Wild garlic butter
- Published: 15 Apr 21
- Updated: 4 Apr 25
Preserve the flavour of wild garlic with this easy, freezable recipe for wild garlic butter.

- Quick and simple: Only three ingredients and 10 minutes are needed to mix together this deliciously fragrant butter.
- Handy fridge standby: The recipe will keep well in the fridge for a few days and can be frozen, too – see Make Ahead.
- Versatile ingredient: Use your butter to top sides such as potatoes and vegetables and to add pep to simple grilled or steamed meat and fish.
Or, make this simple yet sensational wild garlic pesto – another great way to preserve it.
Before you start
See our guide on how to forage for wild garlic.
Ingredients
- 250g pack of softened unsalted butter
- 1 tsp sea salt flakes
- 50g chopped wild garlic leaves
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
- Calories
- 63kcals
- Fat
- 6.9g (4.3g saturated)
- Protein
- 0.1g
- Carbohydrates
- 0.1 (0.1g sugars)
- Fibre
- no fibre
- Salt
- 0.2g
FAQs
When is wild garlic in season?
Wild garlic appears as early as late February (depending on the weather) but reaches its peak in early April when it may be flowering.
What does wild garlic taste like?
The leaves have a fresh garlicky taste that’s punchy when raw but mellows when cooked.
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.
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