In a small saucepan, melt the unsalted butter over low heat.

Add the fresh herbs and minced garlic to the melted butter.

Let the mixture simmer for about 10 to 15 minutes, stirring occasionally.

Once infused, remove the saucepan from heat and strain the butter into a clean container using a fine mesh strainer or cheesecloth.

If desired, add a pinch of salt to enhance the flavor.

Allow the infused butter to cool to room temperature and then transfer it to an airtight container.

Store the butter in the refrigerator for up to two weeks or freeze for longer storage.