Wild Garlic Butter

🧄 Wild Garlic

(Allium ursinum)

A springtime legend with bright green leaves, punchy garlicky flavour, and white starburst flowers that look like fairy fireworks. Every part of Wild Garlic is edible—and every part screams “I foraged this and I’m fabulous.”

👉 Grow your own wild garlic wonderland

🌱 Use the leaves in spring, the flowers in early bloom, and the seed heads later on if you’re feeling bold.

Ingredients:

• 100g softened butter

• Handful of Wild Garlic leaves, finely chopped

• Wild Garlic flowers (whole or torn)

• Salt to taste

Method:

1. Mash leaves into the butter, add salt to taste.

2. Fold in the flowers.

3. Chill as a log or use immediately.

Serving Tip: Melt over roast potatoes, tuck into steak, or spread thickly on sourdough. Resistance is futile.