Wild garlic paste – preserve the taste all year round

I use my spicy, extremely strong wild garlic paste as a basis for pasta sauces, mushroom sauces, gravies, but also to puree it into a quick pesto with nuts. It has a long shelf life and can therefore be eaten even out of the wild garlic season.

This paste is particularly popular with my boyfriend, who often cooks ready-made vegan tortellini. As a sauce he just heats up a pack of vegan cream with 2-3 tablespoons of my wild garlic paste in a second pot. And then he enjoys his easy and delicate pasta dish.

Capture the taste of wild garlic all year round

In this recipe I make a delicious seasoning paste from aromatic, fresh wild garlic. This allows you to preserve the taste of wild garlic all year round. The paste contains a lot of salt and is therefore particularly suitable for seasoning.

Recognize wild garlic (ramson) safely

When harvesting wild garlic, sometimes also called ramson: if you have found wild garlic and are unsure, rub a leaf between your fingers and smell it. If it smells leeky or garlic-like, you have really found wild garlic. Young wild garlic looks similar to some poisonous plants, so you are on the safe side with the smell test.

Wild garlic paste and identifying characteristics for wild garlic as a video:

This video is in German, but you’ll see the wild garlic. And the automatic subtitles work just fine. Feel free to subscribe to my YouTube channel for more vegan recipes.

And now to the recipe:

Ingredients for approx. 600 ml wild garlic paste:

500 g wild garlic, fresh
1 tablespoon salt
250 ml oil, cold pressed (e.g. sunflower or rapeseed oil)

Preparation:

1. Wash the harvested wild garlic thoroughly and remove the stems.
2. Roughly chop the leaves and puree them with the salt and oil into a paste or chop them up in a food processor.
3. Pour the wild garlic paste into small screw-top jars.
4. Press down with a spoon to prevent air spaces. Cover with a thin layer of oil to prevent fermentation and oxidation.
5. Store the paste in a not too warm, dark place and it will last for about 1 year. Place opened glasses in the refrigerator.
6. You can also freeze seasoning paste instead of filling it into small screw-top jars.

Bon appetit!

Tip:

Would you like more wild garlic recipes? How about trying my green spinach and wild garlic waffles?