Homemade wild garlic salt – spice of spring
Every year anew between mid-March and May the wild garlic season begins. Sometimes during this time you can already smell the spicy scent of the plant when you walk through the forest. With this simple recipe for homemade wild garlic salt you can conserve the spicy taste for the whole year!
Wild garlic is related to garlic, which might explain a bit of the spicy flavor. Those who are bothered by garlic breath, however, should be pleased with wild garlic for not leaving a harsh breath. So let’s go to the forest to diligently collect wild garlic!
How to identify wild garlic ?
When collecting wild garlic, it is very important not to accidentally harvest the wrong herb! The poisonous leaves of the lily of the valley and the poisonous meadow saffron look confusingly similar to wild garlic. Since the leaves look so similar, it can happen very quickly that one might collect the wrong leaves, which can sometimes have nasty consequences. Therefore, it is really important that you are very well informed and know what you are doing before you go to collect wild garlic!
There are a few characteristics that can be used to identify the correct leaves: E.g. the scent of garlic, the presence of a stem or the dull underside of the leaf. But these are only a few of the differences, we strongly recommend to inform yourself beforehand (here are a few more tips)! If you are still not sure, do not risk it!
But if you happen to have a few fresh wild garlic leaves in front of you and wonder what you can do with them, we have good news for you: Wild garlic is really versatile and goes well with almost anything where regular garlic can be added. (Try our wild garlic cheese snails!)
The recipe for homemade wild garlic salt is very simple, but takes a few hours because of the drying. But the time spent is worth it all the more! Since the salt keeps for a long time, you still have fun with it all year round.
Homemade wild garlic salt – spice of spring
Equipment
- 1 Blender or mortar
Ingredients
- 100 g fresh wild garlic
- 250 g salt Sea salt or iodized salt
Instructions
- Wash wild garlic
- Trim stems
- Mince wild garlic with a mortar or blender
- Mix the wild garlic paste with the salt, spread the mixture in a baking mold and spread it smoothly
- Let dry for 4 hours at 50° C top/bottom heat. Every hour stir everything once and smooth again so that everything dries evenly.
- After the 4 hours, the finished wild garlic salt can be poured into containers.
Notes
- You should not set the oven hotter than 50° C, otherwise you could burn the wild garlic.
- If the wild garlic salt has not reached the desired dryness after 4 hours, you can dry it a little longer.
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