Wild Garlic Butter
Wild Garlic Butter—the ultimate springtime flavour boost! You know the season is changing when wild garlic starts popping up in gardens and forests, filling the air with its fresh, oniony, garlicky aroma. I always wonder how the rabbits in our garden resist munching on these vibrant green leaves—if only they knew what they were missing!
I’ve always been a huge fan of classic garlic butter, but wild garlic butter takes it to another level. It’s fragrant, rich, and ridiculously versatile. I love making a big roll of it, storing it in the fridge or freezer, and using it throughout the week to elevate simple dishes.
✔️ Spread over warm, crusty bread—pure heaven.
✔️ Melted on top of lamb chops—next-level flavour.
✔️ Tossed with boiled spring potatoes—an instant upgrade.
And that’s just the start! It’s also amazing on grilled fish, roasted veggies, stirred into pasta, or drizzled over a perfectly seared steak.
Why You’ll Love This Recipe
✔️ Bursting with Flavour – A fresh, garlicky twist on classic butter.
✔️ Super Versatile – Perfect for bread, meats, veggies, and more.
✔️ Easy to Make – Just a few ingredients and five minutes of prep.
✔️ Great for Meal Prep – Make a batch and keep it in the fridge or freezer.
✔️ A Taste of Spring – Celebrate the season with this wild ingredient.
So, let’s get started! Here’s how to make Wild Garlic Butter, your new favourite kitchen staple. I use it for example on fresh bread and with soups,
Wild Garlic Butter
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Loading...Wild Garlic Butter is a game changer for your cooking. Learn how to create this rich, fragrant butter and impress your guests.
Ingredients
- Small bunch wild garlic, ± 20 leaves
- 250 g butter, room temperature
- 1/2 clove garlic, grated (optional)
- Zest of 1 lemon
- 1-2 tbsp lemon juice
- Coarse sea salt, to taste
- Black pepper, optional
Instructions
For this recipe you can either chop and mix everything by hand or use a blender, up to you. I did it by hand.
Wash the wild garlic thoroughly before using and pat dry with a paper towel.
Finely chop the wild garlic, I like it really fine, but you can also leave the leaves a bit rougher.
In a bowl whisk the butter with a fork to soften it. Add a small pinch of salt, mix and taste along the way.
When you're happy with the flavour you can add the rest: lemon zest, black pepper and the garlic clove. Mix well.
Add a small squeeze of lemon juice to start with, when all mixed through taste and decide if you need more.
Store the butter in a sealable container or roll it into a sausage form by rolling it in cling film.
The butter will keep for at least a week in the fridge.
Notes
Adding freshly chopped parsley would also be great!
