Harvesting wild garlic (recipes)

Harvesting wild garlic for future use.

For the recipe you will need:



wild garlic - 60 stalks
salt - 1.5 tbsp. l.
sugar - 1 tbsp. l.
vinegar - 150 ml.




Trim the wild garlic stems at both ends, wash, drain and soak in fresh cold water for 2 hours to remove the bitterness. Bring to a boil 1 liter of water with salt, sugar and vinegar and cool to room temperature. Tie the stems into bunches of 10 or 20, place them vertically in a tall jar and pour over warm marinade. The stems must be completely covered with water. Pickle ramsons for 5-7 days in the refrigerator. After 5 days you can try. Or roll it up in banks.

Message for SAZALEXTERA. In my opinion, the recipe is decent. Our ramson left for a long time, so I'll check the recipe next year.

I ice wild garlic like any greens: I cut off the excess, wash, dry. I put it in clean bags, with a layer of no more than 2 cm, so that it freezes faster. The aroma is completely preserved, the presentation, of course, is lost (it will not go for a snack, but it is EXCELLENT in salads and dishes!)

sazalexter, frozen wild garlic after defrosting, can be quickly marinated with your favorite marinade in a few hours! And get a snack!

[Pickled wild garlic.]

Pickled wild garlic.
Sort out ramson, wash. Put in boiling water, boil for 4-5 minutes --- put in sterilized jars, not tight !!! Add salt, sugar and vinegar to the broth boiling in the meantime - we check for taste (table vinegar per jar - about 1-2 tablespoons, taste the marinade).
Do not hesitate to fill the wild garlic with boiling marinade and roll up the sterilization. lids. We wrap the jars for a day (a kind of sterilization for the lazy).

And I do not like frozen greens, I gave them all, though I didn’t try to freeze wild garlic. For me, pickled is more convenient because it does not take up space in the freezer and is immediately ready for use.

I agree, puel, that pickled wild garlic is delicious. But frozen greens are a lifesaver! I don’t buy greens, because at the dacha we grow parsley, dill, lovage, cilantro, catnip, fragrant onions, leeks, mint, lemon balm, petioled celery, parsnips (I also use its leaves in a mix of greens). And the season of greenery is short, so I freeze everything, but not in the freezer, but in the freezer compartment of the refrigerator. It turns out to be of such quality that you can put it on a plate with hash and you won't understand that it is frozen!

[lana7386]

lana7386 A good idea! Thank you very much!

sazalexter, forgive me my curiosity - but where do you get fresh wild garlic stalks from us in St. Petersburg? In my country house, it only ripens to the leaves. It is never tall, with long stems.

[dopleta,]

dopleta, no leaves and a tall stem. Ramson in our country (in the Caucasus) is something that crawls out of the soil by 10-13 centimeters and all the leaves are rolled up into a tube, we do not use loose leaves.

[dopleta,]

dopleta, no leaves and a tall stem. Ramson in our country (in the Caucasus) is something that crawls out of the soil by 10-13 centimeters and all the leaves are rolled up into a tube, we do not use loose leaves.

I know about the Caucasus, as a child I first tasted both fresh and salted wild garlic in the Caucasus, then they had not yet brought it to us. Therefore, I ask salazexter where he gets this in St. Petersburg. In summer cottages and imported fresh is only in the leaves.

If you take basil, you can't freeze it! Basil can be perfectly dried, folded into a tightly sealed glass dish and stored like that. Moreover, whole leaves, and add to the dish, chopping! Until the new real greens, you will have a fragrant seasoning!

[sazalexter]

sazalexter, forgive me my curiosity - but where do you get fresh wild garlic stalks from us in St. Petersburg? In my country house, it only ripens to the leaves. It is never tall, with long stems.

dopletaI can't remember in what market, maybe in the Haymarket and when I saw her, but not this and not last year for sure. I really wanted wild garlic. In the markets, salty is not "fresh"

In the markets, salty is not "fresh"

That's for sure. And I have never seen one suitable for salting. Although fresh leaves from the garden in our country house go great!

That's for sure. And I have never seen one suitable for salting. Although fresh leaves from the garden in our country house go great!

And you can ask how you got it in the garden? Have you brought the roots from somewhere? Thank you

And you can ask how you got it in the garden? Have you brought the roots from somewhere? Thank you

Believe it or not, she sowed it with seeds! And now we have been enjoying it! Moreover, the leaves come out in early spring.

