Preserve Wild Garlic – These Options Are Available

Check wild garlic before canning

• Even if you have harvested the wild garlic in your own bed, check again before eating whether there are poisonous lilies of the valley or autumn crocuses that are also poisonous.
• Collect wild garlic in the forest or along the way, and subject the plants to a thorough check.
• So that you can be sure that you are only preserving wild garlic that is healthy, read how to recognize wild garlic.

Store wild garlic in the fridge

• If you only want to preserve wild garlic for a short time and prevent the leaves from wilting or turning yellow, the fridge is a good place to store them.
• You have three options for storing it in the fridge: Put the bunch of wild garlic in a glass of water and put it in the fridge. You can wrap the herb in damp kitchen paper or place it in a plastic bag that you inflate and then seal.
• Wild garlic will keep in the fridge for a maximum of two days.

Freeze wild garlic properly

• To freeze wild garlic, wash it thoroughly and dry the herb with kitchen paper.
• Remove the stems before freezing and finely chop the leaves.
• Put the chopped leaves in portions in freezer bags and freeze them.
• For convenient cooking portions, use an ice cube tray to freeze. Place the chopped leaves in each compartment and douse with water before freezing.
• Wild garlic can be stored in the freezer for about a year before it loses its characteristic aroma.

Preserve wild garlic by drying

• Wash the wild garlic thoroughly before drying and dry the leaves thoroughly.
• Tie small bouquets of wild garlic and hang them up in a dry and wind-protected place.
• Drying is not the best way to preserve wild garlic. The wild garlic loses a large part of its flavor and aroma.

Preserve wild garlic in oil

• Wild garlic can be pickled and thus preserved.
• Before pickling, the wild garlic is washed, dried, and finely chopped.
• Place the chopped herb in a sealable jar.
• Pour vinegar or olive oil over the wild garlic. It is important that the leaves are completely covered. To pickle 50 grams of wild garlic, you need about a liter of vinegar or oil.
• Pickled in this way, the wild garlic can be kept for several months.