In spring, a spicy garlic spirit floats over the market stalls - these are the ubiquitous old women selling wild garlic. Wild garlic, or as it is also called, bear onion, is an extremely useful herb. Like any wild plant, wild garlic contains many vitamins, which can be a good help in the fight against spring vitamin deficiency. Many people know how to prepare wild garlic salads, and this is perhaps the best use for the aromatic herb, but there are other wild garlic recipes in which wild garlic plays a role, giving dishes a pleasant color, taste and aroma. Raw wild garlic, like onions and garlic, does not have the best effect on fresh breath, remember this when preparing a vitamin salad in the morning before work. But after heat treatment, the sharpness of the aroma decreases. We invite you to try preparing interesting and tasty wild garlic dishes.
Cheese mass for sandwiches with wild garlic
Ingredients:
100-150 g hard cheese,
2 eggs,
½ bunch of wild garlic,
salt, mayonnaise, sour cream, ground black pepper - to taste.
Preparation:
Chop the wild garlic as finely as possible and mash together with salt to release the juice. Grate the cheese and boiled eggs on a fine grater. Mix wild garlic, cheese and eggs, season with a mixture of sour cream and mayonnaise and add salt and ground black pepper to taste.
Ingredients:
500 g young wild garlic,
3 tbsp. walnuts or pine nuts,
3 tbsp. grated hard cheese,
150 ml olive oil,
1 tsp salt,
1.5 tsp. ground black pepper.
Preparation:
Rinse the wild garlic and let it dry completely. Grind the nuts into crumbs. Pass the wild garlic and nuts through a meat grinder or chop using a blender, add cheese, salt and pepper, olive oil and mix. Place in an airtight jar and cover with a layer of oil. Store in the refrigerator, adding a layer of oil each time, otherwise the sauce will spoil.
Ingredients:
1 bunch of parsley,
½ bunch of wild garlic,
100 ml olive oil,
10 pieces. almonds,
Preparation:
Soak the almonds and peel the skins. Let dry and grind using a blender. Add the parsley leaves, wild garlic and butter and grind to a paste. Salt and pepper to taste.
Ingredients:
100 g butter,
½ cup chopped walnuts,
wild garlic, garlic leaves, herbs, salt - to taste.
Preparation:
In a blender, grind finely chopped wild garlic and garlic leaves, herbs and nuts into a paste. Add softened butter and beat until smooth. Add salt to taste.
Cottage cheese with wild garlic
Ingredients:
150 g wild garlic,
100 g green onions,
300 g cottage cheese,
200 ml sour cream,
salt, ground black pepper - to taste.
Preparation:
Chop the wild garlic and green onions as finely as possible. Combine with cottage cheese and sour cream, add salt and pepper to taste. You can first rub the cottage cheese through a sieve.
Ramson in tomato sauce
Ingredients:
800 g wild garlic,
4-5 tbsp. vegetable oil,
1 tbsp. (no slide) sugar,
2 tsp (without a slide) salt,
100 g tomato paste,
3 tbsp. 9% vinegar.
Preparation:
Soak the wild garlic in warm water for 20-30 minutes, then rinse and trim the petioles. Pour vegetable oil and a little water into a deep frying pan, add the wild garlic and simmer over medium heat under the lid for 10 minutes. Stir and watch for color changes. Do not overheat the wild garlic, otherwise it will become too soft. Add tomato paste diluted in a glass of water, sugar, salt and simmer for another 10 minutes. Cool and pour in vinegar. Let it brew.
Wild garlic and potato casserole
Ingredients:
1 kg potatoes,
300 g wild garlic,
500 ml cream,
250 g soft cheese,
½ tsp. ground nutmeg,
salt. Ground white pepper.
Preparation:
Cut the potatoes into thin slices. Place the potatoes along with the wild garlic in a deep baking dish. Add salt, pepper and nutmeg to the cream and pour over the potatoes. Place in the oven preheated to 180°C for 30-40 minutes. Then sprinkle the surface with grated cheese and bake for another 5-10 minutes until golden brown.
Simple wild garlic and nettle salad
Take wild garlic and nettle in equal quantities and rinse. Remember nettles to eliminate the sting. Chop both types of greens and serve with salt and whole wheat tortillas.
Ingredients:
1 bunch of wild garlic,
2 fresh cucumbers,
2 boiled eggs,
½ bunch of dill or parsley,
vegetable oil, salt - to taste.
Preparation:
Cut the eggs and cucumbers into cubes, finely chop the wild garlic and herbs. Stir and season with vegetable oil. Add salt to taste.
