A lovely way to preserve wild garlic, this wild garlic salt adds a hint of that allium flavour to any number of dishes once the plant is out of season for the year. It keeps for ages and makes a good addition to savoury bread toppings, eggs, soups, on crackers, and anything else that you think could use a bit of a boost.
You might know wild garlic as ramsons, bear leek (bärlauch), cow’s leek, or under another name. The plant is protected in some regions so make sure you’re harvesting with due caution. Many people in Germany grow bear garlic in their gardens and it’s abundant in forested areas here and in other parts of Europe and the UK, but can’t be harvested in large quantities in the wild. I got a great big bag from a friend of my Omi’s and used that – the flowers, bulbs, and leaves are all edible.
If you have plenty of wild garlic on hand, try it in wild garlic pesto and wild garlic soup, too. I like to use it in place of fresh greens like spinach when in season, like in a brown rice risotto.
Ingredients
Ingredient Notes and Substitutions
- Wild garlic: if you are harvesting in the wild, be sure not to mix it up with lily of the valley, which is poisonous but easy to identify (check for a strong garlic smell to know you have the right plant). If you can only get ramps, they can be used interchangeably with wild garlic.
- Salt: choose a coarse salt and blend it finely after if preferred. Fine sea salt simply takes too long to dry. I wouldn’t usually use pink salt but had some to use up and it works fine.
Step by Step
Step 1: wash and pat dry the garlic before placing in a bowl or food processor.
Step 2: blend until very smooth, then mix in the salt.
Step 3: spread the salt into a thin layer on a lined baking sheet.
Step 4: dry in a warm oven until completely dry to the touch.
Recipe Notes
If you have a dry, warm place to dry the salt in, certainly do that instead of using an oven. I’m in North Germany right now and it is damp but when we were in southern France this past autumn, I dried figs and other plants on the balcony in the shade. Choose a spot that isn’t sunny but can get a good breeze, and keep it lightly covered with something like cheesecloth. It will take a few days to dry fully this way.
Don’t be tempted to turn up the oven temperature to dry the salt out more quickly. You will lose the flavour of the wild garlic and it will discolour. Patience is key for this recipe and there’s no point in making it if rushed.
How to Store
Keep the fully dried salt in a sealed container in a cool dark place for at least six months, if not longer. If it’s not completely dry before storing, it will go mouldy. You can keep it in the freezer if you’re uncertain.
Expert Tips
- Use a different blender: a mini food processor or mini blender can be used to puree the wild garlic. I don’t know if a blender would work to blend the finished salt. A standard food processor or blender is too big and won’t make it smooth enough.
- Give it a stir: mix the salt around a couple of times during the drying process. If it’s left as is on the baking sheet, it won’t dry underneath as quickly and will take ages.
- Keep it out of the sun: if the salt is stored in a sunny place, the colour and flavour will fade. Keep it in a dark place to preserve most effectively.
More Spring Wild Food Recipes
Lilac Lemonade
Garlic Mustard Pesto
Lingonberry Sauce
Honey Elderflower Cordial
If you make this Wild Garlic Salt or any other vegetarian spring recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Wild Garlic Salt
Instructions
- Place the wild garlic in a bowl, blending container, or small food processor. Use an immersion blender or mix in the food processor to puree into a very smooth mixture.100 grams wild garlic leaves
- Add the salt to the wild garlic and blend again to combine. This can be mixed with a wooden spoon if preferred.250 grams coarse salt
- Line a large baking sheet with parchment paper and spread the garlic mixture in a thin, even layer over the sheet.
- Dry in a 50°C (120°F) oven for about 2 hours, stirring every half hour or so, until completely dry to the touch.
- Cool fully on the baking sheet before transferring to a jar. The dried salt can be blended again to make fine salt if preferred. Store in a cool, dry place for several months.
Video
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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