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The often-read claim that the leaves of wild garlic should no longer be used after flowering is only true to a very limited extent. Even the wild garlic flowers themselves can be eaten in a variety of ways.
recognize wild garlic blossoms
The wild garlic flowers from around April to May, but the exact flowering time depends on factors such as the weather and the regional climate. The radiant white flowers ensure that extensive stocks of wild garlic are visible from afar at locations in the forest. The flowers grow about 30 centimeters from the ground on their own stems and can take on a spherical shape due to the composition of up to twenty individual flowers on about 2 centimeters long flower stalks. Since the wild garlic in the forest is often mixed with other plants, an odor test should always be carried out to avoid confusion with poisonous neighboring plants, despite the identification based on the flowers. To do this, rub a leaf between your fingers until the intense garlic-like smell becomes perceptible as evidence of the presence of wild garlic.
Process the buds
In addition to the leaves, the flowers of wild garlic are also edible in various stages of development. The season for harvesting the young wild garlic buds is very short, as the flowers develop relatively quickly after the flower stalk has grown. If you discover the buds at the right time in a still closed form, you can harvest them and pickle them like capers. For this you need the following ingredients:
- Wild garlic buds
- herbal vinegar
- a bit of salt
The buds are first boiled with the salt and herbal vinegar before the vinegar is boiled again after straining the buds. This boiling of the herbal vinegar is repeated after about three days, before the mixture matures in the jars in the dark and in a cool place for about two weeks.
tips and tricks
Wild garlic flowers that have already blossomed can also be used as a seasoning in the kitchen, but due to the intense taste a rather economical dosage is recommended.