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Subject Topic: Wild Garlic Post Reply Post New Topic
PersonTrek 39
22/5/2017 at 2:01pm
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Hi
Is there a way of storing wild garlic leaves and flowers
such as freezing them?
Thanks


Personseanfdh
22/5/2017 at 2:07pm
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Not really to be honest. It goes slimy when it thaws. You can make it into sort-of-pesto which will keep for a while in the fridge under oil.

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Personficklejade
22/5/2017 at 7:18pm
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Quote: Originally posted by seanfdh on 22/5/2017
Not really to be honest. It goes slimy when it thaws. You can make it into sort-of-pesto which will keep for a while in the fridge under oil.


Agree with this; I only ever use leaves fresh - not tried flowers I find them pretty.   

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PersonHedgehugger
22/5/2017 at 9:13pm
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If you were going to be using it to flavour soup and sauces, might it be possible to pack chopped leaves into ice cube trays and freeze? Slimy wouldn't matter if it was in soup etc.


PersonFiona W
22/5/2017 at 11:03pm
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Pesto. Or make a big batch of sauce and store that - plenty of recipes online. Or do the recipes where it's the flavour and freeze the meal. All for leaves - the flowers are just pretty.
We want to plant some in the garden, the best way to store it fresh!

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PersonTrek 39
23/5/2017 at 10:22am
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Thank you everyone


Personmadz
23/5/2017 at 11:50am
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Google wild garlic pesto its lovely well worth making x


Personfranbee
24/5/2017 at 4:24pm
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I believe it's a bit of a thug in the garden, maybe best to keep it constrained?


PersonPaul_B
24/5/2017 at 8:47pm
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I have a patch on my allotment and its easily controllable, oh and try eating the seeds while they're still green


Personpingvin
05/6/2017 at 10:15pm
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The season for wild garlic is over for now... but maybe next year you can try to dry it. I tried this last year, when we had some sunny days. I chopped the leaves and spread them on a tray in a sunny window, after some days it was thoroughly dry and I could fill the herb in small bags. You can also dry it in the oven for some hours at a low temperature. The tast of course is not as strong as the fresh wild garlic, but it is nice in salad dressings.
Both the flower buds and the seeds can be eaten too. You can preserve the buds in the same way as capers (which are flower buds too) are preserved.

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Proud owner of a 1987 Sprite Alpine 370 EK, a cheap popup tent and a beloved retro Trio frame tent from the early seventies, called Giraffen.


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PersonTigermouse
05/6/2017 at 10:25pm
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Quote: Originally posted by pingvin on 05/6/2017
The season for wild garlic is over for now...


Is it? I was walking along by the Llangollen canal only a week ago and there was loads of it growing there, the smell was quite strong too.



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PersonTrek 39
06/6/2017 at 9:46am
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Thank you everyone


Personpingvin
07/6/2017 at 9:49pm
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Quote: Originally posted by Tigermouse on 05/6/2017
Quote: Originally posted by pingvin on 05/6/2017
The season for wild garlic is over for now...


Is it? I was walking along by the Llangollen canal only a week ago and there was loads of it growing there, the smell was quite strong too.




Well, they are still smelling strong here in Denmark, too - but I have been told by an "expert" (a chef), that the taste deteroriates after the flowering, so I haven't used them after that. Maybe I should give it a try!


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