Slightly spicy with a pleasant garlic aroma: wild garlic is an indispensable part of spring cuisine. Wild garlic, whose leaves are about twenty centimeters long, is in season from March to May. You can collect the plant yourself, grow it in the garden or buy it from a greengrocer. A classic in the kitchen is wild garlic pesto. But the spicy herb can do much more, as our recipes prove.
Which wild garlic recipes are popular in spring?
Popular wild garlic recipes for spring include making wild garlic oil by soaking fresh wild garlic leaves in olive oil, or making wild garlic gnocchi, a tasty combination of potatoes, flour, eggs and fresh wild garlic.
Wild garlic oil
If you want to preserve the wonderful taste, you can soak the leaves in oil. Wild garlic oil is also suitable as a nice souvenir for loved ones.
Ingredients:
- 1 liter of high-quality olive oil
- 100 g very fresh, washed and well dried wild garlic leaves
- screw jar
Preparation:
- Roughly cut up the wild garlic leaves and fill them into the glass.
- Pour olive oil on top and toss to coat all leaves with oil.
- Let it steep for two to three weeks in a dark, not too warm place.
Then filter through a sieve and pour the oil into a dispenser.
Wild Garlic Gnocchi
With fresh tomato sauce, a relatively low-calorie and very tasty dish.
Ingredients:
- 1 kg floury potatoes
- 250 g flour
- 2 eggs
- 80 – 100 g fresh wild garlic
- S alt, pepper, nutmeg
Preparation
- Boil the potatoes until done and drain.
- Peel and press through a potato press. Allow to evaporate.
- Meanwhile, wash and finely chop the wild garlic.
- Put the potatoes, flour, eggs and wild garlic in a bowl and season with s alt, pepper and nutmeg.
- Knead everything into a smooth dough.
- Form evenly thick rolls, dust with a little flour and let rest for 15 minutes.
- Cut off pieces about 1 centimeter thick with a knife, roll them into elongated balls and press the pattern onto the surface with a fork.
- Bring s alted water to the boil and cook the dumplings in it until they float to the surface.
Tip
You can enjoy wild garlic without any worries because it doesn't leave an unpleasant smell. However, when collecting, be careful not to confuse it with lily of the valley. Only wild garlic exudes the typical aroma that allows it to be clearly distinguished from other plants.
