Friday Foraged Recipe #7 | Wild Garlic Butter

Dec 12, 2014 | Foraging And Feasting, Wild Food Recipies, Wild Starters

Wild Garlic Butter

cutting wil garlic
three cornered garlic
Wild garlic butter recipe, while we have called it this.  What we actually have here is ‘three cornered garlic’ (allium triquetrum) butter…To split hairs, both belong in the same plant family.  Allium (which is made up of chives, onions, garlic, leeks.  These explain our watering eyes and the garlic smell). The three cornered garlic has a similar white flower to the wild garlic (allium ursinum) plant.  Although wild garlic has a broader leaf and stronger smell. This guy is slimmer, more slender, with smaller flowers and is a spot more subtle in smell and flavour.This week, while adventuring.  We stumbled across a vast patch of our three cornered friend in our corner of Dorset.  We reckon you call that a foragers delight and herein lies a use for it: wild garlic butter.

Wild Garlic Butter Recipe

Time: 15 minutes

Makes: 1x 6” roll

Ingredients:

(We made this according to the amount of three cornered garlic we gathered and how garlic-y in flavour we wanted our wild garlic butter.  Play around with quantities according to your taste and foraged find)

35g three cornered garlic leaves

250g salted butter softened

seasoning

How-to:

Chop your leaves finely as desired

If your butter is soft enough to mould.  Then add your chopped leaves into the butter.  And mix it through till the chopped leaves are evenly distributed. If it is not quite soft enough.  Then pop the butter into a small pan. Then gently heat on a low heat for enough time to soften it before adding the chopped leaves

Add some seasoning to your wild garlic butter.

Take around ⅓ of a metre of greaseproof paper.  While using a spoon, place your butter mix into the first ⅓ of your paper square. Place the side of greaseproof paper closest to you over the top of your butter mixture.  Next roll the mix towards you and then back and forth repeatedly. This should result in a roll of butter.  (Manipulate the shape with your hands when needed.)  Finally to finish you can wrap the roll in the greaseproof paper, twisting the ends to keep it covered

If it’s your first foray into foraging then it can’t get much simpler than this. It tastes like a milder version of garlic.  This buttery log of wild garlic butter makes a good handcrafted Christmas gift.  In addition to that Christmas day lamb.

wild garlic butter

three cornered garlic bread

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1 Comment

  1. Coombe Mill

    Homemade and homegrown is always best

    Reply

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