Wild garlic butter Calories

To make wild garlic butter, mix finely chopped, washed and thoroughly dried wild garlic leaves into softened butter. Season with black pepper or a little lemon zest if you like, then chill the mixture in a covered container before serving.

Wild garlic butter works well on grilled meat, fish, roasted vegetables and baked potatoes. Spread it on bread or add a small piece to a hot dish just before serving; prolonged cooking can dull the fresh, herbal aroma.

Yes, wild garlic butter freezes well. Divide it into portions or shape it into a wrapped log, then store it in an airtight container. Thaw only what you need in the refrigerator and avoid refreezing it once thawed.

Homemade wild garlic butter is best used within a few days when kept covered and refrigerated. Use a clean utensil each time, and discard it if you notice mould, an unusual smell or a change in appearance.

Wild garlic butter tastes buttery and mildly garlicky, with a fresh, green flavour from the leaves. Its garlic note is generally gentler and more leafy than butter made with raw garlic cloves.

Wild garlic butter is made with wild garlic leaves, while classic garlic butter usually contains garlic cloves. The leaves give wild garlic butter a greener colour and a more herbaceous flavour; garlic-clove butter tends to taste sharper.

Yes, wild garlic butter is a good finishing butter for steak. Add a small piece to the hot steak after cooking and let it melt over the surface, so its herbal flavour stays fresh rather than getting scorched.

Yes, but only if the leaves have been identified with certainty as wild garlic. Wild garlic can be confused with poisonous plants such as lily of the valley; do not use foraged leaves if you are unsure of their identity.

Chopped chives with a little garlic can substitute for wild garlic in wild garlic butter. The result gives a similar herby, garlicky spread, though it will not have the exact fresh, leafy flavour of wild garlic leaves.