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.