Eating just few feverfew leaves a day can help prevent frequent migraine attacks and is worth trying if you’re suffering from this kind of headache. However, I feel you may have difficulty in eating them as they taste bitter. There’s a way around this problem. You can suppress the bitter flavor by loading up on lemon, tarragon, and parsley. The result will be a super rich herbal spread, which you can call butter of good health.
Fresh feverfew is not available in winters, but you can easily make feverfew butter and freeze it to last until next spring.
- 4 tsp fresh feverfew leaves (approximate 25 leaves)
- 3 tsp flat leaf parsley
- 3 tsp fresh tarragon
- 2 tsp powdered ginger
- 1 heaped tsp lemon zest
- 130g unsalted butter at room temperature
- Add pepper and salt to taste
* Take a wooden board and finely chop all the feverfew leaves, parsley and tarragon. Now add all the ginger and lemon zest. Mix in all the butter and pepper and salt to taste, and work until all the herbs have evenly distributed in this butter.
* Place this butter mix on a greaseproof paper and form into a long sausage shape. Make light marks so that it is evenly divided into 7 equal portions (about 16-20 gms each), enough to last a week. Roll up this paper and tightly seal at both the ends.
Will keep in the refrigerator for one week or in a freezer for up to eight months.
How to eat?
Eat 20gm portion every day on toast or bread to prevent migraine attacks.
Avoid using it if you’re breastfeeding or pregnant, have mouth or stomach ulcer or are under 18. It’s best to consult your doctor if you’re on some medication. With long-term use there might be some “rebound” symptoms such as headache when you stop taking this butter. If you experience this, you should consult your doctor.