Feverfew Butter for Headaches (including migraines) Ingredients 1 T fresh Feverfew leaves (about 20 leaves) 2 t fresh flat-leaf parsley 2 t fresh tarragon 2 t powdered ginger 1 heaped t lemon zest 7 T unsalted butter, at room temperature Salt and black pepper Directions Finely chop the feverfew leaves, parsley and tarragon together on a wooden board. Add the ginger and lemon zest. Mix into the soft butter and add salt and pepper to taste, and work until the herbs are evenly distributed throughout the butter. Place the herb butter on a sheet of greaseproof paper and form into a long sausage shape. Mark lightly into seven equal portions, enough for a week’s supply. Roll up the paper and seal at both ends. Eat one portion daily on bread or toast to prevent migraine.