Dead nettle and wild garlic butter
This easy recipe can be enjoyed during the height of spring, or frozen and enjoyed later in the year.
Makes 10 × 25g portions
Published: April 1, 2021 at 4:33 pm
Ingredients
- 50g Wild garlic leaves
- 50g Dead nettle leaves
- 250g Butter, softened
- Zest of 1 organic lemon
- Salt and freshly ground black pepper
Method
Step 1
Finely chop the leaves and add to a food processor with the butter, lemon zest, salt and pepper. Blend until the butter and herbs are completely mixed together.
Step 2
Place the mixture on a piece of greaseproof paper and roll into a fat sausage-shaped parcel. Keep for up to a week in the fridge, or slice and freeze in portions.
Recipes and illustrations taken from FORAGE: Wild Plants to Gather, Cook and Eat, by Liz Knight, illustrations by Rachel Pedder-Smith, is published by Laurence King at £19.99
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Kathy Bishop and Tom Crowford
