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We are completely immersed in nature here on our peninsula in Studland on the Jurassic Coast in Dorset, watching our heath, shoreline and woodland change throughout the seasons is a constant source of inspiration for us. We have designed our foraging and wild food adventures to get you close to nature and to let us guide you through what makes this area of Dorset so special and unique.
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Friday Foraged Recipe #7 | Wild Garlic Butter

Foraging for Wild Garlic

Friday Foraged Recipe #7 | Wild Garlic Butter

Foraging for Wild Garlic
Wild Garlic

While we have called this a ‘wild garlic’ butter recipe what we technically 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 and the like- explaining our watering eyes and the garlic smell). The three cornered garlic has a similar white flower to the wild garlic (allium ursinum) plant but 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.

Somewhat roguely 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:

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 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 as 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 and gently heat on a low heat for enough time to soften it before adding the chopped leaves

Add some seasoning

Take around ⅓ of a metre of greaseproof paper and, 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 and roll the mix towards you and then back and forth repeatedly. This should eventually result in a roll of butter (manipulate the shape with your hands when needed); 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. With a taste like a milder version of a garlic, this buttery log might just make a good handcrafted Christmas gift and addition to that Christmas day lamb.

Wild Garlic Butter and Garlic Bread
Wild Garlic Butter

Comment: 1

  • Coombe Mill
    9 February 2015 9:17 pm

    Homemade and homegrown is always best

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