A great way to preserve wild garlic into the late spring and summer - courtesy of Mark Hix.
He also did a wild garlic pesto!
Wash and dry your wild garlic leaves. Place on a rack or baking tray and place in an oven set on fan only to dry out. They may need turning several times and it can take hours! They reduce in size and change colour to a darker colour but the flavour intensifies.
When the are dry (bone dry - no moisture left at all) you can grind them up with sea salt and store in a air tight container or mix with butter for garlic butter / garlic bread.
The salt should keep for months if the garlic is totally dry and the butter can be frozen.
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