Ingredients:
1 bunch of wild garlic,
3 eggs,
150 g radish,
1-2 fresh cucumbers,
½ can of canned corn,
50 ml 30% cream,
50 ml sour cream,
salt, ground pepper - to taste.
Preparation:
Cut the wild garlic crosswise into thin strips. Cut the cucumbers and radishes into strips. Chop the boiled eggs. Combine all the products, salt, pepper and season with a mixture of cream and sour cream. You can use light mayonnaise, but this greatly reduces the taste of the salad.
Meat salad with wild garlic
Ingredients:
200 g wild garlic,
200-300 g of boiled lean meat,
2 boiled eggs,
1 tomato
mayonnaise - to taste.
Preparation:
Place the washed wild garlic in boiling water for 3 minutes, then rinse with cold water and place on a sieve. Finely chop. Cut the eggs, tomato and boiled meat into cubes. Stir and season with mayonnaise. Add some salt if needed.
Dumplings with cottage cheese and wild garlic
Ingredients:
250 g cottage cheese,
150 g wild garlic,
4 tbsp. cream,
1 onion,
¼ tsp. ground nutmeg,
30 g butter,
salt, pepper - to taste.
Dough:
400 g flour,
2 eggs,
4 tbsp. vegetable oil,
5 tbsp. water,
1 tsp salt.
Preparation:
Knead the dough for dumplings and leave it under a bowl on the table for 15 minutes. Meanwhile, soak the wild garlic for 5 minutes in cold water, then trim the stems. Finely chop the wild garlic greens. Cut the onion into small cubes and sauté in butter until golden brown. Mash the cottage cheese or rub it through a sieve, add cream, salt, pepper, nutmeg and fried onions. Add wild garlic and stir. Form dumplings, fill them with cottage cheese and cook in boiling salted water. After this, place in a frying pan with the butter remaining after frying the onions and fry until golden brown. Serve with sour cream.
Blueberries in wild garlic
Ingredients:
1 bunch of large wild garlic,
400 g chicken meat,
1 large onion,
1 carrot,
2 tbsp. cream or sour cream,
vegetable oil, salt, pepper - to taste.
Preparation:
Pass the chicken meat through a meat grinder. Cut the onion into small cubes and fry in a frying pan until transparent, then add the carrots, grated on a coarse grater, and sauté for 3 minutes. Cool and add to the minced meat. Stir the minced meat, add salt and pepper. If necessary, add one raw egg. Place a little minced meat on a leaf of wild garlic and wrap it in the form of a roll. Place the cabbage rolls in a wide bowl in one layer and fill with a mixture of sour cream and water (1 cup). simmer covered for 30 minutes over low heat.
Ingredients:
4 chicken legs,
1 bunch of wild garlic,
100 ml 15% cream,
80 g butter,
1 tsp flour,
salt, ground black pepper - to taste.
Preparation:
Boil the legs in a small amount of salted water, remove the skin and cool. Strain the broth. Chop 10 wild garlic leaves, add half the amount of butter and pepper and rub the chicken legs with this mixture. Place on a baking sheet or baking dish and place under the grill for 10-15 minutes. Bake until golden brown. Meanwhile, fry the remaining wild garlic in butter for 1-2 minutes, stirring constantly, then add a little broth and simmer until soft. Place the wild garlic on a dish, and fry the flour in the remaining oil from stewing, add cream and simmer the sauce for 1-2 minutes. If it turns out too thick, add a little broth. Place the chicken legs, wild garlic and pour over the sauce.
Ingredients:
300 g pork,
1 kg wild garlic,
100 g vegetable oil,
ground red pepper, salt to taste.
Preparation:
Cut the pork into strips. Rinse the wild garlic, remove the rough parts and cut into strips about 3 cm long. Heat the vegetable oil over high heat and dip the meat into it. Fry, stirring, until golden brown, add salt and pepper. Add the wild garlic and continue cooking over high heat for 1-2 minutes.
Ingredients:
600 g beef,
2 carrots,
200 g fresh champignons or oyster mushrooms,
10-15 pcs. prunes,
2 tomatoes
1 bunch of green onions,
½ cup almonds
1 bunch of wild garlic,
salt, herbs, spices - to taste.
