However, wild garlic is an exceptional ingredient that is difficult to find. So whenever you have the opportunity to buy or pick it, stock up on a larger quantity. However, the problem arises when you have a lot of wild garlic but don't know how to store it. You should also expect that its aromatic leaves will only last 1-2 days in the vegetable drawer of the refrigerator. But there is a solution – you can freeze wild garlic to use later. Find out how to do this in this article!
Freeze wild garlic – use freezer bags and ice cube trays
When freezing wild garlic, you can use two methods. You can freeze the leaves as you receive them, or you can make them into a pesto and freeze that. For the first option, you can use a freezer bag or an ice cube tray. We have described all the options for you below.
Method 1: Freeze wild garlic leaves in a freezer bag
If you are pressed for time or are not yet sure whether you want to make pesto from your wild garlic, then this is the best way to freeze the leaves:
- Clean and dry: The first thing you should do is clean the leaves thoroughly to remove dirt and grains. You don't want to freeze them covered in dirt. Then dry the leaves with kitchen paper.
- Wrap and seal:Place the leaves in a freezer bag and seal it. When sealing, squeeze the air out of the top to ensure they are packed airtight.
- Label:Label the bag with a clear label indicating the contents and date. When frozen, wild garlic can look like any other leafy vegetable.
- Freeze:Finally, place the bag of wild garlic in the freezer, where it will last for a few months.
Tip: How do you defrost wild garlic leaves?? If you use them in a warm dish, you can also use them frozen. However, if you want to make a dressing or sauce, you will need to give them a few hours to thaw at room temperature.
Method 2: Freeze wild garlic in an ice cube tray
- After you have cleaned the wild garlic, make sure thatthe leaves dryand are free of moisture. To dry, you can either spread them out on a kitchen towel or a sieve to dry them completely.
- Now it's time to...Cut wild garlic into slices. If you want to quickly cut the leaves and stems, place them on top of each other and then cut them lengthwise. This way you can finish cutting in just a few minutes.
- Portion into an ice cube tray: Once you're done cutting, place the wild garlic in the slots of an ice cube tray. You should fill each slot about two-thirds full.
Freeze briefly: Pour either water or olive oil over the top, wrap the bowl in cling film and place in the freezer for a few hours.
Final freezing: Once the cubes are frozen solid, place them in a freezer bag and place them back in the freezer.
How can you freeze wild garlic pesto?
Although this requires a little more preparation in advance, this is the preferred oneFreezing methodof wild garlic. It is much more usable straight from the freezer and immediately adds a special flavor to a number of dishes and recipes using wild garlic.
- Prepare pesto: The first step is to make a pesto. Take 100 g of wild garlic and puree it in a food processor. Then add 50g grated Parmesan and 50g toasted nuts (cashews, hazelnuts and pine nuts work well). Puree again. While blending, slowly add olive oil until desired consistency is reached.
- Portion into an ice cube tray: Once you've made the pesto, portion it into an ice cube tray. Be careful not to overfill the slots, but try to fill them to about 90% capacity.
- Freeze into cubes: Place the ice cube tray in the freezer to freeze the pesto cubes. You can wrap the mold in cling film to protect it.
- Remove and bag: Once the cubes are frozen solid, remove them from the mold and place them in a labeled freezer bag. Seal the bag, removing excess air.
- Back in the freezer: Finally, place the bag of pesto cubes in the freezer and store them for up to 6 months.
Also read:Wild garlic or lily of the valley: How to tell the difference
Freezing wild garlic – Useful and practical tips
- Leave room for expansion: When you freeze liquid, it expands. When filling the slots of an ice cube tray, leave a small gap at the top to allow room for the water or oil to expand.
- Freeze in cubes: Freezing in cubes is both efficient and easy to use later. You can try freezing whole leaves, but they often become mushy and unappetizing.
- Try making wild garlic butter:Wild garlic butter freezes particularly well. Blanch wild garlic with butter, shape it into a long sausage using cling film and freeze it. You can then cut off a ring whenever you need it.
You can make delicious wild garlic recipes for your spring kitchenfind here!
