Slightly hot with a pleasant garlic aroma: Wild garlic is an indispensable part of spring cooking. Forest garlic, whose leaves are about eight inches long, is in season from March to May. You can collect the plant yourself, grow it in the garden or buy it from the greengrocer. Wild garlic pesto is a classic in the kitchen. But the spicy herb can do much more, as our recipes prove.
Wild garlic gnocchi are a special taste treat
Wild garlic oil
If you want to preserve the wonderful taste, you can put the leaves in oil. Wild garlic oil is also a good gift for loved ones.
Ingredients:
- 1 liter of high quality olive oil
- 100 g very fresh, washed and well dried wild garlic leaves
- screw-top jar
Preparation:
- Roughly chop the wild garlic leaves and fill into the glass.
- Pour olive oil over and toss to coat all leaves with oil.
- Leave in a dark, not too warm place for two to three weeks.
Then filter through a sieve and pour the oil into a dispenser.
Wild garlic gnocchi
With fresh tomato sauce, a relatively low-calorie and very tasty dish.
Ingredients:
- 1 kg mealy potatoes
- 250 g flour
- 2 eggs
- 80 - 100 g fresh wild garlic
- salt, pepper, nutmeg
preparation
- Boil the potatoes and drain.
- Peel and press through a potato ricer. Let it evaporate.
- Meanwhile, wash and finely chop the wild garlic.
- Put the potatoes, flour, eggs and wild garlic in a bowl and season with salt, pepper and nutmeg.
- Knead everything into a smooth dough.
- Form evenly thick rolls, dust with a little flour and leave to rest for 15 minutes.
- Cut off pieces about 1 centimeter thick with a knife, roll into oblong balls and use a fork to make a pattern on the surface.
- Bring salted water to a boil and cook the dumplings in it until they float to the top.
tips
You can enjoy wild garlic without any worries because it does not leave an unpleasant odor. When collecting, however, be careful not to confuse it with lily of the valley. Only the wild garlic exudes the typical aroma that allows it to be clearly distinguished from other plants.