Wild garlic butter is one of the simplest and super delicious ways of using wild garlic. Minimum effort for maximum reward (flavour). It is super versatile and you will find yourself using it on everything. It is freezer friendly too so you can enjoy it even when the season is over.
If you're new to wild garlic and are wondering what would be a good recipe to start with, I would recommend wild garlic butter.
It's an easy, low commitment recipe that will get you familiarised with this abundant spring allium and its flavour.
Wild garlic aka ramsons has quite a long season stretching from mid to end of February all the way till the end of May or even June in shadier areas where it's not affected by strong sun.
Once you manage to get your hands on this beautifully pungent delight you'll be hooked. And this super versatile compound butter recipe flavoured with wild garlic will add wonderful flavour to so many of your dishes. It's like the best seasoning ever.
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✔️ Why you'll love this recipe
- Perfect recipe for those new to wild garlic.
- Great for freezing to enjoy once season is over.
- Super versatile, you will find yourself using it all the time and on/with everything.
- Great flavour booster.
- Can be made using vegan block butter or regular dairy butter.
📝 Ingredients
Here's what you will need to make my Wild Garlic Butter:
Wild Garlic - What this compound butter is all about. I like to use substantial amount of wild garlic here, about 75-80g. You want to be able to taste it after all.
However, if you're only just discovering wild garlic, you might want to start with 50g and see how you like it first.
Block Butter - Use vegan block butter or the best dairy butter you can afford. It can be either salted or unsalted, it's up to you (more on that below).
We don't eat dairy so I went for Flora Plant Butter (Salted).
Good Quality Salt - I used sea salt flakes. And yes I added couple of generous pinches despite the fact that my butter was already salted. I wanted that extra saltiness which to be honest is not much if you're using good quality flakes.
Be careful if using fine salt though as it's easy to overdo it!
It goes without saying, season to taste here!
🔪 Instructions
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Wash and dry wild garlic thoroughly, this is really important as you don't want to add water to your butter!
Chop wild garlic finely with a knife or use food processor which is my preferred method here.
Put softened butter in a large bowl and mash it up with a fork.
Add chopped wild garlic and mix it into the butter using a wooden spoon.
Season with some salt (if using) and mix some more to incorporate it.
Once ready, place butter on a piece of parchment/baking paper and roll it into a log shape twisting the ends of the paper to secure it in place.
Refrigerate until needed.
🥡 Storing
Store: Wild garlic butter can be kept in the fridge for up to 2 weeks and used as needed.
Freeze: To freeze simply put the log of butter in the freezer and cut a slice off as and when required, there is no need to defrost the entire log.
Alternatively, you can slice the log of butter into discs and open freeze them on a small tray. Once frozen, transfer them into freezer safe bag or container for easy storage and take out as and when needed.
Freeze for up to 4 months for best quality butter.
Defrost: You can use wild garlic butter straight from the freezer. It will melt if used in hot dishes, dotted over hot veggies or rubbed on hot toast!
For spreadable consistency you will want to transfer required amount to the fridge and defrost overnight. Once defrosted, take it out of the fridge about 30 minutes to an hour before you need it.
🍴 Serving suggestions
Wild garlic butter is delicious simply spread on a piece of toast or a warm scone (my vegan cheese scones in particular).
But there are so many other ways of using it.
Try using it to sauté your favourite veggies or simply dot it over freshly steamed, boiled or roasted veg for that burst of flavour.
Fan of mushrooms on toast? Using wild garlic butter to pan fry the mushrooms is a game changer.
Use it for making scrambled eggs or scrambled tofu.
Try it instead of regular butter in my Spring Pea and Asparagus Risotto or dot it over Air Fryer Asparagus.
Use it over freshly baked potato or stir through freshly boiled new potatoes for simple and delicious side dish. Oh and don't forget mashed potato, it adds so much flavour to it.
Super simple green peas will reach another level of deliciousness if dressed with a little bit of wild garlic butter.
Go wild!
💭 Pro tips
Don't forget to take the butter out of the fridge to soften an hour or so before making wild garlic butter.
Dry wild garlic leaves thoroughly after washing so that you don't add water to the butter. I like to use salad spinner followed by clean tea towel.
If you're only starting your journey with wild garlic, use less of it in your butter to start with to make sure you're ok with its flavour. You can always increase the amount next time.
Once you know you enjoy it, really go to town and utilise your freezer. I like to make quite a bit of it to enjoy once the season is finished.
❓ FAQ
I like to keep it simple but you could add some lemon zest to the butter as well for a little bit of extra flavour.
Have you tried my Wild Garlic Butter?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
😋 More wild garlic recipes
Cheese and Onion Quiche (with Wild Garlic)
Roast Chicken Traybake with Shallots and Wild Garlic Pesto
Vegan Cheese Scones (with Wild Garlic)
Wild Garlic Pesto Baked Salmon with Gnocchi
Wild Garlic Chicken Stew with Cheesy Dumplings
📋 Recipe
Wild Garlic Butter
Ingredients
- 250 g vegan or dairy butter (salted or unsalted) I use vegan Flora Plant Salted block butter
- 75 g wild garlic see notes, washed and thoroughly dried
- sea salt to taste optional, see notes
Instructions
- Wash and dry wild garlic thoroughly, this is really important as you don't want to add water to your butter!Chop wild garlic finely with a knife or use food processor which is my preferred method here.75 g wild garlic
- Put softened butter in a large bowl and mash it up with a fork.250 g vegan or dairy butter (salted or unsalted)
- Add chopped wild garlic and mix it into the butter using a wooden spoon. Season with some salt (if using) and mix some more to incorporate it.sea salt to taste
- Once ready, place butter on a piece of parchment/baking paper and roll it into a log shape twisting the ends of the paper to secure it in place. Refrigerate until needed.
Notes
- Nutritional information is approximate, per serving (based on 20 servings) using dairy-free salted block butter and should be treated as a rough guideline only.
- I used some extra sea salt in my butter despite already using salted butter. Feel free to omit the salt if using salted butter or simply salt to taste.
- If you're new to wild garlic you might want to start with 50g.
- Wild garlic butter can be stored in the fridge for up to 2 weeks or frozen for up to 4 months.
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