This simple four-ingredient wild garlic (ramps) butter is the perfect way to capture the bright, garlicky flavour of spring. It’s incredibly easy to make, stores well in the fridge and freezes beautifully, so you can enjoy a taste of spring any time of year.
Ultra creamy, bright and full of flavour, wild garlic butter is one of the easiest ways to preserve a seasonal ingredient. Just combine the ingredients in a food processor or chop and mix by hand—you’ll have a whipped, pale green butter in minutes that lifts everything from roasted vegetables to grilled fish.
Use it to finish new potatoes or asparagus, toss through pasta or rice, spoon over grilled chicken or salmon, or spread it on toast. It’s also excellent on a butter board or brushed over dinner rolls for a fragrant hit of spring.
Ingredients
Only four ingredients are required to make this vibrant butter.
- Wild garlic (ramps) — Fragrant spring leaves with a mild garlic flavour. If you forage, be certain you can positively identify them: they can be confused with poisonous plants. They are also available from some farmers’ markets and retailers during the season.
- Unsalted butter — Using unsalted butter gives you control over seasoning. If you use salted butter, taste first and reduce added salt accordingly.
- Lemon — Use the zest and a little lemon juice for freshness; a fresh lemon works best.
- Flaky sea salt — To season and bring out the flavours.
How to make it
Add softened butter, washed wild garlic leaves, flaky salt, lemon zest and lemon juice to a food processor or small chopper. Blitz for a couple of minutes, scraping down the sides as needed, until the mixture is smooth, light green and creamy. Taste and adjust salt if necessary.
If you don’t have a food processor, finely chop the wild garlic and beat all ingredients together in a bowl with a wooden spoon or spatula until smooth.
Seven ways to use wild garlic butter
- Swap it into any garlic butter recipe—try it on roasted potatoes for a fragrant finish.
- Slip it under the skin of a roast chicken for aromatic, juicy meat.
- Brush it onto naan or flatbreads instead of plain garlic butter for an elevated side.
- Top grilled steak, salmon, chicken or prawns with a dollop for extra flavour.
- Smooth it onto a butter board with toppings for an impressive sharing platter.
- Brush it over quick dinner rolls or focaccia before serving.
- Simply spread it on warm toast or fresh bread for a delicious snack.
Got a question?
Stored in the fridge, it will keep for at least two weeks. To freeze, roll the butter into a log, wrap in baking paper and slice off portions straight from the freezer; it will keep for around six months.
Yes. The recipe uses unsalted butter so you can control seasoning. If you use salted butter, taste first and reduce or omit additional salt as needed.
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If you try this recipe, please leave a comment — I’d love to hear how you used it.
The Best Wild Garlic Butter
- Author: Kate Alexandra
- Total Time: 5 minutes
- Yield: 1.5 cups
- Diet: Vegetarian
Description
This four-ingredient wild garlic butter is an easy, classic way to preserve seasonal flavor. It keeps well and freezes easily so you can enjoy it year-round.
Ingredients
- 250g unsalted butter, softened
- 100g wild garlic leaves, thoroughly washed
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon flaky sea salt
Instructions
- Make the wild garlic butter. Combine 250g softened butter, 100g washed wild garlic leaves, 1 tablespoon flaky salt, the zest of 1 lemon and 1 tablespoon lemon juice in a food processor or chopper. Blitz for a couple of minutes until smooth, pale green and creamy. Taste and adjust seasoning. Transfer to a clean container and refrigerate.
Notes
No food processor? Finely chop the wild garlic and mix vigorously with the butter and other ingredients in a bowl until smooth.
Storage: Keeps at least two weeks in the fridge. To freeze, roll into a log, wrap in baking paper and freeze for up to six months; slice off portions as needed.
Ingredient tips: Wild garlic appears in spring and is sold at some markets and retailers. If foraging, be certain you can identify it correctly—do not confuse it with poisonous lookalikes. Using unsalted butter lets you control seasoning; if you use salted butter, taste before adding salt.
- Prep Time: 5 minutes
- Category: Sauces
- Method: No cook
- Cuisine: British
Nutrition
- Serving Size: 1 tablespoon
- Calories: 91
- Sugar: 0.1g
- Sodium: 239.4mg
- Fat: 10.2g
- Saturated Fat: 6.3g
- Unsaturated Fat: 3.3g
- Trans Fat: 0g
- Carbohydrates: 0.3g
- Fiber: 0.1g
- Protein: 0.3g
- Cholesterol: 26.9mg