Wild leaves of garlic is a type of plant from the Allium genus and is therefore related to chives, onions, and garlic. The plant species that is widespread in Europe and parts of Asia, especially in forests, and which sprouts early in the year, is a valued wild vegetable and is often collected.
Alliaceae leeks - including wild garlic are perennial herbs. In spring, delicate leaves with a length of up to 25 cm sprout from the small onions.
After harvesting, the delicate wild garlic leaves are dried and cut before being packed. They have a delicate garlic aroma.
Culinary use of wild garlic leaves
The wild garlic is not only a wild vegetable but also a herb to prepare a delicate pesto or refine mashed potatoes.
Wild garlic is best when it is not heated because the heat destroys its aroma. It refines salads and grilled vegetables. It also tastes good in yogurt sauces for dipping with pieces of vegetable sticks, as a salad dressing or on grilled fish.
Make the recipe of herbal oil with Allium ursinum
You can also use the wild garlic leaves to make an aromatic herbal oil. To do this, take a clean glass and add two tablespoons of wild garlic. Fill the glass with good olive oil and place the glass in a cold and dark place for about three weeks so that the olive oil can absorb the aroma of wild garlic. I like a combination of several herbs for my oil. I take one tablespoon of wild thyme, one tablespoon of wild rosemary, one tablespoon of wild garlic, and one teaspoon of chili pods Bird Eyes for the spicy kick.
How do I store wild garlic leaves
Herbs, like spices, should be stored in an airtight container in a cold and dry place and protect it from the sun; otherwise the leaves lose their aroma and fade.
Further links to wild garlic: https://de.wikipedia.org/wiki/Bärlauch
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