Deutsch 
Englisch Wild Garlic Recipes: From Classics to Gourmet Creations
No wild herb makes us as happy as wild garlic. Why? Because it simply tastes amazing! Whether as pesto, with hummus, like spinach, or just finely chopped on a slice of bread – this mild and delicate garlic aroma, the pleasant texture, this multifaceted herb practically begs to be turned into wild garlic recipes. In our wild garlic recipe collection, we start with the classics and add new ideas year after year.
Wild garlic recipes at a glance
- Wild garlic pesto – the classic with cashews and Parmesan
- Wild garlic oil – adds fine gourmet accents to your plate
- Wild garlic butter – the fluffiest melt-in-your-mouth version
- Wild garlic myeongi – Korean umami topping for your lunch sandwich
- Wild garlic chips – a crunchy snack from the forest
- Wild garlic salt – for a very special pinch of salt
Wild garlic pesto – the classic with cashews and Parmesan
No wild garlic season without wild garlic pesto – that much is certain! This classic among wild garlic recipes goes perfectly with pasta, on crostini with mozzarella and tomato, on a spring salad, as a topping for light soups, with roasted vegetables, for barbecues or, if we’re honest: it’s simply eaten straight from the jar.
We’ve opted for a version with cashews because we find their delicate flavor a great match. Alternatively, you can use walnuts for a more robust taste or almonds. If you want the pesto to be vegan, just leave out the Parmesan – it works beautifully.
Wild garlic pesto
Ingredients
- 200 g wild garlic
- 125 g olive oil as mild as possible
- 50 g cashew nuts
- 50 g Parmesan
- 1/2 tbsp fresh lemon juice to preserve the color
- salt and pepper to taste
Instruction
-
Wash the wild garlic and dry it thoroughly – ideally pat the leaves dry with paper towels.
-
Cut the Parmesan into small pieces and add it to the container along with all the other ingredients.
-
Blend on a low speed, using the tamper to help, for about 30–45 seconds, or until you reach the desired consistency.
-
Pour the wild garlic pesto into sterilized jars, cover completely with olive oil, and seal.
-
Stored in the fridge, it will keep for about 2–3 weeks. Once opened, always reseal the surface with oil and use within about 5–7 days.
Wild garlic oil – adds fine gourmet accents to your plate
Wild garlic oil is a must-have in our kitchen. It not only lets you decorate plates with beautiful, emerald-green gourmet accents, you can also use it to make more wild garlic recipes such as butter, hummus, dressings or salsas. And: you preserve that wild garlic flavor for several months at the same time.
Wild garlic oil
Ingredients
- 200 g wild garlic
- 500 ml olive oil as mild as possible
- 1/2 tsp salt
Instruction
-
Wash the wild garlic leaves and dry them well – ideally by gently patting them dry with paper towels.
-
Now add the wild garlic leaves, olive oil, and salt to the blender and puree on the highest speed for about 6 minutes. The blending should heat the oil to around 60°C (140°F).
-
To keep the oil’s green color vibrant, prepare an ice bath while the blender is running: fill a large bowl with ice cubes and water, then place a smaller bowl inside it.
-
Pour the wild garlic oil into the smaller bowl and stir until it has cooled down to room temperature.
-
To remove the solids, strain the oil through a cheesecloth or a very fine sieve.
-
Pour the finished oil into bottles. Stored in the refrigerator, it will keep for at least 3 months.
-
You can use this oil in many ways – for example, drizzled over light-colored soups, to flavor salads, or to make wild garlic butter or wild garlic hummus. Its bright green color always adds beautiful gourmet accents to any plate!
Wild garlic butter – the fluffiest melt-in-your-mouth version
Admittedly, this wild garlic butter takes a bit more effort than the classic version. But it’s worth it! Once you’ve tried it like this, you’ll want to whip it up every year until it reaches that fluffy, cloud-like consistency. Just spread it on a slice of good bread, sprinkle with a pinch of salt and melt away. If it doesn’t get eaten right away, it will still stay soft in the fridge – as long as you’ve added a splash of wild garlic oil.
Wild garlic butter
Ingredients
- 75 g wild garlic
- 250 g butter
- Optional 1–2 tbsp wild garlic oil so the butter stays soft even when chilled
Instruction
-
Wash the wild garlic and dry it thoroughly – ideally by patting the leaves dry with paper towels.
-
Finely chop the wild garlic.
-
Melt the butter over low heat.
-
Then let the butter cool until it is no longer hot but still liquid.
-
Now add the liquid butter and the wild garlic to the blender and blend until smooth and creamy.
-
If you don’t want any pieces in your wild garlic butter, simply strain the mixture through a fine sieve or a cheesecloth.
-
Beat the butter over an ice bath using a hand mixer. To do this, fill a bowl with ice cubes and water, then place a smaller bowl with the butter–wild garlic mixture inside it.
