment or plastic wrap, and roll into log, 1-1/2 inch to 2 inch in diameter. Chill until firm, or freeze for up to one month.