Wild garlic recipes? green and spicy
Wild garlic? the wild brother of garlic
Wild garlic is a vegetable jackpot: the spicy, spicy taste of garlic? without having to worry about unpleasant odors afterwards. That is why he is called the "wild brother of garlic" ? by the way he is actually related. No wonder that wild garlic is one of the most popular wild herbs and its harvest time in spring? from the beginning of March to mid-May? is always expected with joy. More and more people then set out to collect wild wild garlic and turn it into delicious pesto, wild garlic butter and soups in the kitchen.
Wonderful medicinal herb: so healthy is wild garlic
Also, that's not surprising when you look at the many health benefits of wild garlic (Allium ursinum). The owes the herb especially the Alliin, a substance containing sulfurwhich has proven to be a natural antibiotic. She is able to kill bacteria and fungi. However, the ingredient only becomes effective when in contact with oxygen. Therefore you should always cut or chop wild garlic leaves before processing.
But that's not all: Wild garlic also works wonders for digestive problems. It counteracts bloating, appetite-stimulating and digestive, lowers the cholesterol level and even protect the blood vessels from calcification. It is even said the consumption of the plant stimulates the thinkingbecause the blood vessels in the brain widen. Whether this is true, once put into place, however, that wild garlic but essential oils, trace elements and vitamin C brings is certain.
All-round talent: Varied cooking with wild garlic
Among the many recipes that use wild garlic, there are initially three classics: wild garlic butter, wild garlic pesto and wild garlic soup. The butter tastes great to the various grill dishes as well as on fresh bread, The preparation is simple and only takes about 15 minutes before you put the butter in the fridge to cool down. The pesto is similar in preparation then the classic pesto verde. The green leaves come with peeled almonds and Parmesan into the olive oil.
But there are many more ways to creatively use wild garlic in the kitchen. One of them is the recipe for baked tomatoes with wild garlic stuffing. The wild garlic is added to the tomatoes together with a potato and zucchini filling. The result is a healthy, early summer light meal in the oven.
Also highly recommended: salmon with wild garlic crust. The salmon comes on a bed of cherry tomatoes in the casserole dish. From wild garlic, breadcrumbs and cheese you mix then the crust, which is distributed on the fish fillets. After 20 minutes you get such a small delicacy out of the oven. You can find many other delicious tips in our recipe section above.
What to look for when collecting wild garlic
Beware of likelihood of confusion: wild garlic is very similar to some highly poisonous plants, including Arum, autumnal times and lilies of the valley, In particular, the lily of the valley can be a dangerous trap. They sprout at the same time as the wild garlic, but then have no flowers. Because lilies of the valley are very poisonous, you should really be very careful here.
A clear indication is already the smell test. The smell of wild garlic is so characteristic that a confusion is almost impossible. Simply the supposed ones Grate wild garlic leaves between your hands and smell them, If there is an intense smell of garlic, the matter is clear. But if you want to be on the safe side, buy wild garlic, because the second smell test makes it difficult to distinguish what smells like garlic: the plant or your own hands? Alternatively, you can pick wild garlic in your own garden. Since you know exactly what you will reap in the end, and do not confuse him with lilies of the valley, Herbstzeitlosen and Co. ...
Another danger comes from the fox tapeworm. Therefore wild wild garlic, which you have collected yourself, should be consumed before consumption always be washed very thoroughly, By the way: If you want to enjoy the wild garlic all year round, you can also freeze it very well. Unfortunately, one only has to accept a small flavor loss. Ideally, it is frozen in the form of wild garlic butter.
Video tip: Be careful when picking wild garlic
