Wild Garlic Butter Recipe

I love wild garlic. I pick the young green leaves in March and then I pick the flowers in May.

I make butter with the leaves and later in the season if I see some flowers I will pick them and put on top of my salad that evening.  I always carry my homestead knife with me…just in case I see something to pick.  I find ripping off the leaves causes too much damage and the knife cuts exactly what I want and does not damage the plant so it can keep growing for next year.

Remember when foraging, always leave the plant in tact and leave some behind for wild life 🌳🌿🧄

garlic butter 2

Wild Garlic Butter

Great melted over any vegetable to add taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Side Dish
Cuisine Mediterranean
Servings 1 pat

Equipment

  • 1 Sharp knife

Ingredients
  

  • 50 g Wild garlic leaves
  • 200 g Salted butter

Instructions
 

  • Wash your 50 g Wild garlic leaves gently but thoroughly and cut up finely with a sharp knife
  • Mix into your softened 200 g Salted butter
  • Roll into  a butter log using parchment paper and pop into the fridge to firm up.

Notes

Your wild garlic butter can also be cut into slices and frozen for up to a month.