Ingredients
Units
Scale
1. Fermented Wild Garlic
- 7 oz/200 g wild garlic leaves
- 2/3 tsp (or 2% of weight)
- extra flavorings of your choice (optional): chili flakes, fenugreek, black pepper corns, Sichuan pepper, caraways seeds, etc.
- 7 oz/200 g wild garlic leaves
- water + ice
- 3.5 oz/100 g wild garlic
- 1/4 cup olive oil
- 1/4 cup toasted nuts or seeds (pine nuts, walnuts, almonds, sunflower seeds or cashews)
- 2 tbsp nutritional yeast (optional)
- 1-2 tbsp lemon juice
- salt, pepper
- wild garlic leaves
- salt
- 7 oz/200 g wild garlic
- 1 cup/250 ml olive oil
Instructions
1. Fermented Wild Garlic
- Chop wild garlic, and add to a bowl with salt. Massage the leaves with clean hands for a couple of minutes, until they turn dark and soft, and release some juice.
- If you are adding extras like chili, fenugreek or pepper corns, add them to the wild garlic at this point, and mix well.
- Pack tightly into a clean jar, pressing it down until the liquid covers the leaves. Place a fermenting weight or a small plate on top, and close the jar loosely. Let ferment at room temperature for 3-7 days. Store in the fridge for up to a year once it reaches your desired flavor.
2. Blanched & Frozen Wild Garlic
- Bring a pot of water to a boil. Add wild garlic leaves, and blanch them for 30 seconds, or until just wilted. Then transfer immediately to ice water. Drain and squeeze out excess moisture.
- You can keep the leaves whole or chop them roughly. Portion and freeze in airtight containers or bags, then use as you’d use frozen spinach.
3. Wild Garlic Pesto (Freezer-Friendly)
- Add ingredients to a blender or food processor, and blend until smooth. Taste and adjust seasoning, if needed.
- Portion into small jars, and store in the fridge for up to a week, or freeze for longer storage.
4. Dried Wild Garlic / Wild Garlic Salt
- Wash and dry leaves thoroughly. Using a dehydrator, or oven at the lowest temperature (105–120°F/40-50°C) dry wild garlic until fully crisp (it can take up to 12 hours).
- Crumble the leaves for a course texture, or pulse in a food processor for a finer texture, and store in an airtight container.
- If making wild garlic salt, mix dried wild garlic powder with salt. I like to use 1 part dried wild garlic to 2-4 parts of salt, but you can very much go with whatever ratio tastes best for you. Store wild garlic salt in an airtight container.
5. Wild Garlic Oil Cubes (Freezer)
- Add wild garlic and olive oil to a blender, and blend until smooth. Pour into ice cube trays and freeze.
- Once frozen, transfer to a container or freezer bag. Use cubes as little wild garlic flavor bombs in cooking.