This Wild Garlic Bread is one of the first ways I every used wild garlic in my kitchen. It is such an easy way to get the most out of those flavourful, vibrant flowers and leaves.
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)
Wild Garlic Bread
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.
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
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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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Cut the butter into little rounds and stuff a sliced baguette with it.
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Bake until the top is golden brown and your belly is doing hunger flips.
Tammy/Our Neck of the Woods says
Yummmmmy! 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
They are lovely flowers aren’t they. I did feel a bit mean picking the only ones I could find!
Janie x
Debs says
Nature is a wonderful thing! You get beautiful flowers and gorgeous
garlic bread all for free! Delicious! : )
Jane Sarchet says
Yep! That’s my kind of food :)
Janie x
Nancy/SpicieFoodie says
You 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
Thank you Nancy! And thanks for the compliment re the photo’s, I had a very good teacher! ;)
Janie x
Bridget says
Have’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
I do hope you enjoy it Bridget! How are you settling in?
Janie x