Preparation:
Cut the meat into 2 cm cubes. In a frying pan with vegetable oil, simmer the meat, stirring constantly. Cut the mushrooms into slices and add to the meat. Cut the carrots into cubes and also place in the pan. Simmer until the meat is half cooked. Chop the green onions and pitted prunes, chop the almonds. Add everything to the frying pan with the meat, salt, pepper, add spices and simmer under the lid until almost done. Cut the tomatoes into slices, place in a frying pan, simmer for 5 minutes and add chopped wild garlic. At the very end, add the greens.
Soup with wild garlic
Ingredients:
150 g wild garlic,
150 g potatoes,
1 carrot,
1 onion,
2 tbsp. butter,
500 ml broth or water,
salt, spices - to taste.
Preparation:
Place diced potatoes into the boiling broth and cook for 10 minutes. Add onions and carrots sautéed until golden brown, bring the soup to a boil and after 1-2 minutes add finely chopped wild garlic. Let simmer for 10 minutes and remove from heat.
Ingredients:
800 g mixed minced meat,
8 tbsp. semolina,
2 large onions,
4 eggs,
300 g wild garlic,
100 g celery stalks,
1 carrot,
1 stack water,
salt, spices - to taste.
Preparation:
Add semolina, finely chopped onion and eggs to the minced meat and knead well. Gradually add about 200 ml of water and continue kneading. Chop the wild garlic as finely as possible and add to the minced meat, mix, add salt, add carrots grated on a fine grater, and knead well again. The minced meat should be homogeneous and fluffy. Form cutlets, roll in breadcrumbs and fry in vegetable oil.
Minced meat roll with wild garlic 
Ingredients:
1 kg mixed minced meat,
1 potato,
1 egg,
4 tbsp. semolina,
1 bunch of wild garlic,
1 onion,
salt, spices, a little water for minced meat.
Preparation:
Add finely grated raw potatoes, semolina and egg to the minced meat and knead very thoroughly, adding a little water. Spread the foil on the table, lay out the minced meat and spread it into a layer about 1 cm thick. Cut the onion into thin half rings, chop the wild garlic as finely as possible. Mix and place on the minced meat. Sprinkle with spices and salt. Roll, roll up the foil and place on a baking sheet. Bake at 180°C for 40 minutes.
Ramson with egg in the oven
Ingredients:
350 g wild garlic,
2-3 eggs,
50 g butter or ghee.
Preparation:
Free fresh wild garlic from the cuttings, rinse and boil in salted water for 5-7 minutes until soft. Place in a greased frying pan, pour in the scrambled eggs and bake in the oven over medium heat.
Pies with rice and wild garlic
Ingredients:
1 kg of any yeast dough,
1 kg wild garlic,
200 g rice,
4 eggs,
butter, salt, ground black pepper - to taste.
Preparation:
Knead yeast dough according to any recipe. Boil the rice in boiling salted water, drain in a sieve and cool. Add chopped wild garlic leaves. Chop the boiled eggs, combine with rice, add softened butter, salt and pepper and mix, adding water if necessary. The minced meat should be moderately viscous. Form the pies and bake at a temperature of 180-190°C.
Snack rolls with wild garlic
Ingredients:
1 bunch of wild garlic,
½ cup hot water,
2 stacks flour,
1 tsp salt,
mayonnaise.
Preparation:
Knead a fairly stiff dough from water, flour and salt and leave to rest for about 30 minutes. Roll out the dough into a thin layer, brush with mayonnaise and lay out chopped wild garlic. Salt and pepper to taste. Roll the dough into a tight roll, cut into pieces 1-1.5 cm thick and flatten each with your hands. Fry the rolls in hot vegetable oil until golden brown.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Ramson is the first sign of the arrival of spring in the North Caucasus. Although wild garlic is called wild onion, it tastes like garlic. Another name for it is bear bow. Bears after hibernation first of all pounce on the young shoots of this plant and it is no coincidence, because wild garlic has been considered since ancient times an excellent means of getting rid of vitamin deficiency, cleanses the body and restores strength . Having seen literally mountains of this plant on the market, I couldn’t pass it by, because wild garlic is not only healthy, but also a very tasty snack that is easy to prepare. Wild garlic with tomato sauce is especially good.
Ingredients:
- wild garlic 0.5 kg
- tomato juice 0.5 liters
- onion 1-2 pcs
- salt 3-4 tsp.
- sugar 2-3 tsp.
- refined vegetable oil 100ml
- ground black pepper
Step-by-step photo recipe for cooking wild garlic with tomato sauce:
Young wild garlic sprouts are eaten. To choose the right one, pay attention to the ends of the sprouts, most of them should be pale green in color, without long bright green tips at the ends.
