Easy Wild Garlic Bread Recipe (2024)

This Wild Garlic Bread is one of the first ways I ever used wild garlic in my kitchen.

It’s such an easy way to get the most out of those flavourful, vibrant flowers and leaves and tastes amazing!

*post originally written in 2013, and updated for 2022

Being on the South Coast of Cornwall does have one distinct advantage over most of the UK.

Whilst there are reports of more snow falling further north, I was out picking Wild Garlic in the beautiful spring sunshine.

The hedges on our lane are carpeted with the stuff.And whilst I only found a few flowers in bloom, there are plenty of good flavoured leaves ready for the picking.

Wild Garlic Bread

Any part of the plant is edible but please remember that in the UK it’s illegal to dig up plant bulbs from hedges, open and public land (more info).

For this wild garlic butter recipe, I only used the leaves, keeping those precious flowers for the photos. However, later in the season I’ll be using the flowers too. They are not suite so punchy in flavour and make a not so vivid butter.

You could use either ramsons or three-cornered leek (also known as ‘tri-cornered leek’) for this recipe. Or a mix of the two.

How to make wild garlic bread

This easy recipe uses a quick storecupboard cheat: a double pack of park baked baguettes.

However, you can use a fresh loaf of your homemade, or bakery bread instead – just reduce the cooking time as appropriate.

1/ clean your wild garlic

Depending where you picked your wild garlic from this may not be necessary.

Mine was picked from a stream at the bottom of a field on private property. So there was no traffic pollution built up on the leaves, and no dogs had peed on it.

So I just picked through removing any blades of grass that had been picked by mistake, or any tatty looking leaves.

If you need to wash your wild garlic, be sure to shake it, or post it dry with a clean tea towel to remove as much of the water as possible before making your garlic butter.

2/ chop your wild garlic

Use a sharp knife to cut the leaves up finely.

I’m making by wild garlic butter by hand, but if you’re using a food processor you can skip this step.

I wanted to keep the tiny little white flowers to scatter over the finished garlic bread, so I cut them off and put them to one side.

The stalk then got chopped up along with the leaves.

3/ make the wild garlic butter

This got added to a bowl, along with the butter and salt.

I then used a fork to mash it all together.

Ensure the butter is at room temperature to make mixing by hand as easy as possible!

When it’s well combined you’ll be left with a vibrant green herby butter that tastes, and smells, just wonderful!

4/ slice your part baked baguettes

I laid my ready to bake bread rolls onto a baking sheet lined.

Using a bread knife, I sliced about 3/4 of the way through the loaf.

It was then easy to spread each side of each slice generously with the freshly made wild garlic butter.

5/ bake your wild garlic bread!

When the loaf is is ready, pop it into the preheated oven and bake for as long as the packaging suggests.

Or until the top is golden brown and the bread is baked right the way through.

At this point, there’s nothing left but to tear open that loaf and dive right in!

It’s so, so yummy :)

You can find the full recipe down below, and if you give it a go please feel free to tag me in any pics you share online. You can find me pretty much everywhere as @hedgecomber:)

Jane x

PS if you’d like some more wild garlic recipe inspiration, feel free to visit my other recipes:

• Beef in Guinness with Wild Garlic Dumplings
• Wild Garlic Egg Mayo
• Wild Garlic Chicken Kiev
• Fennel and Wild Garlic Salad with Mustard Dressing