preserving wild garlic…

Back to those foraged leaves from the previous post…Most important thing, having made sure you picked them from a safe place, wash the leaves really thoroughly…

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OK, so i already posted how to make a pesto from few flowered leeks, for the recipe click here

i decide to do the same with the wild garlic leaves…works really well but be warned this is a far more pungent (but delicious) version…after processing more than half a kilo of wild garlic, my home smells really REALLY of garlic for a day or two!

The pesto freezes really well, i use an ice cube to portion it out.

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I have so many leaves that i try some other methods of preservation. I make a wild garlic paste by whizzing it up with some olive oil – the ordinary kind, nothing fancy- and salt (for every 100g of leaves use 100g of oil and 6g salt) . I read that this will keep in a sterilised jar in the fridge for many months…just make sure you top it up with a layer of oil to stop the leaves oxidising. I use it to boost the flavour of soups or stews or in marinades.

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…and do not disguard the stalks, they are delicious, i wilt them along with some of the leaves, v nice with steak or fish, or add them to a daal.

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tortilla de maiz y chicharrones fabada asturiana lemons mrs beeton and colombia merluza-a-la-cazuela lebre con castañas callos a la gallega ossobuco vs xerrete in praise of colombian food restaurant still lives few flowered recipes first forage of the season nose to tail and farajullas flloeira cocido gallego albariño wine genius chorizos returning to the matanza chocolate con churros pani puri sunday cicchetti tea-break baracca empanada revelations in a milanese restaurant further adventures in foraging cooking the haul foraging2 foraging nose to tail (s)light relief pulpo a la gallega the matanza morcilla and dying arts jamòn serrano

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3 responses to “preserving wild garlic…

  1. Pingback: fabada con almejas/beans and clams… | mvp - work in progress

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