Wild garlic salt made with fresh leaves and sea salt. An easy way to preserve wild garlic and use it for seasoning all year.
Wild garlic salt is one of the easiest ways to preserve wild garlic and keep its flavor for months. I usually make a batch every couple of years and store it in jars.
It's simple to prepare and great for seasoning everyday dishes.
If you want more ideas, have a look at my guide on What to Do with Wild Garlic. You can also make Wild Garlic Pesto or Wild Garlic Paste.
Recipe ingredients
Wild garlic: about 3.5 oz/ 100 g.
Salt: I use coarse sea salt most of the time, but I've also made the recipe with fine sea salt, so I know it works. The coarse kind has a nicer consistency.
- Use sea or kosher salt; they are gentler. When you use them to flavor other dishes, they will enhance their flavor and not just make them salty.
- I don't recommend using table salt for this recipe; it is too pungent and too salty, and that will overpower the fine garlic flavor.
How to make wild garlic salt?
Step #1: Pulse the wild garlic a few times in the food processor to form a rough paste. Scrape down the walls with a spatula.
Step #2: Add salt and pulse a few more times to combine the two ingredients properly. The salt will be wonderfully green.
Step #3: Line a baking tray with baking paper. Spread the mixture on it in an even layer.
Step #4: Once dry, keep it in a well-sealed jar.
How to dry wild garlic salt?
You have three options. I usually use options 1 and 2; they are completely hassle-free and energy-saving.
Dry in the sun
- If you're lucky enough to have a nice, dry, sunny spring, you can dry the mixture in the sun.
- Leave the tray directly in the sun the whole day until completely dry. If the mixture is not completely dry until the evening, bring the tray inside the house overnight and bring it outside again the next day. I use this method every few years or so, but spring days in Germany are rarely warm and sunny…
Dry in the house
- Leave the tray somewhere where it doesn't disturb you for about 3-4 days, stirring and leveling the mixture every day.
- The only drawback of this method is that the room will smell very much like garlic, especially on the first day.
Dry in the oven
- You can also dry the mixture in the oven.
- Set the oven to about 175-200°F/ 80-90°C.
- Place the tray in the oven for about 1-2 hours or until completely dry; you really must check, it depends on your oven.
- Stir and level halfway through.
How to store the salt?
Store in a jar at room temperature, and the wild garlic salt will keep for at least one year.
How to use wild garlic salt
- You can use it for anything except sweet foods.
- I don't use it very much for cooking (you can, of course). I tend to save it for finishing dishes, sprinkling over food, and garnishing. Try it on a simple slice of good bread smeared with butter - it's heaven!
Wild Garlic Salt
Equipment
- Food processor
- Baking sheet
Ingredients
- 3.5 oz wild garlic
- 9 oz coarse sea salt or kosher salt, Note
Instructions
- Prepare wild garlic: Wash and dry the leaves very thoroughly. Chop them roughly. Pulse a few times in the food processor to form a rough paste. Scrape down the walls with a spatula. 3.5 oz wild garlic
- Mix: Add salt and pulse a few more times to combine very well. Line a baking sheet with parchment paper. Spread the salt on it in an even layer.9 oz coarse sea salt
Dry in the sun:
- Leave the tray directly in the sun the whole day until completely dry. If the salt is not completely dry until the evening, take it inside overnight and bring it outside again the next day.
Dry in the house:
- Leave the tray somewhere where it doesn't disturb you for about 3-4 days, stirring and leveling the salt on the tray again every day. The only drawback of this method is that the room you are using for drying the salt will smell like garlic, especially during the first day.
Dry in the oven:
- Set the oven to about 175-200°F/ 80-90°C. Dry the mixture for about 1-2 hours or until completely dry. You must check, it depends on your oven. Stir and level the salt halfway through.
- Store in a jar at room temperature for about 1 year.
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