Wild Garlic, Allium ursinum, also known as bear's garlic or ramsons, is a herbaceous plant found in damp woodlands and shaded areas. Its culinary popularity has grown so much that wild garlic is now commonly cultivated in home gardens. This aromatic herb lends itself to a wide variety of savoury culinary preparations.
In the fridge, freezer, or preserved in sterilised jars... Once harvested, wild garlic can be prepared and stored for varying lengths of time depending on the method used.
Discover all our tips for preserving wild garlic and using it in delicious ways!
How to harvest wild garlic?
The leaves of wild garlic are harvested in spring, between March and May, preferably before the plant flowers to enjoy maximum freshness and flavour. The flower buds can also be harvested when they appear. Be aware that after this period, it's too late – the leaves yellow and dry as the plant goes dormant. The bulbs of wild garlic are harvested in autumn, though not all should be dug up to allow for natural propagation.
Wild garlic can be foraged in woodlands, in cool or damp shaded areas where it grows naturally. It often forms extensive colonies that are easily spotted, and its leaves emit a strong garlic scent.
Caution, however: lily of the valley, autumn crocus, and lords-and-ladies are three toxic plants that grow in similar habitats to wild garlic, sometimes even alongside it. They closely resemble wild garlic and can be mistakenly harvested.
To avoid confusion, never gather wild garlic in armfuls. It's essential to identify each leaf individually before adding it to your harvest. Instead, pick mature leaves one by one, cutting them close to the ground. Also avoid harvesting wild garlic at woodland edges where it might be confused with autumn crocus.
Wild garlic is recognisable by its intense garlic scent, though this isn't always reliable as the smell lingers on hands and in the nose, potentially misleading you. Instead, look for its long, individual leaves emerging directly from the soil.
For greater safety, you can also harvest wild garlic that you've grown in your own garden.
How to use wild garlic in cooking?
Wild garlic is a highly aromatic herb with a milder, more delicate flavour than common garlic. Stems, leaves, buds, flowers, and bulbils can all be eaten cooked or raw*. Note that leaves and flowers lose some of their flavour when cooked.
*Caution when consuming raw wild garlic, as it sometimes grows in areas contaminated with echinococcosis, a disease transmitted through dog and fox faeces.
When used fresh and raw, all parts of the plant can be chopped to enhance dishes like pasta, rice, potatoes, omelettes, pizzas, and soups.
The leaves are also excellent in salads. When cooked, they can be served as a side dish after sautéing, or used to flavour quiches and savoury tarts. Wild garlic pesto is particularly popular and can be used as a salad dressing or mixed with soft cheese for spreading.
The buds can be pickled in sweet-and-sour brine to make a tasty condiment.
The flowers make edible decorations with a very delicate fragrance.
Finally, wild garlic bulbs can be used exactly like common garlic cloves. Crush them to enhance all kinds of savoury dishes.
Wild garlic pesto recipe
Ingredients:
- 120g wild garlic leaves
- 3 tbsp ground almonds
- 6 tbsp grated parmesan
- Olive oil
- Salt and pepper
Method:
1. Place all ingredients in a blender and process.
2. Gradually add olive oil until desired consistency is reached.
3. Transfer to a sterilised jar and cover with a little olive oil.
4. Refrigerate and consume within a year.
5. Once opened, use quickly and always cover the surface with oil after each use.
How to preserve wild garlic?
Storing wild garlic in the fridge
Always start by washing each leaf thoroughly with vinegar water, then rinse with clean water.
Water glass method:
1. Stand the stems in a glass of water like a bouquet.
2. Place in the refrigerator.
This way, wild garlic can be kept for up to a week if the water is changed daily.
Freezer bag method:
1. Wrap the leaves in kitchen paper.
2. Place in a freezer bag.
3. Inflate the bag before sealing.
4. Store in the fridge's vegetable drawer.
Freezing wild garlic
Wild garlic leaves and stems can be frozen whole or chopped and kept for up to 6 months. Lay the leaves flat in freezer bags.
Alternative method:
1. Blend all parts of the plant with olive oil.
2. Pour into ice cube trays.
3. Freeze the cubes in their tray.
Preserving wild garlic in sterilised jars
For long-term storage, wild garlic leaves can be preserved in oil.
1. Blanch the leaves in boiling water for 1 minute.
2. Plunge into iced water.
3. Drain and dry on a clean cloth.
4. Pack into sterilised jars.
5. Cover with hot oil (olive or neutral), seal tightly, and sterilise.
Dehydrating wild garlic leaves: a method to avoid
Allium ursinum leaves are sometimes dried and powdered for long-term storage. However, this method significantly diminishes their flavour.
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