Remove the butter from the fridge and allow to reach room temperature. It needs to be malleable and smashable.
Add the butter to a mixing bowl and the sliced wild garlic leaves and mix thoroughly.
50 g wild garlic leaves, 250 g unsalted butter
I test the garlic butter as the garlic leaves vary in their saltiness.
Season accordingly.
salt
When your happy with the flavour, roll the butter into a log shape and wrap in greaseproof paper tightly and then in clingfilm tightly again. This can be frozen for 6 months.