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Sliced log of wild garlic butter on a piece of baking parchment.

Wild Garlic Butter

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: Makes 450g 1x
  • Category: Preserving
  • Cuisine: British
  • Diet: Vegetarian


This easy and delicious wild garlic butter is great for making ahead and freezing, and delicious served over steamed veg and grilled meats. Barely adapted from Rosie Birkett’s The Joyful Home Cook.


  • 200g (7 oz) unsalted butter, at room temperature 
  • 30g (1 oz) wild garlic
  • 1 tbsp extra virgin olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp flaky sea salt


  1. Blitz all the ingredients together in a food processor until smooth, scraping down the sides as needed. Taste a little and check to see if it needs any more sea salt added.
  2. Cut off a good sized piece of baking parchment and lay it out on the worktop. Scrap the butter into a sort of sausage about 1/3 up leaving a good 5 cm clear at each end. Roll the butter up into a sausage, twisting the ends to seal.
  3. Refrigerate ready to be used as needed, or until firm enough to slice up for freezing.