This wild garlic bread was one of the first ways I used wild garlic in my kitchen. It’s an easy, delicious way to showcase the vibrant flavour of the leaves and flowers.
*post originally written in 2013, updated for 2022
Living on the South Coast of Cornwall gives me a foraging advantage: in spring the hedgerows are filled with wild garlic. Even when the flowers are only just appearing, the leaves are plentiful and packed with flavour.
Wild Garlic Bread
Any part of the plant is edible, but please note: in the UK it’s illegal to dig up bulbs from hedges, open or public land. For this recipe I used only the leaves, saving the delicate flowers for garnish and photos. Later in the season you can use the flowers too; they’re milder and make a less intense green butter.
Either ramsons or three-cornered leek (or a mix) work well in this recipe.
How to make wild garlic bread
This quick recipe relies on a simple storecupboard shortcut: part-baked baguettes. You can also use a fresh homemade or bakery loaf—just reduce the baking time accordingly.
1/ Clean your wild garlic
If you foraged from a clean area you may only need to pick out any grass or tatty leaves. If the leaves need washing, shake them dry or pat gently with a clean tea towel so they’re as dry as possible before making the butter.
2/ Chop your wild garlic
Use a sharp knife to finely chop the leaves. If you plan to use a food processor you can skip the manual chopping.
I kept the tiny white flowers aside to scatter over the finished bread, then chopped the stalks together with the leaves.
3/ Make the wild garlic butter
Combine the chopped wild garlic with softened butter and salt in a bowl and mash together with a fork, or blitz everything in a food processor until bright green and smooth. Room-temperature butter mixes most easily.
When well combined the butter will be a vibrant, fragrant green—perfect for spreading.
4/ Slice your part-baked baguettes
Place the part-baked rolls on a lined baking sheet. Using a bread knife, slice the baguette about three-quarters of the way through at roughly one-inch intervals so the loaf stays intact while allowing room for the butter.
Generously spread the wild garlic butter between each slice and over the top of the loaf so each bite is buttery and herb-studded.
5/ Bake your wild garlic bread
Preheat the oven and bake the loaf according to the part-baked packaging instructions, or until the top is golden and the bread is cooked through. Lining the baking sheet with foil or paper makes cleanup easier.
Once baked, tear open the loaf and enjoy while warm—the aroma and flavour are irresistible.
The full recipe is below. If you try it, feel free to tag me on social media as @hedgecomber—I love seeing your photos.
Jane x
PS: If you want more wild garlic ideas, you might enjoy my other recipes such as beef with wild garlic dumplings, wild garlic egg mayo, chicken Kiev with wild garlic, or a fennel and wild garlic salad with mustard dressing.
This wild garlic bread recipe is an easy way to use foraged ramsons or three-cornered leek. It makes a fragrant, herby side that’s quick to prepare.
Side Dish
British
wild garlic bread, wild garlic bread recipe
-
80
g
butter
– softened -
6
tbsp
wild garlic
– chopped (about one small handful of fresh ramsons) -
1/2
tsp
salt -
2
small
baguette
– part baked are ideal, but ready to eat baguettes also taste great.
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Either whizz the butter, wild garlic and salt in a food processor until you have a vivid green butter, or mash them together with a fork in a bowl.
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If you have extra wild garlic, freeze the excess butter: spread it onto baking paper, roll into a tight cylinder, secure and label with the date before freezing.
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Preheat the oven to 220C (420F), or follow the part-baked baguette instructions if they differ.
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Slice the baguettes about three-quarters of the way through, at one-inch intervals.
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Generously spread the softened garlic butter into each slice and over the surface.
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Place the loaf on a baking sheet (lined for easier cleanup) and bake for around 8–10 minutes or until the tops are golden and the bread is heated through.
Calories from Fat 72