Now is the ideal time to look out for wild garlic. It may be rather easier to go into open countryside and woodland spaces and breath deeply - the distinctive smell of garlic will waft towards your nostrils and you can soon track down patches of this seasonal delight. If, like me, it has invaded your garden, and helpfully established itself right beside a patch of Lily of the Valley - be very careful! The leaves are almost identical and in the absence of flowers very difficult to tell apart. The leaves of the Lily though are highly toxic so please do not be picking them to preserve.
Wild Garlic has a very special, delicate flavour which we can capture in several ways - with or without making pesto! The flowers, when they arrive, often a couple of weeks after the leaves, are a pretty, delicate, star shape - you can pickle the buds in a simple cider vinegar+salt+sugar liquor for a savoury addition to a sharing board for a weekend lunch.
Once you have your pickings of Wild Garlic ( do make sure that you ask permission if the land belongs to someone else . . . .) there are numerous ways you can preserve the herb to enhance your Spring Pantry. Personally, I like to enjoy my Wild Garlic in it’s season and the only long-term thing that I make is Wild Garlic Butter is my most useful item in the freezer. I know that it is not a true preserve but still, so useful.
So to make Wild Garlic Butter soften as much butter as you want to make, just soften not melt, salted or unsalted it doesn’t matter. Take around a handful of rinsed leaves to 250g butter and chop reasonably finely. You can do this with a sharp knife, scissors or a machine. Mix into the butter until evenly mixed. Lay out one sheet of foil per 250g of butter - use the butter wrapper as a guide - the foil needs to be bigger than the wrapper. Lay a sheet of baking parchment on the foil and spoon approximately 250g of the butter mix onto the paper. This doesn’t have to be exact, just distribute as evenly as possible between the papers. Next, roll the paper up around the butter from the long edge, like a Christmas cracker. Twist the ends to secure and place in the freezer for around 1 hour. Remove from freezer and unwrap. Cut into slices about 0.5cm or 1/4 inch wide, which I call coins, and then re-wrap in the paper. Wrap the foil around and twist the ends to secure. Add a label with what is in the roll ( you can make lots of different flavoured butters like this ) and place back in the freezer. When you want to use, just remove the number of coins you need and keep the rest in the freezer. Add to steak, jacket potatoes, spead in sandwiches or make a delicious Wild Garlic Bread. ( see below )
To make Wild Garlic Salt it is best to use rock salt for making flavoured salts. Use a handful of rinsed wild garlic leaves to 500g rock salt. Roughly chop the leaves and put about one quarter in layers with one quarter of the salt into a goblet processor. Blitz until blended - it doesn’t need to be smooth, just like coarse breadcrumbs. Add more leaves and salt and blitz again. Empty out some of the mix into a mixing bowl and then continue until the leaves and salt are used up. Mix all of the contents with the salt in the mixing bowl until it is evenly blended.
Prepare a tea tray by lining it with baking paper and spread the salt mix evenly across the paper. Leave the salt to air dry overnight before scooping into jars. Keep stored away from strong light to keep the vibrant colour. The salt will keep indefinitely and makes a great addition to a hamper. Use in cooking or as a finishing salt at the table.
Powdered Wild Garlic is another useful, free to forage preserve on your shelf. Gather and rinse your wild garlic leaves, drain well. Lay evenly on your dehydrator trays, if you have one, and process until dry. I can’t give you a time as all machines vary. If you don’t have a machine you can lay the leaves on wire cooling trays and place in the oven on the lowest setting possible. They will take several hours to dry completely. A hot airing cupboard or greenhouse shelf are other alternatives. When completely dry, rub the leaves between your hands to crumble them or blitz in a spice grinder or small goblet processor. They will store indefinitely in small jars out of strong sunlight but for best flavour use within 6 months to 1 year. Add to stews, casseroles, egg dishes such as omelettes, stir into a Bloody Mary or mayonnaise - anywhere you would like a garlicky flavour.
These are just three of the many quick preserves that you can make with Wild Garlic. You may like to try a vinegar, pesto of course - although really needs to be used fresh. Chop fresh leaves and add to a cheese scone mix - try making a herb jelly with the leaves and in an apple base for the jelly. Again this would make a fabulous surprise addition to a gift hamper later in the year.
These are just a few ideas - let me know how you like to use your Wild Garlic.
Resources
Rosie’s Book of Hamper Recipes