wild garlic (chopped) 3-5mm

wild garlic (chopped)

Shredded and dried wild garlic comes from the Allium ursinum plant, a plant that is closely related to garlic, chives and onions. The elongated, oval leaves and the characteristic white flowers give the plant a distinctive appearance.
Wild garlic is an herbaceous plant that reaches a height of around 20 to 50 centimeters. The leaves of wild garlic have long stems with egg-lanceolate leaf blades, each two to five centimeters wide. They are very similar to the leaves of the lily of the valley. However, wild garlic leaves have a distinct garlic scent, which can be clearly distinguished from lily of the valley leaves. This is of immense importance, as lily of the valley is poisonous. The leaves grow from February/March. After that, the plant forms an umbel-like inflorescence of around 5 - 20 flowers. The harvest season ends with the flowering, as the leaves take on a bitter taste during the flowering period and become inedible. Wild garlic prefers shady deciduous forests and humus-rich locations. It is a perennial plant that reappears year after year.
Wild garlic is originally native to Europe. Fresh wild garlic can be found in wooded areas and swampy regions. Today, wild garlic has gained popularity worldwide due to its aroma and benefits. Wild garlic thrives and grows in moist, shady forests. Fresh wild garlic can be dried and shredded so that it retains its distinctive aroma all year round.

Use of wild garlic

Shredded and dried wild garlic is a special addition to the culinary world. From soups to sauces, salads and pasta - wild garlic is particularly versatile in terms of its application. The shredded form of wild garlic makes it easier to dose and the dried version of wild garlic allows for a longer shelf life.
Wild garlic is a well-known vegetable, spice and medicinal plant that has experienced a renaissance in recent years. The leaves are mainly used, fresh or dried, as a spice or vegetable in spring cooking or as a pesto. As one of the first herbs to grow in the year, wild garlic can be a great replacement for chives or onions. When heated, wild garlic loses valuable flavors. We recommend cutting the wild garlic into small pieces and mixing it raw into salads or other dishes.
Shredded wild garlic can be used in many different dishes.
For example, wild garlic pesto can be made from shredded and dried wild garlic and used for pasta and potato dishes. The dried wild garlic is placed in oil with the addition of onions and a little chili. The wild garlic pesto can be kept for a long time in a jar and used as needed. In addition to the popular sauces, dips and spreads, you can also use wild garlic to prepare special main dishes. You can add the dried wild garlic to homemade dumplings, spaetzle or gnocchi, or you can prepare a wild garlic risotto or a wild garlic soup.
Wild garlic is a particularly popular alternative to garlic and can be added to salt to make wild garlic herb salt. To make a jar of wild garlic salt, mix around 100g of sea or mountain salt with 50g of wild garlic. The mixture should be dried in the oven at around 60 degrees for at least two hours to remove the moisture from the salt. The wild garlic salt should be stored in a cool, tightly sealed place and, above all, in the dark.

Origin: Serbia/Poland

Storage:

Wild garlic should be stored dry and ideally airtight in order to retain its intense aroma for a particularly long time.

Contents:

30g or 90g in a practical refill bag