Wild garlic salt – learn a simple technique for preserving wild garlic. An incredible herb salt that captures the spring flavors.
Learn yet another way of preserving wild garlic. If you’ve already made the wild garlic pesto, you can now make the wild garlic salt as well.
What can I say about this herb mixture? It is amazing! There is no other herb salt that is so full of flavor. On top of that, it is super easy to make, and it makes a great gift for your friends and family, everybody will just love it! And you can use it for pretty much any dish, except sweet stuff.
What do you need?
Wild garlic: about 100 g/ 3.5 oz.
- I use coarse sea salt most of the time, but I’ve made the recipe with fine sea salt as well, so I know it works. But 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, too salty and that will overpower the fine garlic flavor.
How to mix the herbs with salt?
- Wash and dry the leaves very thoroughly. Read What to Do with Wild Garlic to learn more about safely picking and cleaning this plant.
- Wash each leaf individually and dry very well with clean kitchen towels.
- Remove the stems if they are still attached to the plant.
- Chop the leaves roughly.
- Pulse a few times in the food processor to form a rough paste. Scrape down the walls with a spatula.
- Add salt and pulse a few more times to combine the two ingredients properly. The salt will be wonderfully green.
- Line a baking tray with baking paper.
- Spread the mixture on it in an even layer.
How to dry the wild garlic salt?
You have three options. I use options 1 and 2 most of the times, they are completely hassle-free and energy-saving.
Dry in the sun:
- If you’re lucky to have a nice, dry, sunny spring, 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 80-90 degrees Celsius/ 175-200 degrees Fahrenheit.
- 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 the halfway through.
How to store?
Store in a jar at room temperature, the wild garlic salt will keep for at least one year.
- 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, for sprinkling over food, for garnishing. Try on a simple slice of good bread smeared with butter, it’s heaven!
- Sprinkle on scrambled eggs.
- Or on top of boiled or poached eggs. Try this mushroom toast or these tomatoes on toast.
- Sprinkle on tagliata or other steaks, on boiled chicken or cast-iron chicken breast, or on fish fillets.
- On roasted or buttered vegetables.
- Sprinkled on tomato soup.
- Add to hummus or any other dips.
More homemade condiments:
- 100 g/ 3.5 oz wild garlic
- 250 g/ 8.8 oz/ about 1 ¼ cup coarse sea salt or kosher salt (Note)
- 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. Add salt and pulse a few more times to combine very well. Line a baking tray with baking paper. Spread the salt on it in an even layer.
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 80-90 degrees Celsius/ 175-200 degrees Fahrenheit. 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.
I don’t recommend using table salt for this recipe.
Nutrition Information:Yield: 1 Serving Size: 250 g/ 8.8 oz
Amount Per Serving: Calories: 23Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 96965mgCarbohydrates: 4gFiber: 2gSugar: 0gProtein: 3g
Nutritional information is not always accurate.