Wild garlic butter

Wild garlic butter
  • Serves icon Makes 30 x 10g portions
  • Time icon 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
Calories
63kcals
Fat
6.9g (4.3g saturated)
Protein
0.1g
Carbohydrates
0.1 (0.1g sugars)
Fibre
no fibre
Salt
0.2g

Ingredients

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

Method

  1. 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.

delicious. tips

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

  2. 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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