Wild Garlic ButterWild Garlic Butter

This easy to make and tasty wild garlic butter works really well with a range of dishes, from garlic bread, garlic mushrooms and just topped onto a warm roll.

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Wild Garlic Butter

This easy to make and tasty recipe is very versatile. It makes a lovely homemade garlic bread and also super scrumptious garlic mushrooms.

Course Conserve

Cuisine British

Keyword Allium ursinum, Foraged, Ramsons, Spring, Wild Garlic, Wild Garlic Butter

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 1 Butter block

Cost £1.50

Ingredients

• 1 block Butter at room temperature
• 3 handfuls Wild Garlic – Ramsons – Allium ursinum

Instructions

• Pick your wild garlic

  – Pick it one leaf at a time, not making an impression on the area you are picking from, but taking a few leaves off each bulb.

  – Ensure you are happy with the identification of Allium ursinum (Wild Garlic), there are a few poisonous species out there that can look superficially similar.
• Chop the wild garlic thinly.
• Break up half the butter into a bowl, chopping it roughly with a knife.
• Add half the chopped garlic and mix well.

  – I found this easiest to do with a knife first and then a spatula.
• Once it‘s mixed, shape back into a block of butter, by pressing it against the side of the bowl.
• Wrap in cling film or a beeswax wrap.
• Freeze for longer term storage or keep in the fridge for a week.

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