If you can pick some, go for it, but be careful not to confuse it with lily of the valley (the price per kilo is around €300)…
Ingredients
- the zest of half a lemon
- 50g wild garlic leaves, cut in 2
- 2 cloves garlic
- 30g onion
- 1 tbsp coarse sea salt
- 1 tbsp ground pepper
- 1 Tbsp of mustard seed
- 2 tbsp brown sugar
Preparation steps
Preheat the oven to 80°C.
Line a baking sheet with parchment paper
Put the lemon zest, wild garlic leaves, garlic cloves and onion in a chopper and chop finely. It may be necessary to repeat the operation several times.
Transfer to the baking sheet and dry in the oven for 2 hours at 80°C rotating heat, stirring occasionally.
Transfer to a blender after cooling, add salt, pepper, mustard seeds and brown sugar, then mix everything finely to obtain the consistency of fine salt.
Transfer everything to a glass jar with an airtight seal. Store cool and protected from light.
Use as you wish for a meat or fish dish, for salads, purées, marinades etc… or any other salty recipe.