-
Whip the mixture until it reaches a fluffy, creamy consistency. Optional: To keep the mixture soft and creamy even when chilled, simply add a little wild garlic oil and mix until combined.
-
Enjoy on crusty bread with a pinch of good-quality salt.
-
Without any pieces, it will keep in the fridge for at least four weeks.
Wild garlic myeongi – Korean umami topping for your lunch sandwich
Wild garlic myeongi – we discovered this Korean specialty on David Seitz’s Instagram. Our mouths were watering just looking at it. We tried it immediately and filed it away forever in our wild garlic recipe collection. Wild garlic just pairs so well with soy sauce! You can serve this savory side dish with grilled meat, tuck it into a colorful bowl, or simply enjoy it with rice.
Wild garlic myeongi
Ingredients
- 100 g wild garlic
- 60 g soy sauce
- 60 g rice vinegar
- 60 g water
- 30 g sugar
Instruction
-
Wash the wild garlic and shake off the excess water.
-
Then layer the wild garlic leaves in a jar (about 600 ml capacity).
-
Now prepare a brine from soy sauce, rice vinegar, water, and sugar; stir until the sugar is well dissolved and briefly bring the brine to a boil.
-
Pour the boiling hot brine over the wild garlic leaves in the jar, press the leaves down well, and seal the jar.
-
Let it sit overnight. Enjoy the myeongi, for example, on a slice of sourdough bread with mozzarella and tomato slices.
-
For more flavor and better keeping quality of the myeongi: Pour the brine into a pot, bring it to a boil again, and pour it back into the jar. Seal airtight and let cool. This way, the myeongi will keep in the refrigerator for about one week.
Wild garlic chips – a crunchy snack from the forest
Victoria Lorenz from Vildvuchs calls herself a wild garlic addict. She not only knows everything about this wild herb, but in her wild garlic book she shares one of the most versatile recipe collections out there. Among them are these wild garlic chips – a crunchy snack from the forest – gone in no time at all.
Wild garlic chips
Ingredients
- 50 g wild garlic
- 2 tbsp olive oil
- Salt to taste
Instruction
-
Wash the wild garlic leaves; pat dry thoroughly and lay out individually on dehydrator sheets.
-
Brush all the leaves with oil and dry in the dehydrator at 42 degrees Celsius until the leaves are nice and crispy and firm. It took us about 8-10 hours.
-
Remove the wild garlic chips and sprinkle with salt.
-
Enjoy from the heart!
-
Alternatively, you can prepare the wild garlic chips in the oven. However, this works best at high temperatures for a short time, so that the wild garlic chips no longer have raw food quality.
-
Preheat the oven to 140 degrees Celsius with circulating air.
-
Brush wild garlic leaves with oil and place on a baking sheet lined with parchment paper.
-
Bake for 5-8 minutes. Check frequently to see if the leaves are already crispy and make sure they do not burn!
-
The leaves are ready when they are firm.
-
Sprinkle with salt.
-
Enjoy from the heart!
-
We found the recipe from Victoria Lorenz on Instagram.
Wild garlic salt – for a very special pinch of salt
What would culinary life be without salt? Nothing! With wild garlic salt it gets a very special twist. And the great thing is: with this salt you can easily preserve that beloved wild garlic aroma for the whole year. Another must-have in our kitchen – and maybe in yours too?
Wild garlic salt
Ingredients
- 100 g wild garlic
- 250 g coarse salt e.g. rock or sea salt
Instruction
-
Wash the wild garlic leaves and dry them well – ideally by patting them dry with paper towels.
-
Roughly chop the wild garlic before blending.
-
Now blend the wild garlic and salt in the blender until you get a green salt.
-
Pour the salt into a jar. Stored in the fridge, the moist, fresh wild garlic salt will keep for several months.
-
For a longer shelf life: Dry it in a food dehydrator at 42°C (108°F) or in the oven at the lowest temperature.
Preparing wild garlic recipes with a blender
Whether for wild garlic pesto, oil, salt, or wild garlic hummus – one appliance keeps coming into play when preparing wild garlic recipes: a good high-speed blender.
If you want to prepare smaller quantities of wild garlic pesto or hummus, we recommend using a blender with a narrow container. That way you can also process smaller amounts of thicker mixtures starting at 400 ml. Wide containers usually only work well from about 800 ml upwards – which can be a drawback for preparations that don’t keep very long.
In the photos you can see the Vitamix E310, which comes with a narrow 1.4-liter container – perfect for small batches:
Regular Price: €579.00
Special Price €444.44
How do you most enjoy eating wild garlic? Which wild garlic recipe do you like best?
We’re happy to hear your feedback here.
Customer Service
Phone | Mon. - Sat. 10:00 - 18:00
+49 30 - 44 79 34 23
Store | Mon. - Sat. 10:00 - 18:00
Urbanstr. 177a
10961 Berlin
Germany
... more info about our store »
Payment Conditions
... you can find all info here »
Shipping
Add comment