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

Portion size: Makes 30 x 10g portions
Hands-on time 10 min
Difficulty: easy

Freezable

Gluten-free

Vegetarian

Jen Bedloe

Former head of food, delicious.

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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.

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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.

FAQs

Wild garlic appears as early as late February (depending on the weather) but reaches its peak in early April when it may be flowering.

The leaves have a fresh garlicky taste that’s punchy when raw but mellows when cooked.

Nutrition

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

Make Ahead

Wrap well and freeze for up to 3 months, or chill for several days.

Cook smarter

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.