First of all, wash the wild garlic thoroughly and remove any debris, if any. Place in a large saucepan, because 0.5 kg of sprouts is a whole mountain, wild garlic is very light.
Pour boiling water over the wild garlic, add 2 tsp. salt, wait until the water boils again and cook for 3 minutes. Then drain in a colander.
Boiled and cooled wild garlic can be seasoned with a regular salad dressing with olive oil and vinegar, a version of such a dressing can be found here → or here → Or you can prepare a simple sauce that looks like the one everyone knows. It is no coincidence that wild garlic is called “Caucasian spaghetti.”
Sauce for wild garlic
Chop the onion and fry it over low heat until transparent.
Add 0.5 liters of tomato juice or tomato paste diluted with water. You can grind canned tomatoes in a blender or grate fresh tomatoes, discarding the skin. When the tomato juice boils, add 2 tsp. salt and 2-3 tsp. sugar, pepper You may need more or less sugar, it all depends on the acidity of the tomato juice.
You can add your favorite spices to the sauce, for example, suneli hops. I like to add a little ground cloves, cinnamon and ginger , as in, but you can get by with just sugar and salt.
Stir the boiled wild garlic with the sauce so that the sauce is evenly distributed over all the shoots.
The wild garlic must be cooled before serving. It's better if it stays in the refrigerator.
Ramson is a healthy and tasty snack that goes well with boiled potatoes or fresh bread.
Ramson is common in the North Caucasus, Siberia, and also in a number of Western European countries. Different peoples give it different names: flask, wild garlic, bear onion. But wherever it grows, it is respected and eaten with pleasure. Appearing in the forest in early spring, this herb becomes one of the main sources of fresh vitamins and other useful substances. It helps normalize blood pressure and metabolism, improves appetite and reduces fatigue, strengthens the immune system and helps restore strength.
Possessing a pleasant garlic aroma and moderately spicy taste, wild garlic becomes the main ingredient in many tasty and healthy dishes. If you don’t yet know what can be prepared from wild garlic, you will find the recipes for first and main courses and appetizers collected in this material useful. You will also learn how and how much you need to cook it so that it remains crispy and healthy.
How and how much to cook wild garlic
To cook wild garlic deliciously, you need to choose and prepare it correctly.
- Young wild garlic shoots with still unformed leaves are considered the healthiest and tastiest. They can be eaten raw and used in salads.
- If the leaves have already formed, choose plants that have the most tender and soft leaves. They can be added to a salad or other dish without boiling, but the petioles will have to be boiled.
- Externally, wild garlic with open leaves looks like lilies of the valley. Lily of the valley, unlike the flask, is poisonous. The smell will help you avoid confusing the plants: if you tear off a small piece from a bear onion leaf and rub it between your fingers, you will hear a distinct garlic aroma.
- Before cooking wild garlic, the leaves need to be separated from the petioles, and the onions, which are also called “boots,” must be removed from the stems. You can grind them immediately or after cooking.
- Prolonged heat treatment of wild garlic is contraindicated. During cooking, the plant loses some of its beneficial properties, becomes less fragrant, and ceases to have a pleasant crunch in the mouth. To reduce the cooking time, immerse the wild garlic in already boiling water.
How long to cook wild garlic, depends on the purpose of its preparation.
- If you want the flask to remain crispy, blanch it for only 1.5-2 minutes. This wild garlic is ideal for salads.
- In soups, the flask should be soft. It also tastes better in pates and spreads when it is sufficiently boiled. For these dishes, wild garlic is boiled for 10-12 minutes.
- When wild garlic is part of a side dish or main dish, it is usually boiled for 5-7 minutes, but sometimes it is done without pre-boiling.
- Wild garlic is cooked in milk 1.5-2 times longer than in water. Sometimes it is first boiled in water, and then milk is added and stewed. You will find the corresponding recipe for making the flask below.
Knowing which wild garlic is best to choose, how and how much to cook it correctly, you can make many delicious dishes from this valuable product. For readers of the site “Beauty is in You,” we have prepared a selection of the 7 best recipes for dietary wild garlic dishes. They will help you enrich your menu with new healthy soups, side dishes, cold and hot appetizers.
Vegetable soup with wild garlic and green peas
Components:
- wild garlic (leaves and stems) – 0.2 kg;
- potatoes – 100 g;
- celery root – 100 g;
- carrots – 100 g;
- onions – 100 g;
- green peas – 100 g;
- water – 1 l;
- salt, ground black pepper, sour cream - to taste.
