Wild Garlic Butter
Wild garlic season is coming to an end. Sob. But there’s one easy way to preserve some of that green goodness for the rest of the year – wild garlic butter! It freezes surprisingly easy, and if you freeze it in small portions you can whip it out whenever you get a craving.
Ingredients
- 60g wild garlic leaves (works with both ramsons or few-flowered leek)
- 500g unsalted butter, softened at room temperature
- 2 Tbsp extra virgin olive oil
- 1/2 tsp sea salt
- zest of 1 lemon + 1/2 Tbsp lemon juice
Note: This recipe makes a double batch of wild garlic butter. I always think if I’m going to the trouble of making this then I might as well go all in and fill my freezer with some extras. If this is too much for you, just use half the ingredients.
Directions
Wash the garlic leaves and pat them dry, then chop the leaves as finely as you can.
In a mixing bowl, add the butter, oil, salt and lemon and blend with a mixer, scraping down the sides as needed.
Stir in the chopped wild garlic leaves until they are evenly distributed. Taste a little and check to see if it needs any more sea salt added.
It’s up to you how many portions you want to split it in to, but I usually do 4 x 100g portions for the freezer, and then put the rest in a tub to go in the fridge.
For the freezer portions, scrape the butter mixture together on to a piece of grease proof paper and use the paper to help shape it in to a short roll, as seen in the photos. If the butter is too soft to do this and it’s all turning in to a big mess, just stick it in to the fridge for half an hour and try again.
Transfer your rolls of butter on to some cling film, leaving at least 5cm overhang at each end. Wrap them up tightly, and twist and fold over the ends to seal.
Store in the freezer until needed. Tastes great melted over steamed vegetables or grilled meat, or for making your own garlic bread. Just make sure to double (or triple) bag it, unless you want your entire freezer smelling of garlic…
