Wild garlic has several names. It is called "wild garlic", "bear onions", and there are reasons for this. The plant really belongs to the onion family, and in taste and smell it is something between the onions and garlic. By the content of vitamins wild garlic, perhaps, is not inferior to the above crops. It is with pleasure included in the composition of many dishes and even canned for the winter.
Wild garlic sauce
No matter how often fresh wild garlic is eaten in summer,
harvesting for the winter will not be superfluous either. Especially when in February-March, the body will begin to clearly feel a
breakdown and an indestructible need for vitamins and minerals. So what can we do? For example, make pesto - a special sauce, spicy in taste and greenish in color. It can be used as dressing for salads and other dishes, spread on bread or stuffed with tartlets.
We will need:
1. Actually, wild garlic itself - we make preparations for the winter with it! The bundle per serving should be large - at least 125 grams - thoroughly washed and dried.
2. Cheese (parmesan or your other favorite) - 50 grams.
3. Almonds - as much.
4. Vegetable oil, preferably olive - 75 grams.
5. Salt, pepper - to taste.
Grind almonds and cheese in a food processor or a blender into small pieces. Add wild garlic and grind again until smooth.
Pour in oil while continuing to operate the combine. Add salt and pepper. When the mass acquires a soft creamy consistency, transfer it to sterile small jars. Pour another spoonful of oil on top, close with ordinary lids and store in the refrigerator. In this form, wild garlic (harvesting for the winter) can stand for several months.
Pickle
And you can salt the greens in such a simple way. Sort the wild leeks into bunches, but not too full (pre-cut the roots). Store them in salting containers. From wild garlic seasonings, which we make preparations for the winter from, it goes well with horseradish leaves, allspice peas , as well as a small amount of hot pepper. Make a brine of such concentration: one and a half tablespoons of salt per liter of cold water. Above is put oppression.
The salting process lasts a month or a little longer. Then the product can be eaten. Harvesting wild garlic for the winter can also be presented in a pickled version: a bunch of 55-60 stems with leaves is placed (like a bouquet, only leaves should not stick out of the neck) in a jar and filled with cold marinade (so that the stems are completely covered), the composition of which is : salt is taken on a jar of water - one and a half tablespoons (tablespoons), sugar - 1 tablespoon, vinegar - 15 grams. Naturally, spices. In the marinade, greens should stand for a week in the refrigerator. Then the jar is rolled up.
Wild garlic dishes
And if the question arises about how to cook wild garlic? Well, there are no problems. Here, for example, a simple salad of corn. So, cut a bunch of greens. Hard boil 3-4 eggs and chop too. To them add a jar of canned corn. To salt. Season with mayonnaise. And serve. And you can also make such a dish: cut into cubes the boiled or smoked meat available at home, a couple of eggs, a bunch of wild garlic, which should first be doused with boiling water to soften its harsh taste and smell. From salt, mustard, vinegar, vegetable oil make dressing for dressing. Can be mixed with crackers. Spicy, satisfying, tasty! And finally, this is what kind of breakfast is prepared with wild garlic: pour a bunch of boiling water over, chop and fry. Grate a piece of hard cheese or feta cheese, beat several eggs, mix with cheese and pour into a pan, fry, stirring with wild garlic. When breakfast is ready, shift to plates or pieces of bread / toast / toast and enjoy a delicious meal.
We hope you find these recipes useful!