It can be heard and read again and again that wild garlic should no longer be edible once it has blossomed. But that is not correct, even if there are reasons to harvest before flowering.
Facts about eating wild garlic after flowering
No part of wild garlic is poisonous, no matter what time of year. However, there are definitely differences in quality, due to which the wild garlic leaves are mainly consumed directly in spring. Then the young leaves are still tender and have a pleasant, garlic-like aroma. After flowering, the leaves become increasingly bitter, fibrous and lose their characteristic flavor. The taste then tends to migrate to the flowers, which can definitely be used as an intensive seasoning ingredient.
Preserve wild garlic in spring
There are various ways to make fresh wild garlic, which can only be used for a few days, last longer:
- the freezing
- the drying
- pickling in oil or vinegar
Wild garlic generally retains its flavor better when preserved than when dried or frozen.
tips and tricks
So-called wild garlic capers can be made from the wild garlic buds that have not yet blossomed by boiling them up and pickling them in vinegar. This means that the typical wild garlic aroma can also be enjoyed after the flowering period.