There are countless delightful ways to use wild garlic: raw, pickled, or cooked. Its bright, garlicky-herb flavour complements nearly any savoury dish. When you want that distinct taste without the fuss, an herb-infused salt is a perfect shortcut. You can make infused salts with many herbs, but here is a simple, reliable wild garlic salt version.
Wild garlic salt is an excellent little condiment for gatherings and a welcome addition to summer barbecues. I once dashed to a last-minute barbecue with nothing prepared except a jar of this salt I’d made that morning — and it turned out to be the most fought-over item on the table.
One of the best things about making wild garlic salt is how straightforward it is. You only need two ingredients: wild garlic leaves and coarse salt. It looks elegant, but its simplicity is part of its charm. Use a food processor for speed, a blender if that’s what you have, or a mortar and pestle for a more hands-on approach.
My favourite step is forking the herb paste into the salt — the texture is like damp sand and oddly satisfying, almost like making sandcastles at the beach. It’s a small pleasure, but those simple moments make the process enjoyable.
The green paste not only lends a beautiful colour but also boosts the salt with fresh flavour and nutritional value. A sprinkle of this salt brightens dressings, finishes grilled vegetables or meats, and even seasons pasta while cooking. It’s a subtle, herby garlic note that lifts ordinary dishes.
Visually it’s striking — like tiny crushed emeralds resting on a tray — and its flavour tends to surprise people who haven’t tried it before. I don’t often see this particular salt sold commercially, and every year I make more than I can keep for myself. So far this season I’m at several kilograms and still giving jars away until autumn.
If you want to make wild garlic salt yourself, now is the time: wild garlic is at its best before full bloom. You may find leaves at markets, but picking them yourself adds to the experience. Harvest responsibly and make sure you have the correct plant before collecting.
Enjoy!
Wild Garlic Salt
The Greedy Vegan
5 mins
2 hrs
2 hrs 5 mins
Seasoning
Vegan
Ingredients
- 1 kg coarse salt
- 100 g wild garlic leaves, no stems chopped, approximately 2 cups very tightly packed
Instructions
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Wash the wild garlic, pat dry and remove stems. Roughly chop the leaves and measure 100 g (about 2 cups very tightly packed).
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Place the wild garlic in a food processor and blend on high until it forms a rough pesto. Add about 100 g (⅓ cup) of the salt to the puree — do not add more — and process until a creamy paste forms.
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Put the remaining salt into a large bowl, add the garlic-salt paste, and mix with a fork until evenly combined. The mixture will resemble damp green sand.
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Line a roasting tray with baking paper and spread the damp salt out evenly. Dry in the sun for about 8 hours, or dry in an oven at 80°C (175°F) for roughly two hours. A dehydrator works well too.
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Allow the salt to cool completely before transferring to an airtight container.
Notes
Let us know how it was!