After the 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 need to preserve the aromatic wild garlic leaves.
When is wild garlic season?
The wild garlic season is mainly in the months of March and April, as the leaves have the best aroma before the wild garlic blooms. Fresh wild garlic is more valuable in culinary terms and harvesting from forest and garden stocks is possible during this time.
Wild garlic has the best aroma before it flowers
When the snow cover slowly retreats in most areas of Europe in March, the juicy, green leaves of wild garlic will soon appear. These may only be collected for consumption in spring if their intended purpose is clear, as confusion with lily of the valley, autumn crocus and the young, spotted arum can result in fatal he alth problems. The main culinary season for using wild garlic is in the months of March and April, as from the time the wild garlic blooms, its leaves lose much of their characteristic aroma. A true harbinger 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 using dried wild garlic leaves if possible.
Refine seasonal dishes with wild garlic
Many dishes are only in season in spring, when forests and specially planted stands in the garden provide enough fresh wild garlic for their preparation. These recipes include, for example, the following wild garlic dishes:
- Wild garlic gnocchi
- Wild garlic pesto
- Wild garlic butter
Tips & Tricks
When freshly cut, wild garlic only lasts for a few days in the refrigerator. However, it can be frozen or preserved in oil for longer periods of time, retaining most of its aroma.
