As of: March 14, 2024, 4:57 a.m
By: Larissa Glunz
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The season is short, but the desire is great: If you don't just want to cook with wild garlic in spring, you can preserve the wild herb in various ways.
During your weekly walk in the forest, the unmistakable smell of garlic suddenly hangs in the air because a green seasonal favorite is nearby.
Wild garlic is in great demand and its harvest time is very limited.
Depending on the region and weather, the long-awaited wild garlic season usually begins in early or mid-March; after a mild winter, it can even be as early as February.
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Fans of wild garlic, also known as wild garlic or bear garlic, see their chance, but when picking it: keep your eyes open!
Wild garlic can easily be confused with the very poisonous lilies of the valley, autumn crocus and arum, so caution is advised here.
Wild garlic can be identified by its intense garlic smell, and wild garlic can also be recognized by its leaves, which grow individually from the ground.
They have a thin stem and are rather light green and dull compared to the leaves of lily of the valley.
Professional and amateur chefs can hardly wait for the wild garlic season to begin, but the wild herb must be picked with caution.
© Panthermedia/IMAGO
Enjoy spring's wild herbs for longer: Preserve wild garlic
Once the wild garlic has been picked, it can be further processed in the kitchen - ideally as soon as possible.
Wild garlic only lasts for a few days in the vegetable compartment of the refrigerator, but with the right tips and tricks it can be preserved.
Even after the end of the season, it can develop its full flavor in hearty wild garlic cruffins or a crispy wild garlic puff pastry spiral.
Wild garlic can be easily frozen
Practically portionable, wild garlic ends up in the freezer to wait for later use.
To do this, the stems are removed and the leaves are washed well.
Then finely chop the wild garlic and distribute it into the chambers of an ice cube tray.
Fill the cubes with a little olive oil or water and let them freeze.
The ice cubes can then be stored in a freezer bag in the freezer; wild garlic pesto that has already been prepared can also be frozen as ice cubes.
If necessary, the wild garlic can simply be thawed.
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Spring herbs like wild garlic can be frozen as ice cubes for later use.
© blickwinkel/IMAGO
Dry wild garlic for seasoning
Wild garlic becomes a little milder if you dry it, but it is available all year round.
Drying in the oven takes a little time, but patience is rewarded with a wonderfully aromatic result.
First preheat the oven to 40 °C fan oven.
Wash the wild garlic leaves and dry them carefully.
Spread the leaves on baking trays lined with baking paper, making sure that the leaves are not on top of each other.
Dry in a preheated oven for about two hours, keeping the oven door open for example.
B. use a wooden spoon to open it a little.
Break the leaves into small pieces and store in a clean glass jar, protected from light and sealed airtight.
If you then sprinkle the green leaves over a creamy pasta with salmon cream sauce, the whole family will be happy.
Wild garlic retains its aroma even when pickled
Wild garlic also survives in seasonal spring cuisine when preserved in oil.
To do this, the leaves are washed thoroughly and carefully dried before being placed whole or in large pieces in a sterile jar.
The glass is filled with high-quality oil.
The spicy wild garlic oil can be stored in a cool place for several months and can be used as a spicy oil to round off a quick garlic soup, among other things.