1-Soften the butter: Bring unsalted butter to room temperature until soft but not melted; cut into cubes to speed up if needed.

2-Prep the scapes and herbs: Wash and dry garlic scapes, chives, parsley, and thyme, trim tough ends, then finely chop all or pulse briefly in a food processor.

3-Mix the compound butter: Place softened butter in a bowl, add the chopped herbs, and fold together until evenly distributed.

4-Shape the butter log: Spoon the herb butter onto plastic wrap in a line, roll into a tight log, and twist the ends to seal.

5-Freeze and store: Freeze the log until firm, at least 2 hours, then transfer to the refrigerator for storage up to two weeks.