What to Do with Wild Garlic?

Wild garlic is one of my favorite spring ingredients, and I've been picking it every April for about 20 years now. There are several spots around my village here in Germany where it grows, and as soon as the season starts, I go out and gather as much as I can.

Over the years, I've found many simple ways to use it in everyday cooking, from quick meals like wild garlic pasta or soup to things I make in larger batches, like pesto or paste for later. This post is a collection of how I use wild garlic at home, both fresh and preserved.

What is wild garlic?

Wild garlic (Allium ursinum), also called ramsons or bear's garlic, is a leafy plant that grows in shady, damp woodlands. It has long green leaves, white flowers later in the season, and a strong garlic smell, although the taste is milder.

In Germany, it grows in large patches in the woods, often forming a green carpet in early spring.

Picking wild garlic safely

Wild garlic has a short season, usually from April to early June. The best time to pick it is before it flowers, when the leaves are still tender and full of flavor.

If you go foraging, make sure you are 100% certain you have the right plant. The biggest risk is confusing it with lily of the valley, which is poisonous.

The easiest way to tell them apart is by smell. Wild garlic smells clearly of garlic, while lily of the valley does not. Also, wild garlic grows with one leaf per stem, while similar plants often have multiple leaves on one stem.

If you are unsure, it's better to leave it and buy it instead.

How to clean wild garlic

Because it grows in the woods, it's very important to wash it thoroughly.

I wash each leaf carefully under warm running water. It takes time, but I prefer to be on the safe side. After washing, I lay the leaves in layers between clean kitchen towels to dry.

It might seem like a lot of work, but it's worth it.

How to store wild garlic

If you want to use it within a day or two, keep it in the fridge. If the stems are still attached, place the bunch in a glass with a little water and store it in the refrigerator.

For longer storage, it's best to preserve it.

How I preserve wild garlic

I usually preserve a large part of what I pick so I can use it later in the year. These are the things I make every spring.

Wild garlic pesto is the absolute number 1 wild garlic recipe every year. I always make 10-12 small jars, and I freeze them. It's the easiest way to use a large amount at once, and I use it for pasta, potatoes, or spreads.

Wild garlic paste is another staple. I use it in soups, stews, eggs, and dressings. It keeps well and is very practical to have.

Wild garlic butter is simple and always good, especially on bread or with vegetables or meat.

Wild garlic oil is milder and works well for salads or drizzling over finished dishes.

I don't make wild garlic salt every year, but it keeps well and is nice to have in the pantry.

How I cook with wild garlic

During the season, I use fresh wild garlic in simple meals. These are the dishes I make most often.

Quick meals

Wild garlic pasta is the dish I probably make most often. It's quick and always a favorite in my family.

Wild garlic and potato soup is a simple soup with just a few ingredients, but it is full of flavor.

Wild garlic risotto is another easy dish that everybody just loves.

Wild garlic chicken is a simple oven dish with potatoes, everything cooked in one pan. One of the easiest full meals to make with it.

Other wild garlic ideas

Wild garlic bread is great as a side or to serve with soups.

Wild garlic spread is something I make every year, especially for quick snacks.

Wild garlic hummus is a newer recipe, but it's really good.

Wild garlic crepes: I like serving them with smoked salmon and sour cream. My daughter loves them!

Wild garlic sauce is very versatile, good with meat, eggs, or vegetables.

Every spring, I end up making a few of these recipes again and again. And if I feel like I don't have enough pesto or paste, I just go back out and pick more.