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 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:
- Wild Garlic Butter Recipe
- 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
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Preheat oven to 220c (or follow the packaging instructions if they differ).
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Whizz the butter, garlic and salt up in a food processor until you have gloriously green butter.
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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.
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Slice a part baked baguette multiple times, 3/4 of the way through.
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Cut the butter into little rounds and place a piece into each slice of the baguette.
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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.
Tammy/Our Neck of the Woods says
20 March 2013 at 4:51 pmYummmmmy! I love how you used the leaves of the garlic. So very creative and resourceful. I think the flowers are really pretty, too. Wish I had some wild garlic growing on my property!
Jane Sarchet says
20 March 2013 at 5:19 pmThey are lovely flowers aren’t they. I did feel a bit mean picking the only ones I could find!
Janie x
Debs says
20 March 2013 at 5:19 pmNature is a wonderful thing! You get beautiful flowers and gorgeous
garlic bread all for free! Delicious! : )
Jane Sarchet says
20 March 2013 at 5:20 pmYep! That’s my kind of food :)
Janie x
Nancy/SpicieFoodie says
20 March 2013 at 8:04 pmYou are so lucky to be enjoying that weather Jane. It is still very much winter here, with a cold and snowy forecast — blah! I’ve always wanted to stumble across wild garlic and cook with it. I can live vicariously through you. Beautiful photos and recipe!
Jane Sarchet says
20 March 2013 at 8:52 pmThank you Nancy! And thanks for the compliment re the photo’s, I had a very good teacher! ;)
Janie x
Bridget says
21 March 2013 at 9:20 pmHave’nt harvested any Wild Garlic yet this year…been so busy at the new place. I so must do that butter though…soon.
Bridget x.
Jane Sarchet says
21 March 2013 at 10:30 pmI do hope you enjoy it Bridget! How are you settling in?
Janie x