In spring the wild garlic season finally begins, and if you are just as much a fan of wild garlic as I do, then you should definitely make wild garlic salt yourself! It lasts the fresh taste of the wild garlic for months and is super versatile in the kitchen. Today I will show you how easy it is - and how you can enjoy spring all year round!
Why should you make wild garlic salt yourself?
- Bear garlic has only a short season:If you want to enjoy the spicy aroma all year round, wild garlic salt is the perfect solution.
- You know exactly what is in it:No artificial flavors, no additives - only pure, natural taste.
- It is incredibly versatile:From potatoes to pasta to meat - a hint of wild garlic salt gives many dishes that certain something.
- A great gift:Completed into pretty glasses, it is a loving souvenir for hobby chefs and connoisseurs.
Discover ours too4 quick ideas for simple wild garlic recipes.
What ingredients do you need?
The basic recipe is incredibly simple and can be adjusted depending on the amount. I recommend the following relationship:
- 200 g of fresh wild garlic (this corresponds to about two spacious bundle of wild garlic)
- 500 g coarse sea salt or fine salt. You can also use Himalayasalz or Fleur de Sel.
This amount results about a large screw glass (approx. 600 ml). If you want to do less, you can simply halve the amount or double for more wild garlic salt!
Step-by-step instructions: This is how your wild garlic salt succeeds perfectly
1. Prepare the wild garlic correctly
Wash the wild garlic thoroughly under cold water. Since the leaves often come from the forest or the supermarket, it is important to let them dry well. I dab it off with a kitchen towel or use a salad sling - that saves time!
2. Mix wild garlic and salt
Roughly cut the leaves and put them together with the salt into a blender or a food processor. Mix everything until the salt turns green. If you have a Thermomix, it works wonderfully to level 10 for 10 seconds.
3. Dry the salt - oven, dehydrated machine or air drying
Since the wild garlic still contains moisture, the salt must be dried. There are several options for this:
- In the oven:Spread the moist salt on a baking sheet lined with baking paper and dry it at 50 ° C for 3–4 hours. Leave the oven door open so that the moisture can escape.
- In the Dörr automat:If you have a Dörr automat, spread the salt on the drying grille and dry it at 40–45 ° C for about 5 hours.
- Air drying (the gentleest method):Alternatively, you can spread the salt on a tray or baking paper and let it dry in a warm, dry place for 2–3 days. Stir occasionally so that it dries evenly.
4. Finely grind the salt & fill
As soon as the salt has dried, you will notice that it gets slightly clumpy. No problem! Simply put briefly in a mortar or mix in the mixer again on a low level. Then fill the finished wild garlic salt in airtight lockable glasses - done!
Tipp:If you want particularly fine wild garlic salt, you can also give it through a sieve after drying.
How long can wild garlic salt be kept?
Good news: If it is stored dry and airtight, it stays easy for 6–12 months!
- Keep it dark and dry, e.g. B. in the kitchen cabinet.
- Avoid moisture - then the salt remains casual.
Also discover how youFreeze the wild garlic and make it durable for longercan.
Bärlauch salt use: How to use it in the kitchen
Now comes the best part: How do you use your wild garlic salt? Here are my favorite ideas:
- Herbal butter:Simply mix with soft butter - heavenly on fresh bread!
- For potato dishes:Perfect on fries, fried potatoes or oven potatoes.
- For pasta & risotto:A spoon of wild garlic salt gives each sauce a spicy note.
- Topping for salads & vegetables:Give fresh tomatoes, cucumbers or avocado that certain something.
- For breakfast dishes:Sprinkle it on scrambled eggs, fried egg or avocado toast!
- For meat & fish:Harmonizes wonderfully with grilled meat or salmon.
Insider tip:Mix some wild garlic salt with olive oil and drizzle fresh baguette with it - a pleasure!
Common questions about the wild garlic salt
Q: My salt clumps after drying - what to do?
A: If the salt has remained too damp, you can simply dry it again in the oven or dehydrated machine. Make sure to dry it at a low temperature to keep the taste.
Q: Can I mix the salt with other herbs too?
A: Yes, try a mixture with dried rosemary, thyme or lemon peel for a special flavor. These herbs complement the wild garlic salt wonderfully.
Q: Where can I collect wild garlic?
A: Bear garlic grows in damp, shady forests. Make sure not to confuse him with lily of the valley or autumn timeless because they are poisonous! It is best to collect it in safe places where wild garlic often occurs. Also discover everything you are aboutPlants of wild garlic in the gardenhave to know.
Q: Can I also use dried wild garlic?
A: Yes, you can also use dried wild garlic. However, fresh wild garlic gives a more intense taste. If you use dried wild garlic, the salt becomes a little less intense in taste.
Q: How much wild garlic salt should I use?
A: Use it like normal salt - but since it is more intense, start with a small amount and taste. A teaspoon is often enough to give a dish the perfect taste.
