I love creating recipes, restaurant reviews and travel guides, but to keep this site going I sometimes feature sponsored posts (which are all clearly marked) and I also use cookies and affiliate links (so if I link to a product I love, and you click my link and buy it, I make a bit of money!) In recent posts these are all clearly marked with *. Please note archive posts are still being updated. Additionally, I use Google Analytics to collect some (anonymised!) data about your visit. You can find out more by reading my Privacy Policy.
By hitting okay and proceeding to my site, you are agreeing to your data being used in this way.
I’ve foraged a bumper, early crop of wild garlic this year, and along with batches of wild garlic butter, wild garlic pesto, and a big jar of wild garlic kimchi I’m experimenting with my new favourite way to preserve it has been by making wild garlic salt. Just two ingredients (flaky sea salt and wild garlic) plus a big of time (and a mini food processor – I swear by this onead) is all you need for a little pot of garlicky goodness to sprinkle on fried or scrambled eggs, avocado toast, bowls of rice, and to generally add a little bit of wild garlic flavour when you’re seasoning dishes.
Frequently Asked Questions
How long will my wild garlic salt keep for?
It should keep well for up to 3 months, if not longer if you make sure it is dried out properly before storing in an air-tight jar (I like these ones from IKEA!ad).
What sort of salt works best in this recipe?
You want something flaky to hold up to the food processing: I have massive tubs of Maldon sea salt in my kitchen, which is what I used here.
All you need is two ingredients, a mini food processor and a bit of patience to make this delicious small-batch wild garlic salt – delicious sprinkled on eggs, rice or avocado toast!
Ingredients
Scale
75g flaky sea salt
10g wild garlic (approx. 5 leaves)
Instructions
Blitz the wild garlic with about half the salt in a mini food processor until the garlic has broken down into a paste. Stir in the rest of the salt.
Spread the damp salt over a dinner plate and leave to dry in a cool place overnight.
Break up the salt with a fork if you want flaky wild garlic salt, blitz it again if you want fine (I prefer the flaky version!) and transfer it to an air-tight container for up to 3 months.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
Discussion