Cooking algorithm:
- Wash and peel the vegetables. Cut them into pea-sized cubes.
- Wash the wild garlic and let it dry. Cut into pieces no larger than 2 cm.
- Boil water, add salt and pepper.
- Place onions and carrots in boiling water, after 5 minutes add potatoes and green peas.
- After 5 minutes, add the wild garlic and continue cooking the soup for another 10 minutes.
When serving, season the soup with sour cream, then it will become even more tasty.
Ramson in milk
Components:
- wild garlic – 0.5 kg;
- water – 1 l;
- milk – 1 l;
- butter - a quarter of a pack;
- salt - to your taste.
Cooking algorithm:
- Free the wild garlic from the bulbs, wash and cut into large pieces.
- Boil water, put wild garlic in it.
- Cook the wild garlic for 4-5 minutes after the water boils in the pan.
- Add salt and pour preheated milk into the pan.
- Bring the liquid in the pan to a boil and cook the wild garlic for another 5 minutes.
- Drain the wild garlic in a colander.
After the water has drained, the wild garlic can be seasoned with oil, placed on plates and served. It is tasty on its own, but in this form it is more often used as a side dish.
Cutlets with wild garlic
Components:
- minced poultry meat – 0.4 kg;
- chicken egg – 2 pcs.;
- semolina – 4 tbsp. l.;
- wild garlic – 150 g;
- onions – 100 g;
- carrots – 100 g;
- water – 100 ml;
- salt - to taste;
- breadcrumbs - how much will be needed.
Cooking algorithm:
- Grind the carrots on a grater with the smallest meshes. Chop the onion as finely as possible.
- After washing and drying the wild garlic, finely chop it with a knife.
- Salt the minced meat, break the eggs into it, add semolina and mix with your hands.
- Add chopped vegetables and wild garlic, stir again.
- Pour in 60 ml of water, stir. Leave for 20 minutes for the semolina to swell. If the minced meat is too dense, add a little more water, but no more than 2 tablespoons.
- Form cutlets from the minced meat, roll them in breadcrumbs and place on a baking sheet lined with parchment.
- Place the baking sheet in the preheated oven. Cook the cutlets for about half an hour at a temperature of 180-200 degrees.
Cutlets with wild garlic do not have to be baked; they can be fried or steamed. When frying, the calorie content of the dish will increase significantly; steaming will provide a dietary dish.
Wild garlic sauce
Components:
- wild garlic – 100 g;
- matsoni or Greek yogurt – 0.2-0.25 l;
- fresh cucumber – 100 g;
- salt - to your taste.
Cooking algorithm:
- Finely chop the wild garlic and place it in a blender bowl.
- Peel the cucumber, cut into small pieces, and add to the wild garlic.
- Salt the wild garlic and cucumber, add fermented milk product to them.
- Turn on the device, grind and mix the products at the same time.
The sauce prepared according to this recipe has a fresh taste and garlic aroma. It is suitable for dressing salads. It can also be served with meat dishes, chicken, turkey and even fish.
Wild garlic salad
Components:
- wild garlic – 100 g;
- avocado – 0.2 kg;
- apple – 0.2 kg;
- cucumber – 100 g;
- lemon juice – 40 ml;
- unrefined vegetable oil – 40 ml;
- salt, seasonings, fresh herbs - to your taste.
Cooking algorithm:
- Blanch the wild garlic for 2 minutes in boiling water. After cooling, chop finely.
- Cut the apple, cucumber and avocado pulp into cubes about a centimeter in size and add to the wild garlic.
- Separately, mix lemon juice and oil. Dress the salad.
- Salt and pepper the salad, add finely chopped greens to it. Mix well.
When serving, the salad can be decorated with frozen berries (cranberries, lingonberries).
Cottage cheese with wild garlic
Components:
- wild garlic – 0.2 kg;
- sour cream – 0.25 l;
- cottage cheese – 0.3 kg;
- green onions – 50 g;
- fresh parsley and dill – 50 g;
- salt, pepper - to your taste.
Cooking algorithm:
- Wash, dry with a napkin and chop the greens with a knife, including wild garlic and onions, as finely as possible.
- Rub the curd through a sieve.
- Combine cottage cheese, herbs and sour cream. Add salt and pepper. Mix thoroughly or beat with a mixer or blender.
The calorie content of food made according to this recipe will depend on the fat content of cottage cheese and sour cream. This flavorful appetizer can be prepared for breakfast or dinner, or as a light snack.
What else can you prepare that is tasty and healthy? , without spending a lot of effort and time, you can also find out on our website.
