This Wild Garlic Bread is one of the first ways I ever used wild garlic in my kitchen. It is such an easy way to get the most out of those flavourful, vibrant flowers and leaves.
*post originally written in 2013, and updated for 2019
Being on the South Coast of Cornwall does have one distinct advantage over most of the UK.
Whilst there are reports of more snow falling further north, I was out picking Wild Garlic in the beautiful spring sunshine.
The hedges on our lane are carpeted with the stuff.
And whilst I only found a few flowers in bloom, there are plenty of good flavoured leaves ready for the picking.
Wild Garlic Bread
Any part of the plant is edible but please remember it is illegal to dig up plant bulbs from hedges, open and public land (more info).
For this wild garlic butter recipe, I only used the leaves, keeping those precious flowers for the photos. However, later in the season I’ll be using the flowers too. They are not suite so punchy in flavour and make a not so vivid butter.
You could use ramsons or three-cornered leek (also known as ‘tri-cornered leek’) for this recipe.
If you’d like some more wild garlic recipe inspiration, feel free to visit my other recipes:
- Beef in Guinness with Wild Garlic Dumplings
- Wild Garlic Egg Mayo
- Wild Garlic Chicken Kiev
- Fennel and Wild Garlic Salad with Mustard Dressing
- Wild Garlic and Walnut Crust (delicious on fish, lamb, chicken or mushrooms)
- 100 g butter softened
- 1 bunch wild garlic generous
- 1 pinch salt
- 1 baguette part baked
Preheat oven to 220c (or follow the packaging instructions if they differ).
Whizz the butter, garlic and salt up in a food processor until you have gloriously green butter.
Scrape out onto a piece of baking paper and roll the butter into a cylinder. Pop in the fridge to firm up or into the freezer to save for another day.
Slice a part baked baguette multiple times, 3/4 of the way through.
Cut the butter into little rounds and place a piece into each slice of the baguette.
Bake for 8 minutes (or follow the packaging instructions if they differ) or until the top is golden brown and your belly is doing hunger flips.