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Wild garlic blossom oil

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Ingredients for 1 servings:

  • 2 handfuls of wild garlic with flowers
  • 1 small bottle(s) of rapeseed oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the leaves and blossoms and then spin them dry in a salad spinner. If you don’t have one, you’ll need to pat everything dry. Place the blossoms and leaves in a jar and then pour oil over the jar. The blossoms and leaves must be completely covered. Let it stand for 14-21 days, but not in direct sunlight. Then remove the blossoms and leaves through a sieve and pour the oil into dark bottles. Store the oil in a cool, dark place. Use as soon as possible. It will keep for about 3 months unrefrigerated and about 9 months refrigerated. It should be used up by then. Use it in salads or to marinate grilled food.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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