Appetizer with wild garlic, beans, nuts and prunes
Components:
- white beans, grain - half a glass;
- walnuts (kernels) – 50 g;
- wild garlic – 100 g;
- pomegranate (optional) – for decoration;
- prunes – 10-15 pcs.
Cooking algorithm:
- Soak the beans overnight, rinse, cover with clean water and boil until soft. Don't forget to salt it for 15 minutes before it's ready.
- Chop the nuts with a knife and lightly dry them in a frying pan (without oil).
- Steam the prunes by pouring boiling water over them for a quarter of an hour, squeezing them out and blotting them with a napkin.
- Mash the prunes with your fingers, giving them the shape of boats.
- Boil the wild garlic for 10 minutes, drain in a colander, and chop.
- Place beans, nuts and wild garlic into a blender jug. Grind them to obtain a homogeneous mass.
- Form balls from the resulting paste and place them among the prunes.
All that remains is to place the unusual balls on a dish covered with lettuce or wild garlic leaves, and decorate with pomegranate seeds on top.
Ramson is not only healthy, but also very tasty. It can be used to prepare first and second dishes, sauces and cold appetizers. You learned recipes for the best dietary dishes that can be prepared from wild garlic from this material. We hope they will help you diversify your diet and make it even healthier.
Recipes for cooking wild garlic, an ancient plant used as food by our ancestors who lived five thousand years ago (according to archaeologists), contain a wide variety of ways to use it.
It is eaten fresh and canned, added to soups, salads, bread dough and filling for delicious pies.
Being a widespread plant, it is currently listed in the Red Book of a number of countries (Belarus, Russia, Ukraine, the Baltic states).
What is wild garlic and what does it look like?
Wild garlic (its name is believed to have the same root as the word “cherry cherry”) is often called bear onion or wild garlic.
Being a perennial herbaceous plant belonging to the amaryllis family, it is widespread in most of European countries and in several regions of Turkey. This useful wild plant is found even in the tundra zone.
What wild garlic looks like, how to collect it - video:
- A small (no more than a centimeter in diameter) wild garlic bulb has an elongated shape and is easily separated from the rhizome. The height of the triangular stem, at the base covered with leaf sheaths, ranges from fifteen centimeters to half a meter.
- Each stem is surrounded by a pair of lanceolate or oblong leaves, the length of which is slightly shorter than the stem itself, and the width is from three to five centimeters. The length of the narrow petioles can be twice the length of the leaf blade, or can be equal to it.
- The umbrella of a flowering plant is collected in a dense bunch or hemisphere with a small number of small white flowers. The triangular fruit-box, which has a spherical shape, contains many equally spherical seeds. Flowering is observed in the last ten days of May - early June. The plant most often propagates by seeds, although propagation by means of bulbs is also possible.
Bear onions can be cultivated as a garden crop, but in most cases they are collected from the wild.
Wild garlic greens can be confused with the poisonous leaves of hellebore and lily of the valley, so attention and care are required during collection. In a number of regions, mass collection of the plant led to its complete extermination, which became the basis for including this wild plant in the Red Book.
The most delicious are the leaves of wild garlic grown in the temperature range from 11 to 18 degrees. If the ambient temperature exceeds room temperature, the greens become dry and not as pleasant to the taste.
What can you cook from wild garlic?
Since all parts of wild garlic are edible, both the bulb, the stem, and the juicy leaves are eaten. The leaves, whose taste is similar to the taste of onion and garlic arrows, are collected before flowering.
In what form is wild garlic consumed?
Salad with wild garlic, recipes
Recipes for salads with the addition of wild garlic are very diverse, since it goes well with any type of food: meat, vegetables, poultry, fish and seafood.
You can simply mix two types of fresh chopped herbs (for example, wild garlic and nettles) and serve them as an addition to flatbreads baked with whole grain flour.
Salad recipes are designed for both vegetarians and meat eaters.
Recipe: wild garlic salad with eggs (vegetarian)
- A small bunch of bear onions (ramsons).
- Boiled eggs – 3 pieces.
- Radish – 200 g.
- Fresh cucumbers – 2 pieces.
- Canned corn – 200 g.
- Cream 30% - 50 ml.
- Sour cream – 100 ml.
- Black pepper, salt.
All vegetables for this salad are cut into small strips (including wild garlic stalks), and the eggs are chopped with a knife. After salt and pepper, the salad is dressed with sour cream and cream filling. The taste of mayonnaise will make it lose its charm.
