Preserve wild garlic
5 recipes and helpful tips on how to preserve wild garlic
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Finally wild garlic time again! So that you can keep wild garlic for as long as possible, we will show you how you can preserve wild garlic.
the Wild garlic season is short and only lasts from March to mid-May. If you want to have something from wild garlic for longer, you have to Preserve wild garlic. And that’s not a bad idea at all, because wild garlic is a vegetable jackpot: Not only does it taste deliciously spicy like garlic – but without any unpleasant smelling side effects – it also has some health benefits. Wild garlic has digestive properties, counteracts flatulence, stimulates the appetite, lowers cholesterol levels and is even said to protect the blood vessels from calcification. It also contains essential oils, trace elements and vitamin C.
How can you preserve wild garlic? We tell you how it’s done!
There are various methods you can use to preserve wild garlic. The wild garlic, for example, can through Preserved in oil or salt will. Wild garlic pesto, wild garlic oil or wild garlic butter stay fresh for between 2 and 3 weeks. If you want to preserve the wild herb for longer, you can freeze wild garlic or dry wild garlic.
Preserve wild garlic: tips and tricks
Freeze wild garlic
the easiest way to preserve wild garlic is the freezing. Ice cube molds are useful for this. Because then you can defrost the herb in portions when you need it. To be able to freeze wild garlic, you wash it, chop it finely and then put it in ice cube molds. Give some water over it and freeze everything – done. There are even more tips on how to freeze wild garlic here.
Dry wild garlic
Around to dry wild garlic it must also be washed first and then dried thoroughly. Then you can either hang up tied in a bundle and leave to dry in a warm, dry place. Always keep an eye out for mold. Another way to dry wild garlic is this Dry in the oven or dehydrator. The washed wild garlic without the stalks can be dried in the oven on a baking tray lined with baking paper. To do this, switch the oven to around 50 degrees and leave the oven door open a crack so that the moisture can escape. Drying can take a few hours. The dried wild garlic can be stored whole or finely chopped in airtight containers and used for delicious wild garlic recipes.
Danger: If you go pick wild garlic, you should always wash it thoroughly before eating. Wild wild garlic can from Fox tapeworm infested be and you shouldn’t eat it. When collecting in nature, also make sure not to confuse the herb with some highly poisonous plants such as aroid, autumn crocus or lily of the valley.
But that already gives a clear indication smell test: The scent of wild garlic is so characteristic that confusion is almost impossible.
Can you use wild garlic stalks?
The stalks of wild garlic can also be used. A pesto is best for this. Because the leaf including the stem can be used there.
Preserve wild garlic: 5 quick recipes
Ramson Pesto
The wild garlic paste is similar to wild garlic pesto. However, the salt content is higher, so the wild garlic has a longer shelf life.
ingredients
- 200 g wild garlic leaves
- 15 grams of salt
- 200 ml olive oil
preparation
- Wash the leaves thoroughly and pat dry.
- Finely puree the wild garlic leaves, salt and oil in a blender.
- Pour wild garlic paste into a sterile screw-top jar and finally add some oil.
durability: Stored cool and dry 3-6 months (opened it should be stored in the refrigerator)
Wild garlic salt
ingredients
- 200 g wild garlic
- 500 g coarse sea salt
preparation
- First wash the wild garlic thoroughly and then shake dry, for example in a salad spinner. Then chop finely.
- Chop the wild garlic in a blender to form a paste. Add the salt and grind finely.
- Spread the still moist wild garlic salt thinly and evenly on a baking tray lined with baking paper and let it dry in the oven at 50 °C for about 1-2 hours. Then pour the salt into sterile glasses.
durability: Stored cool and dry about 1-2 years
Wild garlic pesto
Wild garlic pesto tastes great with pasta, as a spread, as a seasoning for salads or in sauces.
ingredients
- 150 g wild garlic
- 1 bunch of flat-leaf parsley
- 3 tbsp pine nuts
- 70g Parmesan
- 1 level tsp coarse sea salt
- 1 tsp peppercorns
- 125 ml olive oil
preparation
- Rinse wild garlic and parsley, pat dry and pluck the leaves smaller. Lightly toast the pine nuts in a pan without fat. Dice the parmesan.
- Crush the pine nuts and salt in a very large mortar. Add wild garlic and parsley in small portions and also crush.
- Add the cheese cubes and peppercorns and crush so that the mixture is still slightly chunky. Put the herb paste in a bowl and stir in enough oil to create a smooth wild garlic pesto. Season with salt.
- Pour the pesto into clean screw-top jars, smooth the surface and pour some oil on top so that the oil covers the pesto airtight and makes it more durable.
- Close the jars tightly and place the pesto in the fridge (keeps about 1-2 weeks).
Tip: So that the wild garlic pesto lasts longer, it should always be removed with a clean spoon and then the surface smoothed out and covered again with a little oil.
durability: Stored in the refrigerator 2-3 weeks
Wild Garlic butter
ingredients
- 200 g wild garlic
- 1 organic lime
- 125g butter
preparation
- Rinse wild garlic, shake dry and finely chop. Rinse the lime in hot water, pat dry and finely grate the zest. Puree the chopped wild garlic, lime zest and softened butter in a blender or with a hand blender.
- Place the wild garlic butter on cling film, shape into a roll and wrap in the cling film. chill the butter.
Tip: You can also make double the amount of wild garlic butter and then freeze it. So it lasts almost forever and is, for example, a delicious spiced butter for grilling.
durability: Stored in the refrigerator 2-3 weeks
Wild garlic oil
ingredients
- 50 g wild garlic
- 250 ml olive oil
preparation
- Rinse the wild garlic, shake dry and then quarter or cut the leaves into strips and place in a clean sight glass.
- Pour the oil over the wild garlic and seal.
- Leave the wild garlic oil in a cool, dark place for 2 to 3 weeks.
- Then pass the oil through a sieve and fill it into a glass bottle.
durability: Stored in a dark and cool place for 2-3 months