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 5 flowers in bloom, there are plenty of good flavoured leaves ready for the picking.
(I must apologise to the plant purists out there, the proper name for the plant above is Three Cornered Leek (Allium triquetrum), but it is known locally as Wild Garlic)
Any part of the plant is edible, but for the garlic butter I used the leaves. Later in the season I’ll be using the flowers too, they make a milder tasting and not so vivid butter.
- 100 g butter softened
- 1 generous bunch of wild garlic
- Pinch of salt
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.
Cut the butter into little rounds and stuff a sliced baguette with it.
Bake until the top is golden brown and your belly is doing hunger flips.