Wild garlic butter

Capture the flavours of spring

Wild garlic butter

Wild garlic butter

Serves Serves 10
Time Cooks In10 minutes plus freezing
DifficultySuper easy
Nutrition per serving Plus
  • Calories 80 4%
  • Fat 8.8g 13%
  • Saturates 5.6g 28%
  • Sugars 0.1g 0%
  • Salt 0.1g 2%
  • Protein 0.2g 0%
  • Carbs 0.1g 0%
  • Fibre 0g -
Of an adult's reference intake
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  • 200 g wild garlic leaves
  • 500 g unsalted butter , at room temperature
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  1. Boil the kettle. Place the wild garlic leaves in a large bowl, cover with boiling kettle water for 30 seconds, then immediately transfer to a bowl of iced water. Drain and pat dry with a clean tea towel.
  2. Transfer the wild garlic leaves to a food processor with the butter and 1 teaspoon of sea salt, then whiz until smooth.
  3. Spoon the wild garlic butter onto a sheet of greaseproof paper, form into a log shape, then scrunch the ends like a cracker and pop into the freezer for 1 hour. Get it out of the freezer, unwrap it and slice it 1cm thick, then rewrap and keep frozen until needed – it’ll keep happily for up to 6 months.


You can find wild garlic in public woods and fields in the UK – just make sure you wash the leaves before use. Either use bicarbonate of soda, wash and then spin or pat dry with a clean tea towel; or dip into boiling water for 30 seconds, then immediately transfer to a bowl of iced water, and dry.