Wild garlic butter
- Published: 15 Apr 21
- Updated: 26 May 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.
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Makes 30 x 10g portions -
Hands-on time 10 min
Before you start
See our guide on how to forage for wild garlic.
Nutrition
- 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.