Content
- Insert wild garlic and keep it tough
- Beware of the harvest of wild wild garlic
- The canning of the leaves
- The extraction of caper substitute from the buds of wild garlic
- Tips & Tricks
Insert wild garlic and keep it tough
In spring, wild garlic is a seasonal ingredient on many menus. The useful life of the savory can be considerably extended if parts of the plant are preserved by preserving.
Beware of the harvest of wild wild garlic
Before loading, it depends on the harvest of wild garlic at the right time. The still closed buds can only be collected for a few days in March or April. The fresh green leaves of wild garlic have the most pleasant aroma in spring, but look quite similar to some poisonous plants. These plants are:
If you do not plant your wild garlic for the kitchen in the garden but collect it in the forest, then you should definitely make an odor test of the leaves. Rub a leaf between your fingers and identify the genuine wild garlic with its typical garlic-like odor.
The canning of the leaves
The leaves of wild garlic are fresh in the fridge just a few days. They can be preserved by placing them in olive oil. Wash the raw leaves and chop them to a fine cut size. Then mix with high quality olive oil and a little salt. This mass is stable for about two to three months in glass jars in the refrigerator and can be used as a spice ingredient in various recipes.
The extraction of caper substitute from the buds of wild garlic
The buds of wild garlic collected in good time before flowering can be processed into a caper-like delicacy. The capers are boiled with a little herb vinegar and seasoned with salt and spices as desired. After about three days, the herb vinegar is boiled again and put back into the jars to the wild garlic buds. About two weeks storage time in dark and cool conditions is sufficient, until the obtained wild garlic capers can be used as a spicy appetizer or delicious bread covering.
Tips & Tricks
When picking wild garlic, make sure that you only use wild garlic harvested as fresh as possible. Already wilting wild garlic no longer gives good results when inserted.