This is how to make ghee. It's wonderful and simple! It's a process I enjoy, and it yields one of my favorite cooking mediums. For those of you who might be unfamiliar, ghee is an unsalted butter that has had the milk solids removed after separating from the butterfat, resulting in beautiful, golden, pure fat with an unusually high smoking point.
Some of the things I've learned about how to dry herbs in the spring and summer. I love seeking out unusual varietals like caraway thyme, pineapple sage, fresh coriander. At the market, some will appear for a week or two, then aren't seen again for another year.