Sunday was one of those spring days that already feel like summer – it’s sunny, it’s hot and the whole city is looking for a spot outside somewhere. After having brunch in one of Vienna’s liveliest spots, my friends figured we’d get out of the city as fast as possible and go for a nice little hike in the hills.
You know how they say ‘never trust anyone who knows a shortcut?’ – judging by all the scrapes and blood on my legs, I should have learned my lesson now. All the running-through-the-wilderness nonsense paid off pretty well though – I got a bunch of sweet woodruff and a crazy amount of wild garlic to take home.
So, beware of loads of recipes containing spring garlic – and don’t even try to say I haven’t warned you.
1 bunch wild garlic
1/2 bunch peppermint
8 dried sage leaves (If you’ve got fresh sage at hand: go for it)
1 tsp dried rosemary (same)
1 tsp pepper
1/2 tsp mustard seeds
1 tsp dried lavender
and if available: 1/2 tsp dried orange blossoms
Let the butter soften for about 30 minutes, finely chop the mint and wild garlic and mix everything together.
This will keep for 3+ weeks in your fridge and a lot longer if frozen.