You know spring is officially near when wild garlic explodes in all the gardens and forests. I love the oniony, garlicky flavour of these little green leaves. I’m always surprised they don’t get munched away by all the rabbits in the garden.
I’m a huge fan of garlic butter to start with, so wild garlic butter is an extra treat. I love making a whole roll of it and then using it during the week in different recipes.
Spread out over some warm crusty bread. Yum! Melted on top of lamb chops. Yum! oiled spring potatoes coated in it. Yum! So versatile!
Wild Garlic Butter
- 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
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.
Adding freshly chopped parsley would also be great!