Wild garlic - why it is worth eating it and what to make of it [RECIPES]

Wild garlic is a seasonal delicacy. And it is worth eating it, because it is as tasty as it is healthy. We suggest what can be made of wild garlic.

Spring fragrant with wild garlic

The season for wild garlic is mainly in April-May, when young leaves appear (depending on the weather, they may appear at the end of March). They are the best then, because when the garlic starts to bloom, the leaves become less aromatic and more stringy.

As a consolation, it is worth saying that you can eat wild garlic flowers - they have a sharper taste than the leaves. The onions are also edible, which can be used "off-season" (like regular garlic), but you have to remember that later we will have less leaves from the cultivation.

Garlic as strong as a bear

Wild garlic has a taste and smell similar to that of ordinary garlic. It also has health properties similar to it. It contains many substances, which include regulate blood pressure and reduce its clotting, lower the level of "bad" cholesterol, have a beneficial effect on digestion, fights fungi and bacteria. It also provides, among others vitamin C, as well as magnesium, iron and manganese. It is said that it was the garlic leaves that restored the strength of the bears that ate them after waking up from hibernation. Hence the name of this plant in various languages.

Note - wild garlic (as with everything) can be allergic, so if you eat it for the first time, start with a smaller portion (especially if you have a problem with regular garlic).
You should also know that wild garlic is poisonous to dogs, although they are not really fans of garlic's taste and smell.

In all recipes below, fresh wild garlic leaves can be used in the correct proportions of dried wild garlic.

A few simple recipes for fresh wild garlic

So how to use wild garlic? There are many ways. The fresh leaves are the most aromatic and delicious. They are a great addition to cottage cheese, butter or even cheese. Wash the garlic leaves, dry them and chop them finely. Mix it with cottage cheese, e.g. with chopped radish, and it's ready. The finely chopped leaves can also be mixed with butter (it is also worth adding basil leaves or parsley) and we have another delicious "spread" - for bread, and even better - toast.

Wild garlic leaves also taste great in combination with eggs or cheese. Just grate hard-boiled eggs and cheese, add chopped leaves and some mayonnaise or cream.

Of course, you can sprinkle garlic leaves on a sandwich with almost any ingredients, or add them to salads. Flowers also work well in salads, as they give an additional decorative effect (just remember that they are sharper than the leaves).

Pasta with wild garlic

But wild garlic can also be used to prepare dinner dishes. One of the simplest is pasta with wild garlic. It comes in two basic versions. In the first one, the garlic leaves (not too coarsely chopped) are fried for a while in olive oil, adding a little salt and pepper. Drain the separately cooked pasta and put it on the pan with garlic for a while. Put it on a plate, sprinkle with Parmesan cheese and it's ready. The second version is "bear" pesto.

Wild garlic pesto

However, since fresh garlic is the best, we recommend the wild garlic pesto recipe. Its preparation requires a bit more work, but it can be done more at a time, because it is also a good way to store wild garlic. Transfer the excess to small jars or boxes and store in the refrigerator (it can also be frozen).

Slice the washed and dried leaves finely. Toast in a dry frying pan - to choose from (or any mixture): pine nuts, sunflower seeds, pumpkin seeds, walnuts. Chop the roasted meat, mix it with garlic, add a little olive oil and grated Parmesan cheese. Thoroughly grind or blend everything together (with a blender you do not need to crush the leaves and nuts very much). You can add a little lemon juice. We serve it with your favorite pasta or baked potatoes, for example, you can also eat it with bread.

Wild garlic cream soup

You can also make cream soup from wild garlic. You will need: 1-2 onions, 4-5 potatoes, ¾ liter of broth (preferably vegetable), approx. 150 g of wild garlic leaves (a bunch or so).

Fry the diced onion in clarified butter or good oil, add the diced potatoes. We fry them for a few minutes, remembering to stir. Pour the broth and cook until the potatoes are soft. Add coarsely chopped garlic leaves and cook for a while (about 2 minutes). Then mix everything into cream. We serve with croutons.