Wild Garlic Butter

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

Salt flakes

A handful of edible flowers – I used wild garlic and primroses

Grease proof paper

Method

  • 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 ❤

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