Plant a little - harvest a lot It is best to plant wild garlic as a young plant as soon as frost is no longer expected. A root barrier prevents the plant from proliferating and spreading too much. The first leaves often appear as early as February and the flowering period is around the end of April. Then it can also be harvested. The herb feels very much at home in damp undergrowth and
and can therefore be planted in shady places on the north side of the house under trees or bushes without any problems.

Caution: Danger of confusion

The leaves of wild garlic are very similar to those of lily of the valley and autumn crocus. If you are not sure which herb it is, rub the leaves a little between your fingers. If the characteristic garlic smell is missing, you should wash your hands immediately, because the other two plants are poisonous!

Right on trend

Eating wild garlic has become fashionable again. It is served in chic restaurants and it is hard to imagine spring cuisine without it.

The right way to use it

Always use wild garlic as quickly as possible. Rinse the leaves under lukewarm water beforehand. Like almost all herbs, the wild herb loses valuable flavor and ingredients when cooked. Therefore, always add at the end of the cooking time.

Delicious recipes with wild garlic

Creamy soup

Ingredients

• 1/4 celeriac
• 2 carrots
• 1 onion
• 1 leek
• 4 potatoes
• 100 g fresh wild garlic
• 3 tbsp clarified butter
• 1 1/2 l meat stock
• salt and pepper
• nutmeg
• 1 level teaspoon of sugar
• 30 ml whipped cream

How to make 4 portions:

1 Peel and dice the celery, carrots and onions. Cut the leek into rings. Peel the potatoes. Wash and finely chop the wild garlic.

2 Melt the clarified butter, sauté the onion and wild garlic. Add the carrots, celery and leek. Stir and cook for approx. 15 mins.

3 Deglaze with stock. Add the raw potatoes. Simmer for a further 20 mins. Season with pepper, salt, nutmeg and sugar. Puree everything finely. Pour in the cream, bring to the boil briefly while stirring and season to taste.

Preparation: 35 min.
per portion: 201 kcal/840kJ; KH: 10g, F: 13g, E: 9g

Vegan spread

How to make 4 portions:

1 Wash 50 g wild garlic, shake dry and then chop finely.

2 Finely grind 100 g sunflower seeds in a blender. Add 75 ml soy milk, 50 ml oil, 20 ml lemon juice and 1 teaspoon of salt to the sunflower seeds and continue to blend until creamy.

3 Then add the chopped wild garlic and continue to blend for a while. Season to taste with lemon juice and salt. If you like, you can stir in some chili flakes. Keep in the fridge until ready to eat.

Aromatic pesto

How to make 4 portions:

1 Wash and dry 500 g wild garlic. Add 80 g grated Parmesan cheese, 80 g roasted, ground pine nuts and 250 ml olive oil.

2 Chop in a food processor. Season with salt and pepper.

3 Pour into clean, hot rinsed screw-top jars and store in the fridge. Once the pesto has cooled, it can be kept in the fridge for up to a year.

Variation: Cashews or macadamia nuts can be added to the blender instead of pine nuts. Just as you like!