Facts about eating wild garlic after flowering
No part of the wild garlic is poisonousno matter what time of year. There are, however, differences in quality due to which the wild garlic leaves mainly come in spring consumed will. Then the young leaves are still tender and have a pleasant, garlic-like aroma. After the flowering period, the leaves become increasingly bitter, fibrous and lose their characteristic taste. The taste then rather wanders into the flowers, which can be used as an intense seasoning ingredient.
also read
- Wild garlic for the kitchen: harvest time and interesting facts
- The wild garlic in spring: a season full of delicious recipe ideas
- Eat wild garlic or not?
Preserve wild garlic in spring
There are different ways to keep wild garlic, which can only be used for a few days, longer to make durable:
- the Freeze
- the dry
- the Insertion in oil or vinegar
The wild garlic generally retains its taste better when it is placed in it than when it is dried or frozen.
Tips & Tricks
From those that have not yet blossomed
Buds The wild garlic can be made by boiling it and soaking it in vinegar, so-called wild garlic capers. This means that the typical wild garlic aroma can also be enjoyed beyond the time of flowering.
