Wild garlic and dead nettle are amongst the earliest wild greens of the year, and can be found in abundance during spring. For where to find wild garlic and how to forage responsibly, see our wild garlic guide.
This butter can be frozen for later in the year, when wild garlic has disappeared, and is delicious melted onto mushrooms or steaks.
- Wild garlic leaves 50g
- Dead nettle leaves 50g
- Butter, softened 250g
- Zest of 1 organic lemon
- Salt and freshly ground black pepper
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