Kathy Bishop and Tom Crowford
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