Wild garlic butter
-
Easy - 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.
- Calories
- 63kcals
- Fat
- 6.9g (4.3g saturated)
- Protein
- 0.1g
- Carbohydrates
- 0.1 (0.1g sugars)
- Fibre
- no fibre
- Salt
- 0.2g
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.