In the spring, this plant covers the forest floor to the delight of our palates. Be careful not to confuse them with colchicum, lily of the valley and arum, their leaves are not edible. The ultimate clue not to make a mistake: smell the plant. Wild garlic does smell like garlic, and tastes like it too! Used for its medicinal virtues since Antiquity, this aromatic herb is today known for its refined, floral and pungent taste. France Bleu offers several recipes that highlight this tasty taste.
- Wild garlic soup recipe, by Marianne Haas de Sarreguemines, culinary author. A dish that can be served cold or hot, depending on taste and season.
- Wild garlic gnocchi recipe, by Alexis Albrecht, starred chef at the Vieux Couvent in Rhinau in the Bas-Rhin region. A recipe that brings taste and originality to a traditional dish.
- Wild garlic pesto recipe, by Joseph Di Benedetto, chef of the Pépé Rosso restaurant in Metz. A gourmet and spicy sauce that will perfectly accompany your dishes.
- Green risotto recipe, by Alexis Albrecht, starred chef at the Vieux Couvent in Rhinau in the Bas-Rhin region. A recipe with three different ways to prepare and use wild garlic.
What are the benefits of wild garlic?
Unlike garlic, this plant is digested much more easily. Rich in antibiotic and depurative active ingredients, thewild garlic is beneficial for the heart and digestion. It is for these reasons that wild garlic is a medicinal plant that is often used in phytotherapy (alternative medicine through the use of plants). In addition, it contains vitamins A and C.
How to store wild garlic?
Like many aromatic herbs, wild garlic can be frozen. To do this, remember to wash the leaves carefully, making sure to keep them whole. Once rinsed and chopped, just put it in a well sealed freezer bag in small piles. Be careful to eat it within 9 months of freezing it. Wild garlic can also be preserved in pesto (see the recipe above) and in butter for cooks.
For more info: Wild garlic in all its forms, from picking to cooking