Preserving wild garlic
Are you also a big fan of wild garlic and would like to enjoy this delicious herb out of season? Then I have a great recipe for you to preserve wild garlic. You’re going to love this recipe! But before we get started, let’s talk about the benefits of wild garlic. Not only is wild garlic super delicious and versatile, it’s also really healthy.
It contains lots of vitamin C, iron and magnesium and is also said to have a detoxifying effect. Since wild garlic is also rich in essential oils, it can even help to strengthen the immune system. So what are you waiting for? Let’s get the best out of wild garlic and make a super delicious and healthy dish! Whether you want to use it in salads, pesto or soups ¬- with this trick you can preserve the intense flavour of wild garlic for a long time. Let’s go!
Preparation time: 10 minutes
INGREDIENTS
- 300 g wild garlic leaf, fresh
- 40 g sea salt
- 250 ml virgin olive oil
PREPARATION
- wash the wild garlic. Spin dry in a salad spinner or pat dry.
- Then chop the wild garlic and salt in the Thermomix on speed 10 until you have a fine pulpy mixture. Keep pushing down with the scraper in between.
- Mix as much oil as necessary into the mixture until it becomes thick.
- Fill into prepared, boiled and sterilised jars with screw lids. Keep tapping on a folded tea towel to release the air.
- Leave an approx. 1.5 cm rim at the top. Wipe with a kitchen towel if necessary.
- Cover with the oil so that no more wild garlic peeps out.
- Close with the screw cap and store in a cool, dark place for up to a year. Use a cardboard box to prevent the pesto from fading in the light.
When I use the pesto for cooking, I leave it in its original state. I add Parmesan cheese and nuts to pasta or spreads, see the recipe for wild garlic pesto. Then you should use it within 1-2 weeks.