Field Garlic Herb Butter

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!

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 what you like.

Looking for something sweet? A honey butter can go into baked goods. Grate in some lemon zest for savory compound butter.

Looking for something spicy? Make a hot jalapeño butter. It's great on anything from mashed potatoes and toast to grilled chicken or fish, depending on what you add.

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.

¼ tablespoons of chopped field garlic tops (about 5-6 large leaves). 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.

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 with other ingredients without being overpowering in its raw form but not so small that it turns into mush when cooked in 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.

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 top of pasta dishes or a baked potato!

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 that has been 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're at their peak in the summer months. Consider growing them yourself if you can't find fresh herbs at your grocery store or farmer's market. There are also options for buying them online.

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. A great way to store it is by portioning the butter into ice cube trays. 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:

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!

Use field garlic herbed butter instead of mayonnaise when making grilled chicken sandwiches at home. The flavor will be different but just as delicious!

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.