Wild garlic butter
- April 2021
- 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.
- 6.9g (4.3g saturated)
- 0.1 (0.1g sugars)
- no fibre
- 250g pack of softened unsalted butter
- 1 tsp sea salt flakes
- 50g chopped wild garlic leaves
- 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.
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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