Content
- The wild garlic in spring: a season full of delicious recipe ideas
- The best flavor is wild garlic before flowering
- Seasonal dishes with wild garlic refine
- Tips & Tricks
The wild garlic in spring: a season full of delicious recipe ideas
After wintertime, wild garlic is one of the first spice herbs that you can harvest in nature or in the garden for use in the kitchen. If you want to extend the season of wild garlic, you need to preserve the aromatic wild garlic leaves.
Next article Planting wild garlic in your own garden: The most important things at a glanceThe best flavor is wild garlic before flowering
When the snow cover slowly recedes in March in most parts of Europe, the juicy, green leaves of wild garlic will soon emerge. These may only be collected for consumption in the spring if they are unambiguously determined, since if they are confused with lilies of the valley, the autumnal timbers and the young, spotted arum, they may cause fatal damage to their health. The main season for the use of wild garlic is in the months of March and April, since from the flowering of the wild garlic its leaves lose much of their characteristic aroma. As a true spring messenger, 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 if possible.
Seasonal dishes with wild garlic refine
Many dishes only have their season in spring, when forests and specially planted stocks in the garden have enough fresh wild garlic to prepare them. These recipes include, for example, the following wild garlic dishes:
Tips & Tricks
Freshly cut, wild garlic can only be kept in the fridge for a few days. However, it can be frozen for long periods or inserted in oil, where it retains its aroma as much as possible.
WK