And where did you get the seeds? I have never seen it on sale

Oh, and we started a garden about 4 years ago, it was all in the grass. We threw out this wild garlic as long as we learned that the grass that smells of garlic is not a weed. But even now it was not used anywhere. And even more so they never procured it. Now, I think everything will change ...

I recommend ramson in ketchup. Chop finely and fill with hot ketchup. I don’t know how long it can be stored, but it’s unlikely that it will last longer than a month.Today we did it, almost half a liter of this snack just screwed it up with bread

Chop finely and fill with hot ketchup.

And we, slightly boil fresh (1 min. In boiling water) and fill it with tomato juice + a little rast. odorous oils + salt and pepper.

And where did you get the seeds? I have never seen it on sale

I bought it without any problems. I sowed it in the fall, in the spring there were already seedlings.

I bought it without any problems. I sowed it in the fall, in the spring there were already seedlings.

It is very interesting. We need to ask around for seeds, I think it does not require special care

[dopleta]

And we, slightly boil fresh (1 min. In boiling water) and fill it with tomato juice + a little rast. odorous oils + salt and pepper.

Thank you, dopleta... I made this appetizer according to your recipe yesterday. True, there was no smelling oil, I added the one that I found in the refrigerator. Even with him everyone liked it. I thought that I would have to look for two large cans, but it turned out that by this morning there was nothing special to lay out.

Once again merci.

[Salad]

My dear Bakeries! Peace to you !
Several recipes for you with CHERRIESON!
Salad
150 g wild garlic, 100 g meat, one egg, mustard, salt, vinegar - to taste. Hold the washed wild garlic leaves in boiling water for two or three minutes, chop with a knife and put on pieces of meat, season with spices and decorate with egg slices.
Potato soup
300 g potatoes, 20 g carrots, 20 g onions, 10-20 g fat, 20 g wild garlic, 700 g water or broth, spices to taste. Cut the peeled potatoes into cubes and cook for 10-15 minutes, add the fried onions and carrots, 10 minutes before the end of cooking the soup, toss the chopped wild garlic.
Wild garlic filling for pies
500 g wild garlic, 100 g rice, 2 eggs, fat, salt and pepper - to taste. Add chopped wild garlic leaves and chopped boiled eggs, fat, salt, spices to boiled rice to taste, a little water to get the filling of the desired consistency.
Toning salad
30 g of nettle, 30 g of stonecrop leaves, 5 g of lemongrass leaves, 20 g of dandelion leaves, 1 teaspoon of wild garlic leaves, 1 tablespoon of sunflower oil, 50 g of sour cream. Finely chop the leaves, add sunflower oil, season with sour cream.
Miroslav Stepanovich GUMENYUK, Bryansk Newspaper for gardeners and gardeners

[dopleta]

Thank you, dopleta... I made this appetizer according to your recipe yesterday.

tatulya, this was the recipe from puel, You yourself quoted it. So I'm redirecting your thanks there!

Who will plant wild garlic: she loves semi-shady and shady places. There is a chance to use land where nothing else grows. After flowering, it completely dies off and all summer pretends that it is not there. In the spring it rises again. It reproduces well by self-seeding. It may take up all the available space over time.
It can simply be brought from the forest by digging there with a large piece of earth. We did just that. The main thing is not to forget about it in the fall and not to dig a plot there (where they planted it!) It is good to plant it under trees.
We make a salad out of it in the spring: cut the wild garlic, mash and salt. pour sour cream. Story!
Omelet: cut wild garlic, simmer in a frying pan until soft, pour over beaten eggs.
It is good to add to the soup.

Our wild garlic just grows on a thick fleshy leg 15-20 centimeters long and a large burly leaf, and in the Krasnoyarsk Territory there is a small, almost without a leg, a maximum of 15 cm.

and in the Krasnoyarsk Territory, a small leaf, almost without a leg, a maximum of 15 cm all together.

Here I have one. And does not bloom. But it still multiplies somehow, every spring I find new and new "bushes". And in America, in New Jersey, it grows like a weed in yards and along roads.

Ramson is a bulbous plant, propagates also by bulbs. There she has a bunch of babies growing around the mother's bulb by the end of the season.

Here I have one. And does not bloom. But it still multiplies somehow, every spring I find new and new "bushes".

What is interesting - this year, in early spring, I transplanted several tiny bulbs in a shady, not very ennobled place under the fence, and then my wild garlic began to grow and bloom! Hardy lady!

🔗