Delicious recipe ideas, tips and tricks

Watch out for the wild garlic harvest!

There is no danger with wild garlic from the garden. However, if you want to collect wild ramsons, you should
Pay attention to the appearance and smell of the plant, as it can easily interact with poisonous plants, such as

• the leaves of the ruler,
• the lily of the valley leaves
• or the autumn crocus

be confused. So rub a leaf between your fingers and you will recognize the wild garlic by the garlic smell.

Preserve wild garlic

Wild garlic has the best taste in spring. It can still be eaten later in the year, but it no longer has the spring quality. If you want to enjoy it later in the year, it is worth preserving wild garlic. Ramsons do not need to be preserved or boiled; they can be preserved with oil or vinegar.

Process wild garlic leaves

1. Always use fresh wild garlic leaves.
2. Wash the leaves thoroughly.
3. Chop the leaves and mix them with good olive oil and a little salt.
4. Pour the mass into boiled screw-top jars.
5. Cover the mass with olive oil. The chopped leaves can be kept in the refrigerator for about a year.

Preserve wild garlic pesto

In addition to freshly washed wild garlic leaves, you will need cashew nuts, sunflower seeds, sesame seeds, salt, a little lemon and olive oil.

1. Puree the leaves with oil and lemon.
2. Roast the kernels in the pan without fat and add them to the wild garlic.
3. Mix the whole thing with the hand blender so that the kernels are crushed but not pureed.
4. Put the finished pesto in sterilized screw-top jars and pour oil over them. The pesto should be covered.

Boil down the wild garlic buds

The wild garlic buds can be boiled down and used like capers.

1. Briefly boil the buds in vinegar water and add salt and spices as desired.
2. Distribute everything in sterile jars with screw caps.
3. After three days, boil the vinegar stock again.
4. Pour the brew back over the buds while it is still hot and close the jars.
5. Briefly turn the jars upside down to create a vacuum.