Are you ready for the best garlic bread of your life? Yes?! Then read on my friend.
Wild garlic is one of the most beloved treats on a forager’s menu. Those delicious leaves and flowers are guaranteed to bring a smile to their faces and when found en mass wild garlic or ramsoms as they’re sometimes known, offer the forager a chance to experiment. And experiment I have done!
Since Dorothy risked life and limb to collect these leaves, I wanted to preserve them for as long as possible.
Most people use wild garlic to make pesto, but I think this flavoured butter, which is suitable for freezing, is one of the best ways to preserve this seasonal treat.
You Will Need
Unsalted butter – 1 packet or make your own
Wild Garlic leaves – I used about half of
A handful of edible flowers – I used wild garlic and primroses
Grease proof paper
- Let your butter come to room temperature
- Carefully sort through your leaves and rinse. Discard any that you’re not 100% sure are wild garlic
- Allow the leaves to dry
- Finely chop the leaves
- Blend the butter, garlic leaves and a pinch of salt flakes. It may seem silly to finely cut the leaves before blending but i find it helps to prevent the leaves getting wrapped around the blade
- Spoon the butter into a ‘sausage’ shape on a piece of grease proof paper. Fold the paper over to squeeze the butter into shape
- Place the butter in the fridge until it hardens enough to slice
- Cut the butter into four pieces and shape on a piece on greaseproof paper
- Lay the flowers on top and gently wrap with greaseproof
- Freeze or refrigerate the butter until you’re using it
Wild garlic butter tastes amazing used wherever you’d use normal butter – sandwiches, baked potatoes, sauces. I am particularly fond of it stirred into a big bowl of tagliatelle!
Love Rachel ❤