It’s time for wild garlic butter! Have you already been out foraging for wild garlic this spring? I have – and I have prepared and cooked different recipes with the amazing wild garlic (also known as ramsons). In this recipe, I will show you how you can quickly make wild garlic butter and use it for several purposes.
Wild garlic butter is an easy way of using some of the freshly foraged wild garlic leaves in spring. Wild garlic butter is extremely delicious and can be used on bread, in mashed potatoes, in soups, grilled vegetables, or in any other dish, you would normally use butter (except in sweet dishes of course). Wild garlic butter can easily spice up any dish, and will definitely impress your guests. You can also freeze wild garlic butter, and use it at another time. This is a great way to enjoy the spring taste of wild garlic, and for example, eat it in autumn when wild garlic is long gone.
Wild garlic is, despite being super tasty and 100% cost-free, also very healthy and contains vitamins A and C, calcium, iron, phosphorus, sodium, and copper. If you have a lot of foraged wild garlic leaves and need something to use them for, I can recommend you to take a look at my other recipes using wild garlic: wild garlic sea salt, wild garlic pesto, or my newest recipe wild garlic, leek and potato soup!
Wild Garlic Butter
- 0.5 ounce (30 grams) wild garlic leaves, rinsed
- 1 ¼ cups (250 grams) butter, soft and cut into smaller pieces
- Pinch of salt
- Freshly ground pepper
- Rinse the wild garlic leaves, pat them dry with kitchen paper.
- Finely chop the wild garlic leaves and place them in a medium-sized mixing bowl. Add the butter, salt, and freshly ground pepper, and mix well.
- Place the wild garlic butter on parchment paper and form it into a roll and let cool.