Wild garlic butter · Rachael Pilston
The gentle heat and fresh allium tang of this butter elevates new potatoes, toast and spinach and cheese omelettes. It can be frozen in parchment, sealed in an airtight container or ziplock bag for up to 6 months.
Wild garlic has to be one of the most sustainable ingredients available in the Spring. Bursting from the soil in woodland areas from March – June, where it later appears with white, umbrella-shaped flower heads, it’s bountiful, free to all and returns every year, assuming foragers just trim the leaves and allow the roots to remain in the ground. You’ll smell the pointed leaves before you see them. Just be sure to wash them well before cooking with them as they are often found in dog walking spots.