Today I wanted to talk about Wild Green Garlic Butter
It's the Season to make it! Spring and early summer is the most popular time to forage for wild garlic leaves that you can chop up and make special butter for those special occasions. All you have to do is mix it, mold it and freeze it until that special holiday rolls around then pull it out of the freezer and put in the refrigerator.
I can always find it growing wild in my yard, and I mow it over with the lawnmower along with the other wild onions, so I bet you have it in the wilds of your yard too. Wild green garlic butter is so easy to make and tastes delicious served over seafood, fish, steamed veggies and over grilled meats. Also remember it when your making fresh baked onion bread and potato dishes. Oh, and it's nice as an additive over a bowl of seasoned noodles. Just let it melt and stir. The bright green color is just beautiful When it's strawberry season... it's wild green garlic butter season too. Wink~ Here let me share with you how I make mine. 🠟
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- 8 ounces / Unsalted Butter at room temperature
- 1 ounce / Chopped wild garlic leaves
- 1 tablespoon / Extra Virgin Olive Oil
- 1 tablespoon / Freshly squeezed lemon juice
- 1 teaspoon / Flakey Sea salt
- 1 teaspoon / Sugar
- 1/2 teaspoon / Black Pepper
- Mix the room temperature butter, sugar, salt and pepper together first.
- Then olive oil and lemon juice / mix
- Then add chopped up wild garlic / mix
- Form butter in a plastic tub / just like when you buy a tub of butter / then refrigerate it or freeze it.
Five varieties of the species are widely recognized
The Canada onion is cultivated as a vegetable in home gardens. It was formerly collected from the wild to be eaten by Native Americans and by European settlers. People in the Cherokee Nation continue the tradition of picking and cooking wild onions in early spring. Various Native American tribes also used the plant for other purposes: for example, rubbing the plant on the body for protection from insect, lizard, scorpion, and tarantula bites. "Yesss that's what I read!"
The whole plant can be eaten raw, with the tougher outer layers removed. It can also be cooked and included in any recipe calling for onions. The species has an onion odor; if this is lacking, it may be that the poisonous deathcamas has been collected instead of A. canadense.
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My Closing Thoughts~
- I hope this was a fun post for you. I think anytime we can make herb butter in any form is a good thing because herbs add so much flavor to everything and are so good for you. Try replacing the 1 ounce of wild garlic with any other herbs that you have. It's hard to mess butter up so go for it.
- I have more herbed butter recipes. If you like I can share a few more recipes. Every now and then I go off on an herb butter kick when my herb garden is looking full, and I try all kinds of combination butters. hehee~
- Here's another tip: replace the butter with cream cheese. Ok, so that's not a butter but it sure is good on toasted bread, crackers and potatoes! What can I say...
- If you need a special gift for a food lover this would be great to give! Just freeze the tub first (to help keep it from melting) then give with some homemade bread. YUM
- Hummm... since you're thinking about butter right now.... I also shared a post about "Basting Butter Sauces" - thought you might like that post too.
- I also think it's a good idea for everyone to get to know their yard and see what it has to offer. Sometimes we're so busy in life that we don't even realize our feet are trampling all over something special.
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