With the end of the brief wild garlic season rapidly approaching, and the sun finally shining – or trying to, at least – what better way to spend a day than going foraging and cooking up a storm. Thankfully, due to its unmistakable scent, wild garlic is one of the easier plants to identify/find in your local woodland, forest or riverbank. With the end of the short season rapidly coming to a close, we wanted to share a delicious, and nutritious, way to preserve one of our favourite spring greens. This recipe for fermented wild garlic is quick and easy, and makes a tangy salty side dish that makes a great addition to many dishes. We’ve adapted this great recipe from The Grizzly Foragers.
Makes 1L jar
Ingredients
2 tsp sea salt
1kg wild garlic leaves, washed, drained and dried as much as possible
1/2 tsp black onion seeds
Method
- Place the leaves in a large tray, one handful at time, sprinkling a little salt on after each handful and massaging it into the leaves.
- Place a smaller tray on top of the leaves, fill it with water to weigh it down and leave at room temperature for 24 hours.
- Transfer the onion seeds, the leaves and their juices to a sterilised jar, one handful at a time, pushing them down with a spoon between handfuls to expel juices.
- There should be enough liquid to submerge the leaves – if not, add a little bottled water (not tap water).
- Place a pickle weight, sandwich bag filled with water, or other makeshift weight on top of the leaves to ensure that they are fully submerged.
- Close the lid and store in a cool, dark place for 5-7 days to ferment.
- Taste the leaves daily to see how you like them – the flavour will become more intense the longer the fermentation process.
- Once happy with the flavour, seal the jar and place it in the fridge, to stop further fermentation.
- Your wild garlic leaves will keep for 12-18 months, and make a great garnish, or base for other dishes.
Other great ways to use wild garlic:
Soup: add wild garlic to your favourite soup or broth base pre-blending for a vivid green colour and fresh garlic flavour.
Pesto: substitute basil for wild garlic for an alternative pasta dish.
Butter: blitz a handful of wild garlic with 250g soft butter and a pinch of sea salt for a delicious addition to your sandwiches.
Freeze: another way to preserve the herb – wash and dry the leaves well, and transfer to a freezer bag to prolong wild garlics’ short season.
