Whoever grows wild garlic in the garden harvests the leaves and flowers of the herb from March. They have a slight garlic flavor and can be used fresh or canned as a pesto or similar.

Wild garlic leaves can be preserved in salt and oil

Be careful when harvesting wild garlic!

There is no danger with wild garlic from the garden. However, if you want to collect wild wild garlic, you should
pay attention to the appearance and smell of the plant, because it can easily be contaminated with poisonous plants such as

  • the leaves of the rod of Aaron,
  • the lily of the valley leaves
  • or the autumn crocus

be confused. So rub a leaf between your fingers and you will recognize wild garlic by the smell of garlic.

Preserve wild garlic

Wild garlic tastes best in spring. It can still be eaten later in the year, but it no longer has the spring quality. If you want to enjoy it later in the year, it is worth preserving wild garlic. It is not necessary to preserve or boil wild garlic, it is preserved with oil or vinegar.

Process wild garlic leaves

  1. Always use fresh wild garlic leaves.
  2. Wash the leaves thoroughly.
  3. Chop the leaves and mix them with good quality olive oil and some salt.
  4. Pour the mixture into boiled screw-top jars.
  5. Cover the mass with olive oil. The chopped leaves will keep in the fridge for about a year.

Pour wild garlic pesto

In addition to freshly washed wild garlic leaves, you will need cashew nuts, sunflower seeds, sesame, salt, a little lemon and olive oil.

  1. Mash the leaves with oil and lemon.
  2. Roast the seeds without fat in the pan and add them to the wild garlic.
  3. Mix the whole thing with the hand blender so that the seeds are crushed but not pureed.
  4. Put the finished pesto in sterilized screw-top jars and pour oil over them. The pesto should be covered.

Boil the wild garlic buds

Wild garlic buds can be boiled and used like capers.

  1. Briefly boil the buds in vinegar water and add salt and spices as desired.
  2. Divide into sterile screw-top jars.
  3. After three days, boil the vinegar brew again.
  4. Pour the brew over the buds while still hot and close the jars.
  5. Turn the jars upside down to create a vacuum.

Category:

Herbs