The wild garlic is in flower right now which means two things… firstly, it won’t be long now until it’s season comes to an end & secondly, that means that panic mode is setting in, I adore wild garlic & use it to no end during April & May, it quite honestly goes in or on everything! And whilst it would be nice if it was available all year round, I think it might lose it’s charm somewhat as I wouldn’t have it to look forward to in the spring. But, with a few quick & clever preserves I can extend wild garlic season in the kitchen. Firstly, I always love to make far too much pesto than is probably good for a person & stash this way in the freezer alongside a couple of logs of butter & the other thing I tend to make a couple of jar fulls of is wild garlic salt.
Name two better seasonings that salt & garlic… I’m pretty sure it can’t be done! This is almost too easy to make, so much so that I’m not sure it even constitutes a recipe but it is something worth making while you can as it will bring endless flavour & joy to any recipe or meal it’s added to.
WILD GARLIC SALT
(easily scaled up or down)
- 100g wild garlic
- 225g sea salt flakes
- Begin by washing & drying your wild garlic leaves
- Lay out the leaves onto a baking sheet lined with baking parchment & place in the oven at 70C or your lowest setting for around 30 mins to 1 hour (depending on your oven) until completely dried out
- Place the dried wild garlic leaves along with 75g of the salt into a food processor & blitz until fine
- Finally stir through the remaining salt & store in a clean, dry jar