After winter, wild garlic is one of the first herbs in spring that you can harvest in nature or in the garden for use in the kitchen. If you want to extend the wild garlic season, you have to preserve the aromatic wild garlic leaves.

Wild garlic has the best aroma before it blooms

When the snow cover slowly recedes in most parts of Europe in March, the juicy, green leaves of wild garlic soon appear. These may only be collected for consumption in the spring if they can be identified beyond doubt, since confusion with lily of the valley, autumn crocus and the young, spotted arum can have fatal health effects. The main culinary season for using wild garlic is in the months of March and April, since the leaves lose much of their characteristic aroma from the flowering period of the wild garlic. As a true herald of spring, the typical taste of wild garlic is somewhat similar to garlic. Due to the higher taste quality, the use of fresh wild garlic leaves is preferable to the use of dried wild garlic leaves.

Refine seasonal dishes with wild garlic

Many dishes are only in season in spring, when forests and specially planted stocks in the garden have enough fresh wild garlic ready for their preparation. These recipes include, for example, the following wild garlic dishes:

  • Wild garlic gnocchi
  • Wild garlic pesto
  • Wild Garlic butter

tips and tricks

Freshly cut, the wild garlic can only be kept in the refrigerator for a few days. However, it can be frozen or preserved in oil for longer periods of time, whereby it largely retains its aroma.

WK

Category:

Herbs