The best wild garlic recipes

Eat and drink in a spring mood!

Kategorien: Food and Drink Cooking Hobby

Try out delicious wild garlic recipes now: Eat and drink in a spring mood! Teaser: In your free time, do you enjoy cooking, eating and drinking? Then you can't avoid the aromatic wild garlic now. Let yourself be inspired by unusual wild garlic ideas. Find your favourite for this year's spring cuisine. Delicious wild garlic recipes, quickly prepared.
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Why bear's garlic recipes in particular?
Strictly seasonal products such as kale, asparagus, strawberries or wild garlic have a special appeal. Those who like to spend their free time cooking and enjoying themselves look forward to the seasonal delicacies. Bear's garlic is definitely one of them. It is also called garlic spinach. Its gentle garlic aroma is carried by fresh green leaves. It can also score points in terms of health with its vitamin C, potassium, calcium and iron content. In contrast to garlic, wild garlic has no unpleasant body exhalations.

Leisure: Collect wild garlic or grow it yourself
From March onwards, wild garlic can be found in humid, shady forest areas. It is harvested until flowering in May, when it loses its flavour considerably. Be careful, there are regions in which the bear's garlic is protected! Otherwise, small quantities can be picked for personal consumption. Attention, do not confuse it with lily of the valley! In the garden the seeds are sown in autumn. The ideal location is humid and shady. At the local weekly markets in March and April, fresh wild garlic can be found more and more often at the vegetable stands.

Bear's garlic out of season?
Bear's garlic tastes best fresh and processed raw. One method of preserving it for some time, however, is the preparation of a bear's garlic paste or as a bear's garlic pesto. Washed and chopped, it can also be frozen in portions. Dried it loses its aroma.

Food and drink: Wild garlic recipes, simple to refined

- Wild garlic paste and pesto
For the wild garlic paste, use a mixer to blend 300 g finely chopped leaves, 6 tbsp olive oil and 1 tsp salt to form a paste. Such a glass will keep for some time in the refrigerator. Frozen in portions, correspondingly longer. So you always have the wild garlic aroma to hand.For one wild garlic pesto, mix 300 g of cut wild garlic, 30 g of roasted pine nuts, 30 g of grated parmesan, 1 teaspoon of salt and about 250 ml of olive oil to a creamy paste. Adjust consistency and taste with oil and salt.

- Wild garlic butter
Mix 250 g room-warm butter with about 150 - 200 g finely chopped wild garlic and season to taste with lemon juice, salt and pepper. The butter can also be frozen well. It goes perfectly with grilled meat and tastes delicious on fresh bread.

- Wild garlic feta cream
For this strong, delicious cream, simply mix goat or sheep's cheese to taste with a bunch of finely chopped wild garlic, olive oil and chili flakes. The strong taste of sheep's cheese can be somewhat softened with cream cheese.

- Salmon with aromatic wild garlic crust
The salmon is placed on a fruity tomato mixture, covered with a wild garlic crust and baked in the oven. For the tomato mixture, sauté onions, garlic and a little sugar with the tomatoes in the pan. Season with salt and pepper and put everything in a casserole dish. For the crust, mix a bunch of finely chopped wild garlic with 3 tbsp. breadcrumbs and 60 to 100 g finely grated cheese (e.g. Emmental). Pour the mixture onto the salmon fillets and bake at 200 degrees for about 20 minutes.

- Wild garlic dumplings
For four to five dumplings you need a bunch of wild garlic and 200 g stale, coarsely crumbled white bread. First fry an onion in 1 tbsp. butter in the pan. Finely grate 80 g hard cheese (mountain cheese, Parmesan cheese) and heat 180 ml milk. Put finely chopped wild garlic, breadcrumbs, the onion mixture, 2 eggs, 2 tbsp. flour and the cheese in a bowl. Mix everything together thoroughly.
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Add the lukewarm milk. Season to taste with nutmeg, pepper and salt. Let the mixture stand for a quarter of an hour. Form the dumplings and cook them in boiling water for 10 to 15 minutes. Then toss the dumplings briefly in the pan with (wild garlic) butter. The spring dumplings are ready! Tip: A cheese cream sauce, tomato sauce, a walnut and wild garlic pesto or a wild herb salad are ideal accompaniments.