How to Make Wild Garlic Salt

How to Make Wild Garlic Salt

Wild Garlic is one of our favourite wild edibles to forage. Not only does it taste delicious, but it also marks the turning of year with it being a signal that the long winter is slowly receding. The only thing is… The season is short! So, to preserve its irrestable flavour here’s how we make our wild garlic flavoured salt.

If you’re looking for a guide on foraging wild garlic, including tips on how to find it… We’ve put together a guide which we will share below ⤵️

Foraging Wild Garlic in the UK: A Guide
Wild garlic is simple to identify and an abundant plant that you’ll find growing throughout the UK. It’s a delicious wild ingredient, especially in salads or turned into pesto.

Wild garlic salt is a flavourful seasoning that is easy to make and perfect for adding a delicious garlic flavour to any dish. Here’s a simple recipe for making your own wild garlic salt:


  • Around 100g of wild garlic leaves (don’t worry if you have too much, it’ll make the salt even more garlicky)
  • 800g sea salt crystals


  • Blender or pestle and mortar


  • Rinse and pat dry the wild garlic leaves, then roughly chop
  • Add the leaves to a blender and process til a thick paste forms. Add around 100g of the salt and blend again to combine
  • Put the rest of the salt into a large bowl and add the contents of the blender. Use a fork to stir it thoroughly through salt until it all turns a luminous green.
  • Once it looks similar to bright green sand, spread the mix as a thin layer onto a baking tray. You may need to use a few as the thinner the layer, the quicker it will dry out.
  • Next, all you need to add is a little patience! Leave the baking trays to dry in the sun or place in an 80c oven for around 2 hours. Once fully dried out you can transfer to air tight containers and use to add seasoning to any dishes.


  • If you don’t have a blender, you can use a pestle and mortar. It will take a little longer to pulse down the leaves.
  • Drying in the sun can take some time. Make sure the mix is fully dried out before storing
  • Instead of using an oven, a dehydrator will also work
  • The wild garlic salt stores indefinitely as long as the jars are airtight.
Jack Miles
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