Salad option for meat lovers
Preparation:
- Young stalks of wild onions are boiled in salted water for no more than two minutes (during this time they will become quite soft, but will not lose their beneficial qualities). Drain them in a colander and allow them to dry and cool.
- The meat is cut into very thin slices and placed on a wide dish.
- Boiled wild garlic shoots are cut into long strips and placed on slices of meat.
- After adding a little salt, lightly sprinkle the slices with table vinegar.
- Boiled eggs are cut into beautiful slices and used to decorate the dish.
Recipe: wild garlic salad with egg and cucumber
Cucumbers and eggs are cut into cubes, and all the greens are finely chopped. Add a little salt and season with vegetable oil.
Recipe: wild garlic salad with cucumber and tomatoes (3 options)
Here are recipes for vegetable salads for every taste.
Option 1.- Two bunches of bear onions.
- Boiled or baked potatoes – 5 pieces.
- Cucumbers – 2 pieces.
- Large tomato.
- Dill.
- Unrefined sunflower oil.
Mix vegetables cut into neat cubes with finely chopped herbs, add a little salt and season with aromatic oil.
Option 2.- 10 stalks of wild garlic.
- Tomatoes - 4 pieces (if they are cherry tomatoes, you will need 15 pieces).
- Cucumbers – 200 g.
- Radish - a small bunch.
- 10 quail eggs (or 3 chicken).
- A bunch of leeks.
- Sour cream.
All greens are cut very finely, and each type of vegetable is cut differently (radish - into circles, cucumbers - into slices, tomatoes - into cubes). After mixing the vegetables and herbs, the salad is laid out on plates, topped with sour cream and eggs.
Option 3.- Bunch of wild garlic.
- 2 tomatoes.
- Green onion - three feathers.
- Dill greens.
- Sesame seeds.
Chopped greens are mixed with vegetables, salted and sprinkled with sesame seeds. You don't have to season this salad at all. Fans of higher-calorie foods can flavor it with a spoon of olive oil.
Harvesting wild garlic for the winter, recipes
Pickled wild garlic
You can use pickled wild garlic:
Recipe for pickled wild garlic No. 1
To prepare it you will need:
- Wild garlic greens – 200 g.
- Table salt - 1.5 tablespoons.
- Granulated sugar - a tablespoon.
- Table vinegar – 150 ml.
- Water – 1 liter.
Canning steps:
- The stems of young wild garlic (without leaves) are cut on both sides and thoroughly washed with plenty of running water, after which they are soaked in a bowl of cold water for a couple of hours: this will remove the pungent aroma and eliminate bitterness.
- After boiling water, dissolve all the components of the marinade in it. The prepared solution is cooled.
- Bunches are made from the prepared stems, intercepting them with threads in several places. One bunch can have up to two dozen stems.
- The pickling jar should be of such a height that the bunches placed in it can be placed vertically.
- The jar is filled with warm marinade, making sure that the wild garlic is completely covered with it.
- The pickling time for wild garlic in the refrigerator is 7 days.
- If canned food is intended for long-term storage, fill it with boiling marinade, and then immediately seal the jar.
Recipes for pickling wild garlic are varied. The next option allows you to marinate it along with the leaves.
Recipe for pickled wild garlic No. 2
To prepare you need to stock up:
- One kilogram of fresh herbs.
- 3 tablespoons salt.
- The same amount of vinegar essence.
- 2 liters of water.
Canning steps:
- After thoroughly washing and drying the bear onion leaves, they are placed in a boiling marinade and cooked for ten minutes.
- The boiled greens are placed in small sterilized jars and filled with the same broth.
- The rolled up jars are wrapped in warmth for a day.
Ramson marinated in Korean style
To prepare a spicy Korean snack, we need the following ingredients:
- 4 bunches of wild garlic.
- Carrots – 1 root vegetable.
- 10 g seasoning for cooking Korean carrots.
- 3 pinches of table salt.
- A tablespoon of unrefined sunflower and olive oil.
How to cook?
- Boil the stems of well-washed wild garlic in boiling water for three minutes.
- Drained and cooled wild garlic is placed in a deep salad bowl.
- Add carrots, chopped into long strips.
- After combining the vegetables, they are seasoned with salt and a mixture of Korean spices.
- After mixing two types of vegetable oil in a metal bowl, place the mixture on the stove and bring to a boil.
- The hot oil dressing is poured into the salad bowl with vegetables. At the same time, you can hear a soft crackling sound.
- By quickly and thoroughly mixing, achieve an even distribution of spices, herbs and oil filling.
