Home > Recipes > Wild garlic > Wild garlic butter

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

By: Jen Bedloe
Former head of food delicious.

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.

Easy
April 2021

Test kitchen approved

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

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.

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

Save recipe

Save

Save recipe Print

Rate

Before you start

See our guide on how to forage for wild garlic.

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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

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.