Wild garlic salt


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This is great to use as a seasoning for meats and fish or add to a marinade for an early-summer barbecue.

200g or so of wild garlic leaves
150-200g flaky rock salt

Set your oven to its lowest temperature. With some modern ovens you can get away with using just the fan; or the warming oven of an Aga is also ideal for this.

Scatter the wild garlic leaves on to a baking tray and leave in the oven overnight until the pieces are dry and crisp, but don't let them start to go brown.

Once dry enough to crumble, put them into a food processor with the sea salt flakes and blend to a coarse powder-like consistency, or as coarse or fine as you wish. Store in airtight containers.