Place the wild garlic in a bowl, blending container, or small food processor. Use an immersion blender or mix in the food processor to puree into a very smooth mixture.
100 grams wild garlic leaves
Add the salt to the wild garlic and blend again to combine. This can be mixed with a wooden spoon if preferred.
250 grams coarse salt
Line a large baking sheet with parchment paper and spread the garlic mixture in a thin, even layer over the sheet.
Dry in a 50°C (120°F) oven for about 2 hours, stirring every half hour or so, until completely dry to the touch.
Cool fully on the baking sheet before transferring to a jar. The dried salt can be blended again to make fine salt if preferred. Store in a cool, dry place for several months.