Wild garlic (Allium ursinum) is one of the culinary herbs that should be processed relatively fresh after harvest. The cut leaves and flowers will quickly turn yellow and wilt at normal temperature if they are not stored in a special way.
How can I preserve wild garlic?
To preserve wild garlic, you can store it in the refrigerator, freeze it or pickle it. In the fridge it will keep for a few days in damp kitchen paper or in a plastic bag, while freezing or soaking in vinegar or oil ensures a longer lifespan.
The best harvest time for wild garlic
Wild garlic cannot be harvested fresh all year round, as it lets its leaves grow fresh from the ground every spring and retreats completely back into its root-like bulb in late summer. However, it is not true that its leaves and flowers become poisonous after flowering. At this time the flowers already taste very intensely of garlic, which is not for everyone. Leaves harvested late are more fibrous and of lower quality than fresh green leaves cut in March and April. After harvesting, you can keep the wild garlic fresh in the refrigerator for a few days. This short-term preservation works a little better with the following tricks:
- place the wild garlic bouquet in a glass of water
- wrap the wild garlic in damp kitchen paper
- Put the wild garlic in an inflated plastic bag and tie it in a knot
Freezing leaves and flowers is better than drying them
If you want to keep the wild garlic for longer than just a few days, you must either dry it, freeze it or pickle it. In contrast to other herbs, drying wild garlic is only a secondary option, as the wild garlic loses a lot of its aroma. It is better if you freeze the wild garlic whole or chopped. A clever way to do this is to freeze chopped wild garlic in a little water in an ice cube tray. Not only is the flavor well preserved, but it is also released less strongly to other foods stored in the freezer. The wild garlic ice cubes can easily be used to prepare sauces, soups, dressings, wild garlic pesto and other dishes.
Pickling wild garlic
When pickling wild garlic, it is also important to ensure that the harvested leaves and flowers are processed as fresh as possible. Basically there are two different ways to pickle the wild garlic in vinegar or oil. So-called wild garlic capers made from wild garlic buds that have not yet bloomed are particularly appealing in terms of taste. You have to pick exactly the right time to harvest them in spring, when the wild garlic flowers have not yet opened. The harvested buds are then boiled with a little s alt and herbal vinegar and are ready for consumption after about 2 weeks of ripening.
Tips & Tricks
Since the wild garlic plant parts can be contaminated with invisibly small fox tapeworm eggs, you should always wash them thoroughly before eating them raw or storing them.
