Preserved wild garlic using three methods: Wild Garlic Oil Fermented Wild Garlic Wild Garlic Powder
Consumed raw or cooked, Wild Garlic adds versatility to any dish.
Wild Garlic oil - Use: Drizzle over salads, roasted vegetables, or use as a base for dressings and marinades.
Fermented Wild Garlic - Use: Add fermented wild garlic to salads, sandwiches, or as a tangy condiment.
Wild Garlic powder - Use: Sprinkle wild garlic powder over soups, stews, or mix into goat cheese for a delicious beetroot salad topping.
Prep time: 30 mins
Cooking time: For Garlic powder - dehydrate low heat until fully dry
Serves: 10
-
Wild Garlic Oil:Bunch Fresh wild garlic leaves340ml Good quality olive oilFermented Wild Garlic:Bunch Fresh wild garlic leaves2 Tbls salt1 Litre waterWild Garlic Powder:2 Bunches of Fresh wild garlic leaves
-
-
Wild Garlic Oil:
Wash and dry the wild garlic leaves thoroughly - Blend the leaves with olive oil until smooth
- Strain the mixture through a fine mesh or cheesecloth
- Store the oil in a sterilized bottle in the fridge for up to 2 weeks
-
Fermented Wild Garlic:
Wash and roughly chop the wild garlic leaves. - Create a brine by dissolving 2 tablespoons of salt in 1 liter of water and submerge the garlic leaves in the brine, ensuring they are fully covered.
- Seal the container and leave it at room temperature for 1-2 weeks, then transfer to the fridge.
-
Wild Garlic Powder:
Wash and dry the wild garlic leaves - Spread the leaves out on a baking sheet and dry them in a low oven (around 50°C) until completely dehydrated
- Spread the leaves out on a baking sheet and dry them in a low oven (around 50°C) until completely dehydrated
- Grind the dried leaves into a fine powder using a spice grinder or mortar and pestle & store the powder in a Folláin jar.
-
Wild Garlic Oil:
Ingredients
- Wild Garlic Oil:
- Bunch Fresh wild garlic leaves
- 340ml Good quality olive oil
- Fermented Wild Garlic:
- Bunch Fresh wild garlic leaves
- 2 Tbls salt
- 1 Litre water
- Wild Garlic Powder:
- 2 Bunches of Fresh wild garlic leaves
Method
-
Wild Garlic Oil:
Wash and dry the wild garlic leaves thoroughly - Blend the leaves with olive oil until smooth
- Strain the mixture through a fine mesh or cheesecloth
- Store the oil in a sterilized bottle in the fridge for up to 2 weeks
-
Fermented Wild Garlic:
Wash and roughly chop the wild garlic leaves. - Create a brine by dissolving 2 tablespoons of salt in 1 liter of water and submerge the garlic leaves in the brine, ensuring they are fully covered.
- Seal the container and leave it at room temperature for 1-2 weeks, then transfer to the fridge.
-
Wild Garlic Powder:
Wash and dry the wild garlic leaves - Spread the leaves out on a baking sheet and dry them in a low oven (around 50°C) until completely dehydrated
- Spread the leaves out on a baking sheet and dry them in a low oven (around 50°C) until completely dehydrated
- Grind the dried leaves into a fine powder using a spice grinder or mortar and pestle & store the powder in a Folláin jar.
