Recipe for wild garlic salt
If there is something I look forward to in the spring, it is wild garlic! They were also among our seasonal favorites in both March and April. Wild garlic is just one of the many delicious herbs that emerge when the weather gets warmer. The taste of wild garlic is a wonderful blend of garlic and chives (wild garlic is also known as the garlic of the North and the garlic of the forest), and it’s a flavor that suits many dishes.
You can use fresh wild garlic in several ways, for example in wild garlic pesto or in a bearnaise sauce, but a really smart way to extend the wild garlic season a little “longer” is by making wild garlic salt. This way, you can also enjoy the taste of wild garlic out of season, for example, with various delicious fish in the fall. Wild garlic salt can also be used for both meat, chicken, and vegetables!
This is my suggestion for a good recipe.
Ingredients
- 180 gram Salt fine, coarse, or flake
- Wild Garlic 25-30 leaves
- 1 Lemon Zest organic - finely grated
Instructions
- Rinse the wild garlic and pat them dry.
- Put the wild garlic in a mini chopper along with lemon zest and salt.
- Chop it finely.
- Spread the mixture on a baking sheet and dry it in a conventional oven at 40-50 degrees Celsius (104-122 degrees Fahrenheit) for about 2.5 hours.
