Ramson is a spicy-aromatic perennial plant of
the Onion family. Outwardly, it is very similar to lily of the valley, to taste - it is vaguely reminiscent of garlic (which is what market workers who are not clean on hand use, selling
pickled garlic flower stalks instead of wild garlic).
Containing vitamins and nutrients, wild garlic early greens are great for recovering and awakening the body after a long winter. Its benefits are manifested in lowering bad cholesterol in the blood, improving the functioning of the digestive organs, and stimulating the work of the cardiovascular system. Vitamin micro- and macro-elementary cocktail helps to restore the body, eliminates spring fatigue and drowsiness.
Fresh leaves last no more than 4 days. An excellent variation of storage is pickled wild garlic. In its raw form, it is indispensable in the preparation and decoration of salads and appetizers. It can also be added in the preparation of soups and second courses, and the combination of the taste of wild garlic with sour cream and cottage cheese makes it indispensable for sauces. Perfectly stored in frozen and canned form.
If you are going "to a barbecue" in the forest, grab some honey and mustard seeds with you - suddenly you are lucky enough to find wild onions in a clearing. Pickled wild garlic (instant recipe) will perfectly complement any meat dish, especially such as barbecue.
Composition :
- 2 bunches of leaves with onion bulbs;
- vegetable oil;
- zest and lemon juice (1/2);
- 2 tbsp. tablespoons mustard seeds;
- a teaspoon of honey;
- salt.
Grind wild garlic into slices of 2-3 cm, salt and mash a little. In a separate bowl, prepare a dressing of zest and juice of lemon, honey, mustard and oil. Add sauce to the bear’s onion, mix thoroughly. By the time the barbecue is cooked, the salad is ready.
Wild garlic pickled
Wash 60 stalks of bear onions and soak them in cold fresh water for 2 hours to remove bitterness. Prepare the marinade: put 1 tablespoon of salt and sugar per 1 liter of boiling water. Boil and add 150 ml of 6% vinegar.
Bind the stems in small bundles (10-15 pieces each), which are placed vertically in the appropriate dishes (jar, glass or enamel pan). Pour, completely covering the stems, with a marinade at room temperature. Leave for 5-7 days in the refrigerator. After the specified time, wild garlic is ready to eat. It can also be rolled up in banks.
Pickled ramson (canned)
For 700 g of wild onions, we need:
- water - 1 l;
- sugar - 6 tbsp. l .;
- salt - 4 tbsp. l .;
- 6% vinegar - 250 ml;
- Bay leaf;
- allspice;
- 2 cloves of large garlic.
Place washed garlic, garlic and spices in jars. For marinade, dissolve salt and sugar in water, boil. After adding vinegar, bring to a boil again. Pour the marinade into the filled cans, cover and put on pasteurization ( one-liter cans for 10 minutes, two-liter cans for 15 minutes, three-liter cans for 25 minutes). Corked cans turn upside down. Keep under the covers until cool. Pickled ramson is considered usable after 14 days.
Vitamin SaladIngredients
- pickled wild garlic (canned) - 150 g;
- green peas (canned) - 150 g;
- fresh cucumbers - 2 pcs.;
- sour cream - 200 ml.
Cut the wild leeks into strips, cucumbers into cubes, add green peas, mix. Season the salad with sour cream.