Wild Garlic Oil

5 from 3 votes
Prep Time 15 mins
Total Time 15 mins
Course Dinner
Cuisine European
Servings 4 people


  • 50 g Wild garlic stalks
  • 150 ml Rapeseed oil


  • I don't just throw away the "leftovers" of the wild garlic. Washed and dried well, they are roughly chopped and placed in a glass. I fill it up with neutral oil, rapeseed or sunflower, and leave it in the dark for about 4 weeks (tightly closed). The stools should be well covered so that they do not spoil. The quantities given are only guidelines.
  • Filter and fill bottles, it is a well-seasoned oil for further use in the kitchen, e.g. when searing meatballs or adding marinades, etc.
  • The steals have the full wild garlic aroma and give it off well into the oil, so it is not thrown away.

Leave a Comment

Your email address will not be published.

Rate this recipe

Scroll to Top