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Preserving Wild Garlic

At this time of year the foragers pickings are still limited but there is often an abundance of Wild Garlic ripe for harvesting.  It is all too easy to over indulge with this versatile ingredient and be left feeling that enough’s enough but knowing that later in the year you’ll be wishing for more of the springs finest shoots.


Preserving Wild Garlic

Here are some of my favourite ways of keeping a little bit of Wild Garlic going through the year.

Wild Garlic Butter

Finely shred the leaves only (keep the stalks to one side for a later recipe) and mash together with a good quality salted butter.

Work the leaves throughout the butter and once evenly distributed shape the butter into a tube and re-wrap in it’s foil or squash into small pots and pop into the fridge to use within a couple of weeks or into the freeze to keep for up to 6 months.

Wild Garlic Oil

This works brilliantly in pasta sauces, soups and stews.

In a blender put equal quantities of wild garlic (use the stalks from above) and olive oil. Blend until you have a purée and then pour into sterilised jars and let it settle.  Ensure that there is a fine layer of oil coating the top of the puree before storing away for use later in the year.

Alternatively you can pour the purée into ice cube trays and freeze for the coming months, just pop a couple into your favourite pasta sauce for a burst of spring flavour.

Wild Garlic Pesto

Very similar to the Wild Garlic Oil above but with the addition of a hard cheese like Parmesan and nuts.

In your blender add:

  • 100g freshly picked wild garlic leaves
  • 50g nuts
  • 200 ml oil
  • 75g cheese
  • Good pinch of sea salt
  • Pinch of sugar

Blend together until a fine paste and either pour into sterilised jars or pop into the freezer.

Use by pouring over pasta and stirring in thoroughly.

For alternatives use:

Nuts – walnuts, pine nuts or even almonds

Oil – Olive, Rapeseed or sunflower

Cheese – Parmesan, hard goats cheese or even a strong cheddar


To find your nearest Food Foraging Course visit the home page where all courses are listed by county.

1 Comment

  1. hi
    i love your web site but nobody mentions vaccumm packing
    is this an option to store garlic leaves

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