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Wild garlic butter

Name: Wild garlic butter
Prep time: 10 min
Total time: 10 min
Yield: Makes 30 x 10g portions
Ingredients: 250g pack of softened unsalted butter; 1 tsp sea salt flakes; 50g chopped wild garlic leaves

Published: 15 Apr 21
Updated: 18 Mar 24

Now you’ve foraged for it, are you wondering what to do with your wild garlic? Here’s a handy, freezable recipe for wild garlic butter.

Or, make this simple yet sensational wild garlic pesto.

Easy
April 2021

Test kitchen approved

Makes 30 x 10g portions
Hands-on time 10 min

Now you’ve foraged for it, are you wondering what to do with your wild garlic? Here’s a handy, freezable recipe for wild garlic butter.

Or, make this simple yet sensational wild garlic pesto.

Nutrition: Per 10g portion

Calories: 63kcals
Fat: 6.9g (4.3g saturated)
Protein: 0.1g
Carbohydrates: 0.1 (0.1g sugars)
Fibre: no fibre
Salt: 0.2g

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Ingredients

250g pack of softened unsalted butter
1 tsp sea salt flakes
50g chopped wild garlic leaves

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Method

Combine the butter, salt flakes and wild garlic in a bowl, then shape into a log and wrap well (see Make Ahead). Slice into rounds to melt into pasta or rice, or to top grilled meat such as steak or chicken, or pan-fried salmon fillets.

Recipe from April 2021 Issue

Nutrition

Nutrition: per serving

Calories: 63kcals
Fat: 6.9g (4.3g saturated)
Protein: 0.1g
Carbohydrates: 0.1 (0.1g sugars)
Fibre: no fibre
Salt: 0.2g

delicious. tips

Wrap well and freeze for up to 3 months, or chill for several days.
Foraging for wild garlic: Wild garlic grows between March and June. You’ll probably smell it as you get near, especially if you’re walking through a patch. Look for clusters of broad, pure green spearhead-shaped leaves growing in damp areas of deciduous woodland, often close to water – and often near bluebells. If it’s flowering, you’ll see pretty white petalled flower heads sitting on a single stem shooting up from connected leaves. If you’re at all unsure, rub a leaf between finger and thumb to release the garlicky aroma.