Wild Garlic Butter, a wonderfully fragrant spread bursting with a vibrant green colour and a delicate garlicky aroma that captures perfectly the feeling of Spring and nature coming back to life. It's made with foraged wild garlic, salted butter, extra virgin olive oil, fresh parsley and dill and a bit of regular garlic. The result is a divinely aromatic butter that melts beautifully over potatoes, bread, fish or meats.
If you like foraging on the Isle of Man, you might know wild garlic by its quirky local name "Stinking Roger(s)". Wild garlic grows abundantly on the Isle of Man, usually from early February, carpeting damp woodland floors or shaded coastal paths.
Unlike the regular garlic, wild garlic has a much milder aroma, and an intense green colour that says Spring and nature awakening after a long, harsh Winter. And making your own wild garlic butter is so easy!
Unlike other recipes that only call for butter and wild garlic, I like taking mine to the very next level by adding fresh herbs like parsley and dill, some regular garlic, which is a longer stronger and pungent, and adds more aroma, a good helping of coarse sea salt and olive oil.
The olive oil helps create a pesto-like texture when you blend the herbs in the blender, and makes it a lot easier to incorporate it with the soft butter. The result will exceed all expectations!
And since this wild garlic has such a gorgeous green colour, you can successfully add it to any savoury dish you prepare for your St Patrick's Day Menu. But it's also great added to your Easter Dinner Menu too.
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Ingredients overview
- wild garlic - I foraged mine from the local glen, but some farmers' markets might sell it too
- butter - I went for salted butter, it adds more flavour, and you don't need to add as much salt to the recipe
- fresh parsley & dill - 2 of my absolute favourite herbs, they add a lot of flavour and are easily available in most shops
- olive oil - helps blend the herbs better and adds a delicate aroma
- coarse sea salt - brings out extra flavour in the herbs
- regular garlic - it can be omitted, but I do like my butter extra garlicky
Step-by-step photos and instructions
- roughly chop the parsley, garlic, dill and wild garlic, and add them to the blender together with the olive oil and salt
- blitz briefly to get a coarse texture
- add the blended mixture to the soft butter, and mix well to incorporate
- cover the butter with clingfilm, and shape it into a long
- freeze it for at least 1 hour
Expert tips
Pick young, vibrant leaves for the best aroma, I find that once the wild garlic flowers, the leaves become bitter, so it's best to forage it early Spring.
Avoid picking it near roads or polluted areas, and always wash it thoroughly at home, then dry the leaves before using them.
Rolling the butter into a log making freezing and slicing a lot easier than a block of butter. You don't need to thaw it before using, it can be used from frozen on various dishes.
Ways to use wild garlic butter
I absolutely love wild garlic, you can add it to so many dishes, I recently made wild garlic focaccia and wild garlic pesto and they went down a treat! But you can use it for so many more dishes.
Replace your regular garlic butter to make Chicken Kiev or Chicken Kiev Balls, add it to grilled or baked fish like my Baked Sea Bass or Baked Skate Wings, melt it over potatoes (the regular garlic in my garlic butter baby potatoes can be swapped for this butter), and so much more!
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Wild Garlic Butter
Ingredients
- 200 g soft salted butter (7 oz)
- 50 g wild garlic (2 oz)
- 30 ml extra virgin olive oil (1 oz)
- 15 g fresh parsley (½ cup loosely packed)
- 5 g fresh dill (1 tbsp)
- 3 cloves garlic
- ½ teaspoon coarse sea salt
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Instructions
- Roughly chop the wild garlic, peeled garlic, parsley and dill and add them to a blender together with the salt and olive oil.
- Blitz to a coarse consistency.
- Add the blended mixture to the soft butter and mix well to incorporate.
- Transfer the butter to clingfilm and roll tightly into a long.
- Freeze it for at least 1 hour before slicing.
Video
Notes
- Pick young, vibrant leaves for the best aroma, I find that once the wild garlic flowers, the leaves become bitter, so it's best to forage it early Spring.
- Avoid picking it near roads or polluted areas, and always wash it thoroughly at home, then dry the leaves before using them.
- Rolling the butter into a log making freezing and slicing a lot easier than a block of butter. You don't need to thaw it before using, it can be used from frozen on various dishes.
Nutrition
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