The wild garlic season is coming to an end, but with simple methods it is possible to preserve its intense flavor for the months to come. To be able to enjoy wild garlic all year round, you can prepare a quick wild garlic salt using just two ingredients, as unfortunately the wild herb is only found in nature for a few weeks. You can make it with wild garlic salt Wild garlic Not only does it preserve it, but it also makes a great souvenir and you can enjoy the flavors of spring all year round.
Wild garlic: your favorite plant in spring?
You already know we love wild garlic. If it were up to us, we would eat it all year round. But unfortunately this is not possible because it is only available until May at the latest. Today we will show you how you can process wild garlic and preserve it. It works very well with wild garlic salt and you can still enjoy it in autumn and winter. You can find out how we harvest wild garlic and what you need to pay attention to in the article “Wild garlic – harvesting tips“ and in our paperback for your backpack “Wild garlic – wild pleasure“(available here) in our herbalist’s shop www.die-moderne-Kräuterhexe.de is available. In the paperback you will also find our best recipes for wild garlic and also this recipe for wild garlic salt
Wild garlic salt recipe
For approx. 550 g of wild garlic salt you will need:
- 100 g of wild garlic
- 500 g of coarse rock salt
First you need to wash the wild garlic. It is best to do this in the sink or, for larger quantities, in the bathtub. Then drain it and dry it with a salad spinner or with a cloth. Then blend in the food processor or Thermomix. Gradually add 500 g of coarse salt or add as much as is absorbed by the mixture. Now the salt should sit overnight so that it mixes well. The next day the mixture will just have to dry. If it’s sunny, I do it on one or more baking trays outside on the balcony. If there is no sun you can also do it in the oven at 40 degrees. However, this temperature must not be exceeded when drying wild garlic salt, otherwise it will no longer have the quality of raw food and the heat will damage the wild garlic ingredients. To avoid the formation of lumps it is advisable to mix the salt often. If lumps still remain after drying, it is useful to filter the mixture through a large sieve.
Finally, the salt is poured into the glasses. It is preferable to use brown glass containers because only if stored away from light will the herbal salt maintain its bright green color for a long time. It is recommended to store it in a dark and cool cellar. So it lasts about a year. I can also find instructions in video form in our YouTube video.
Our herb magazine for spring
In ours Magazine of the Cantina delle Erbe In the Spring edition (available here), in spring we dedicate ourselves to the most important wild herbs. The magazine is available in paper edition and in digital PDF version. You can purchase the magazine in our herbal medicine shop www.die-moderne-Kräuterhexe.de and you also have the option of signing up for a subscription that automatically expires after one year.
Production of wild garlic salt with fine salt
You can also make wild garlic salt with fine salt. We also recommend buying high-quality salt here. Finally, you process and refine it with wild garlic and hopefully keep some for several months or can even give it as a gift. A wild garlic salt in a beautiful glass is the perfect gift or souvenir for any herb lover.
Do you already know wild garlic mustard?
We have other recipes besides wild garlic salt. For example, do you already know wild garlic mustard? In our post»Make your own wild garlic mustard – wild garlic recipes in spring» you will receive the recipe. Have fun making it!
With wild herbs and medicinal plants all year round
For many years we have been explaining the world of wild herbs in a simple and understandable way and would like to help make wild herbs more important again with quick and practical recipes. To introduce the world of wild herbs we have the guide «With wild herbs and medicinal plants all year round“(available here) written. Of course, the wild garlic salt recipe is also included here. The book is not just any herbal book, but combines useful knowledge on over 50 local wild plants you can find here with tips for use in the witch’s kitchen and medicine cabinet. But it also provides an insight into our work, in the book we have many images of our garden and we would like to give you real experiences with our many self-made images. The book is available exclusively in our herbalist’s shop www.die-moderne-Kräuterhexe.de We don’t have publisher support, so you can only order it from us.
Seasonal calendar of wild herbs
Are you interested in wild herbs and want to know when to harvest them? Then you should take a look at ours Seasonal calendar of wild herbs (available here). Month after month shows which wild herbs and local medicinal plants are particularly widespread in nature. We also developed the calendar ourselves and you can find it in our herbalist’s shop www.die-moderne-Kräuterhexe.de
Further advice on wild herbs and medicinal plants
We make our knowledge available on many channels. You can find it, for example, in the brand new free podcast “The Modern Herbal Witch”. Spotify OR iTunes. If you want to see us, check out YouTube. There are many helpful instructional videos on individual wild herbs.
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