Friday Foraged Recipe #7 | Wild Garlic Butter
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
(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
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.