Digging into foraged foods season, this field of garlic herbed butter lets me enjoy the flavors of this delicious plant all season long. While ramps are popular spring foraging green, I haven't found a spot, so I set my sights on gathering and enjoying field garlic.
If you're you're driving down the road and see something that looks like wild onion or even chives, then chances are good that it is field garlic (Allium Vineale). This herbal butter recipe is one of my favorite ways to use this multipurpose green. I've been making this delicious spread since I got my hands on some last year!
Why this garlic herb butter recipe works!
This garlic herb butter recipe works because it's a veritable recipe that can be adjusted based on your flavors.
Making herbed butter is a great way to preserve the flavors of your favorite herbs, spices, fruits, and foods. Herbed butter is also known as compound butter. It's a condiment that's easy to make because the recipe depends on your liking.
What's field garlic?
Field garlic (Allium Vineale) is a variety of wild garlic that has a strong flavor in both the tops and bulbs. It's a perennial herb that grows in temperate climates, but it's not the same as the familiar bulbous garlic you buy at the store. It extends from early spring to late fall. It's sometimes called "wild garlic" because it grows wild and can be harvested in the woods. It's a plant often found growing along roadsides.
The leaves of field garlic have a distinct aroma and flavor that can be used to make your own homemade garlic herbed butter or to enhance other foods with an added punch of flavor.
Unsalted butter: Use one stick of unsalted butter, preferably a good quality brand like Kerrygold. You can use any butter in this recipe, but I recommend using unsalted butter. Using unsalted butter allows you to control the amount of salt in your dish.
Let it sit out until room temperature. Don't melt the butter! It should be soft enough so that there's some give when you press down with a spoon or spatula. But, on the other hand, it shouldn't be so melted that all of your ingredients start falling out of shape.
Field garlic tops: This early spring green has a potent flavor similar to ramps but is not endangered by overharvesting. If you cannot find field garlic, chives, spring onions, or scallions will work in their place.
Coarse sea salt: This is optional, but it takes this compound butter to the next level! I like using flakey sea salt as it adds a little crunch.
Hot to make herb butter
It's easy to make this field garlic herb butter. The only ingredients you need are butter, oil, and filed garlic. You can also use wild garlic, ramsons, and broadleaf garlic — whatever the name, they all work equally well.
Field garlic is in season, and you can use it to make a delicious compound butter that will give your dishes a little extra something.
First, wash and chop your field garlic tops before drying them well with paper towels.
Mince or finely chop your field garlic tops before adding it to the bowl with your butter. You want it small enough to blend in well without being overpowering in its raw form but not so small that it turns into mush when cooked in butter.
Then, add the field garlic to a bowl and room temperature butter, salt, and any herbs or spices you'd like to add. Basil is also good here, but you can adjust as needed. Using a fork, mix until fully incorporated.
Add the mixture onto wax paper or parchment paper. Roll it into a log shape. Chill for at least an hour before slicing into discs.
Use these discs as a garnish on pasta dishes or baked potatoes!
Expert Tips + Recipe Notes
If you like garlic and herbs, you'll love this recipe. It's easy to make and even easier to eat!
If you're serving garlic herb butter with bread, it's best to use butter softened at room temperature for 30 minutes. It'll be harder to spread while it's still cold out of the refrigerator.
Use good quality butter (salted or unsalted). Butter is an integral part of this recipe, so don't skimp on price or quality. The better the butter, the better your final product will taste! And don't forget about adding salt!
Choose fresh herbs in season. Basil, parsley, and thyme are best when they peak in summer. Consider growing them yourself if you can't find fresh herbs at your grocery store or farmer's market.
How to store homemade garlic herb spread
Store herb butter in an airtight container and refrigerate for at least 2 hours before serving.
You can form the compound butter into a log on a slice of wax paper. Then, once it has been refrigerated, slice the butter into rounds.
There is a recipe freeze as well. Portioning the butter into ice cube trays is a great way to store it. Once the butter is frozen, pop those out and into a freezer bag. Grab a cube and defrost as needed!
This butter is an excellent addition to any meal and can be used in numerous ways! For example, make a garlic butter sauce, top a potato, or spread it onto some good crusty bread.
Garlic herb butter is a versatile condiment that you can use in place of butter, mayonnaise, or olive oil. Great on bread or crackers, the possibilities are endless! Here are three quick uses for garlic herb butter:
Spread on toast or bagels
Use garlic herb butter as a spread on toast or in place of jelly with your bagel. It adds an extra kick to any breakfast item and tastes great with eggs or breakfast meats!
Make Garlic herb sauce
Use field garlic herbed butter to make an easy-flavored pan sauce!
Mashed potatoes are a great side dish for any meal, but they're especially lovely with roasted meats like chicken or beef roast. Add some garlic herb butter to the top of your plate and enjoy!
Make your own garlic bread recipe by adding this homemade garlic butter to some good crusty Italian bread.
The best way to make compound garlic butter is to add equal proportions of roasted garlic and unsalted butter and adjust the amount of salt to taste.
- 1 stick of unsalted butter
- ¼ cup of chopped field garlic tops
- coarse sea salt (to taste)
- First, wash and chop your garlic before drying it well with paper towels.
- Then, add the garlic to a food processor and soften butter, salt, pepper, and any herbs or spices you'd like to add (basil is good here). Pulse until well mixed.
- If mixing by hand, add ingredients to board, mix until well combined
- Spread the mixture onto wax paper or parchment paper and roll it into a log shape.
- Chill for at least an hour before slicing into discs.
Field garlic has been used by Native American tribes since prehistoric times. For example, the Cherokee Indians would rub it on their bodies as an insect repellent and use it as a medicinal herb.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 77mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 1g