John Myers
Contents
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Ingredients
- Wild garlic blossom vinegar
- 1 handful Wild garlic flowers
- 1 handful Colorful peppercorns
- 50 ml White vinegar
- *****Bärlauchblütenöl*****
- 1 handful Wild garlic flowers
- 1 handful Colorful peppercorns
- 50 ml Rapeseed oil
- ******Bärlauchpaste*****
- 60 g Wild garlic leaves
- 1 tsp Sea salt
- 50 ml Rapeseed oil
Instructions
Wild garlic vinegar
- Remove the stalk from the flowers, wash and pat dry.
- Put the flowers with the peppercorns in a glass and pour the vinegar on them, close well and let them steep for 3-4 weeks.
- Then drain the vinegar and pour it into a nice bottle.
Wild garlic blossom oil
- Proceed exactly as with vinegar
Ramson Pesto
- Wash the wild garlic leaves thoroughly, dry them and put them in a chopper with the salt and chop them up.
- Add the oil, mix everything well again and then pour it into a small glass.
- The paste can be used to season many dishes in the refrigerator for about 6 months.
- Unfortunately, I didn't have any more wild garlic, that's why it was only a small amount. If you have more, you can double the ingredients.
- ** Good luck ***
Nutrition
Serving: 100gCalories: 423kcalCarbohydrates: 0.6gProtein: 1.1gFat: 46.7g
