Wild garlic butter with fresh spring flavor. Easy to make, great for freezing, and perfect for using seasonal wild garlic.
Wild garlic butter is a must every spring! I make a lot of it, and I freeze it, so we can enjoy it the rest of the year. I do the same with Wild Garlic Pesto.
Wild garlic, also known as ramsons or bear's garlic, is one of the most flavorful wild herbs you can forage. It has a short season, usually from April to June, depending on the region.
Be careful when foraging. Wild garlic can be confused with toxic plants such as Lily of the Valley. Only pick it if you are 100% sure.
If you are new to using this plant, you can also read my guide on What to Do with Wild Garlic? for more ideas.
Ingredients: 3 + salt & pepper | Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 16 tablespoons/ 250 g | Difficulty: Easy
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Recipe ingredients
Wild garlic
Butter: Use good-quality butter. Salted or unsalted both work. Adjust salt if needed.
Seasoning: Salt, pepper, and a little lemon juice.
How to make wild garlic butter?
Make sure the butter is soft before you start. Clean the wild garlic leaves well and dry them.
Method 1 (by hand): Chop the leaves very finely. Mix softened butter with wild garlic, salt, pepper, and lemon juice in a bowl.
Taste and adjust seasoning. The butter will stay a bit streaky green if mixed by hand.
Method 2 (food processor): Add chopped wild garlic and process briefly until fine.
Add butter, salt, pepper, and lemon juice. Blend until combined and smooth. This version turns a brighter green.
Store in jars, wrapped in plastic wrap, or freeze it in smaller portions in small silicone molds.
Alternative recipe
If you have wild garlic paste, mix a small amount into softened butter. Start with a little, as the paste is salty. You can find the method in my Wild Garlic Paste recipe. This recipe is also perfectly suitable for any other herbs as well. Or see this Herbed Garlic Butter recipe.
How to store and freeze?
Keep part of the butter in the fridge in a jar. It lasts about 1 week.
Freeze the rest for 3-4 months. Shape into a log or freeze in small portions. Wrap well to avoid absorbing other freezer smells.
The logs can be defrosted slowly (overnight) in the fridge. The smaller portions can be added frozen or partially frozen on top of steaks or other hot foods.
How to use wild garlic butter?
Spread it on fresh bread like this Spelt Bread or Yogurt Soda Bread - it is one of the simplest and best ways to enjoy it.
It is also great on:
- steak or grilled meat
- chicken, pork, or fish
- steamed vegetables or peas
- boiled or crushed potatoes
- pasta or rice
- baked potatoes or stuffed mushrooms
Wild Garlic Butter
Equipment
- Food processor optional
Ingredients
- 1 cup butter 2 sticks, Note
- 3.5 oz wild garlic
- 1 to 1 ½ teaspoon fine sea salt to taste
- ¼ teaspoon freshly ground black pepper
- 1-2 tablespoons lemon juice freshly squeezed
Instructions
- Soften butter: Place the butter in a bowl and let it soften at room temperature for several hours; it should be easy to stir.1 cup butter
- Wash and dry the wild garlic very well.3.5 oz wild garlic
With the mixer or spoon:
- Chop the leaves very finely. Set aside.
- Beat the butter until creamy.
- Add chopped leaves, salt, pepper, and lemon juice to taste.1 to 1 ½ teaspoon fine sea salt + ¼ teaspoon freshly ground black pepper + 1-2 tablespoons lemon juice
- Alternatively, mix everything with a spoon in a bowl.
Food processor:
- Process wild garlic: Roughly chop the leaves. Process for a few seconds until very finely chopped, scrape them down the walls of the machine.
- Add butter, salt, pepper, and lemon juice. Process shortly to combine. Adjust the taste.
- Store: Keep refrigerated for up to one week or freeze for up to 3-4 months. See instructions regarding freezing in the blog post.
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