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5 from 6 votes

Preserved Wild Garlic (as Paste)

The easiest way of preserving wild garlic. Blend the leaves with salt and oil to get an amazing condiment perfect for many dishes.
Prep Time10 minutes
Total Time10 minutes
Course: Preserves and Canning Recipes
Cuisine: German
Diet: Vegan
Servings: 10 about 2 cups
Calories: 840kcal
Author: Adina

Ingredients

  • 250 g wild garlic 9 oz, Note 1
  • 30 g fine sea salt 0.6 oz/ 5 teaspoons
  • 200 ml vegetable oil 7 fl. oz/ scant 1 cup, Note 2

Instructions

  • Clean the leaves thoroughly, one at a time, under rather hot running water. Dry them well. Chop them roughly.
  • Blend with the salt and oil until rather smooth, scraping the walls of the food processor if necessary.
  • Transfer to small jars.

Notes

  1. If you only make a small amount, it is preferable to blend the mixture with an immersion blender. For larger quantities, use the food processor. Experience has taught me that large food processors don’t manage small amounts of ingredients very well.
  2. I used mild sunflower oil or canola oil.

Nutrition

Serving: 1cup | Calories: 840kcal | Carbohydrates: 5g | Protein: 4g | Fat: 92g | Saturated Fat: 7g | Polyunsaturated Fat: 81g | Trans Fat: 2g | Sodium: 5901mg | Fiber: 3g | Sugar: 1g