3 Ways with Wild Garlic

Wild Garlic is such a great ingredient if you have access to a patch of woodland where it roams free! Here are three easy ways to use it to spruce up your cooking a little…These three ways of using it require few extra ingredients so are easy to make even if your weekly supermarket delivery hasn’t turned up yet! There’s always wild garlic pesto too, but that requires a few extra ingredients like cheese, olive oil, nuts, lemon etc. But if you do have those ingredients then definitely look up a recipe as it’s yummy!
1. Wild Garlic Butter
Finely chop a small handful of wild garlic leaves and use a fork to mash them in to a pack of butter (it’s much easier to do this if the butter is at room temperature.) Then shape the wild garlic butter into a sausage on a sheet of clingfilm or greaseproof paper, wrap it up in the clingfilm/greaseproof paper and put it back in the fridge to harden. Once hardened, you can cut the butter into 1cm discs and pop them in a tupperware in the freezer to use throughout the year. Great for melting on top of steaks, adding to steamed veggies and new potatoes, and for making garlic bread or chicken kiev!
2. Wild Garlic Flowers
Adding the leaves to a salad is often a bit too punchy, but a few of the flowers sprinkled over the top is really tasty. Pinch the flower head off its stalk so that it divides into lots of little individual flowers and scatter them over all sorts of salads and dishes - it’s delicious with leafy salads, tomato salads and potato salads and you can happily throw some on top of a risotto, paella or pasta dish.
3. Wilted Wild Garlic with Greens (super healthy!)
This is a really nice way to cook a medley of different greens - we’re talking any combination of chard, spinach and kale. Just pop a wok on the hob with a little olive oil or butter, gather all your green leaves and a generous handful of wild garlic leaves and throw them in. Let them quickly wilt down, add a pinch of sea salt and some grated lemon zest and it’ll be amazing!