My kids love garlic bread so I got my 8 year old one to make wild garlic butter. (With extra garlic). Here garnished with edible flowers from the garden; primroses and violets and a little chili salt.
We mixed finely chopped ramson leaves (stalks and buds too) with garlic and salt in Lurpak butter. We made a large pot of this butter and it has kept in the fridge for over a week. It’s delicious on bread and over sweetcorn or melted over potatoes or roast pumpkin.
When the wild garlic is not is season I would use just normal garlic and chives for a similar effect.
- wild garlic (or just normal garlic and chives)
- sea salt