- The finished snack is transferred to a plastic or glass container, covered with a tight lid and left for a day in the upper chamber of the refrigerator.
Salted wild garlic
How to pickle wild garlic for the winter?
A kilogram of young bear onion greens is washed well and doused with boiling water, after which it is laid out in small jars, alternating layers of greens and salt. For this amount of wild garlic, 0.5 kg of coarse table salt will be enough.
You can also salt wild garlic with sea salt.
Recipes for delicious pies, the filling of which includes aromatic wild garlic, cannot be listed, since each housewife prepares them in her own way.
- Wild garlic greens – 1000 g.
- Rice – 150 g.
- Boiled eggs – 5 pieces.
- Butter - at the discretion of the housewife.
- Seasoning mixture (salt and black pepper).
- Yeast dough – 1 kg.
Preparing the filling:
- After boiling the rice until half cooked, place it in a shallow colander and cool.
- Bear onion greens are chopped and mixed with rice and finely chopped boiled eggs.
- Add a small amount of softened butter to the mixture, add salt and season with black pepper.
- If the filling turns out to be too dry, you can add a small amount of boiled water to it.
- You can make the dough for the pies yourself, or you can use what you bought at the nearest supermarket.
For the test you need to take:
- Flour – 100 g.
- Milk – 2 large spoons.
- Butter – 20 g.
Preparation of the dough:
- Chop the flour together with the butter until crumbs are obtained.
- The resulting crumbs are added, diluted with milk and kneaded thoroughly. To make it juicier, roll out the dough in a very thin layer.
Having formed the pies, they are baked in the oven at 180 degrees or fried in a frying pan.
Wild garlic soup
Recipes for soups with wild garlic are varied. Here's just one of them.
- Wild garlic – 200 g.
- Potatoes – 200 g.
- Carrot – 1 pc.
- Onion – 1 head.
- Butter – 2 tablespoons.
- Broth (or water) – 0.5 l.
Cooking method:
- Potato cubes are boiled in boiling broth.
- After ten minutes, add the sauteed onions and carrots, stir and wait for it to boil.
- After two minutes of boiling, add chopped wild garlic.
- Reduce the flame and simmer the soup under the lid for no more than ten minutes.
Fried wild garlic
Recipes for making fried wild garlic involve frying both raw and pre-boiled greens.
- Well-washed bear onion greens are placed in a heated frying pan with a small amount of vegetable oil. Lightly add salt and fry until soft. At the end of frying, add raw eggs and mix thoroughly. If desired, season with black pepper and add a drop of tomato paste.
- Some housewives first lightly boil the wild garlic stems in a small amount of salted water, and then place them in a hot frying pan with boiling oil. Frying time is no more than five minutes.
How to choose wild garlic?
Ramson with fully blossomed leaves is not as tasty, since its taste is lost as the shoots stretch out.
- When you first buy wild garlic, you shouldn’t buy too much of it: there is no guarantee that you will like its taste at all. It will be a shame to lose money, because this product is considered a delicacy on the market and belongs to the category of not the cheapest goods.
How many people are fully aware of the real benefits of wild garlic (wild garlic, bear's onion), a plant that grows mostly wild in our forests and fields? But people began to eat this spicy-tasting herb and use it as a medicine many centuries ago! Our ancestors collected vitamin-rich edible wild grass in early spring and knew how to prepare wild garlic in different versions. They also dried it, fermented it, and salted it.
Tasty wild garlic contains a lot of vitamins that replenish the body’s needs after winter, and phytoncides that resist “harmful” bacteria and microbes. Wild garlic normalizes the functioning of the gastrointestinal tract, improves blood, and even increases male strength!
The best part is that wild garlic dishes are not only varied, but also incredibly tasty! The herb has a delicate garlic aroma and flavor, and a pleasant emerald color, therefore, in addition to taste, wild garlic brings beauty, elegance, and the smell of spring to the dish!
Many peoples are happy to prepare salads, pies, snacks, pastas, sauces, hot meat dishes, and even bake bread from wild garlic! Let's dwell on what to cook from wild garlic, and how to cook it deliciously in order to preserve its beneficial properties and please yourself and your loved ones with delicious spring dishes.
How to deliciously cook wild garlic
Some of the most popular and practical preparations of bear onions for future use are salting, fermenting and pickling the plant. These preparations can then be conveniently used in soups, salads, fillings for pies and pies, and also as seasonings for a wide variety of dishes.
Pickled wild garlic (recipe)
Let's take it leaves with stems, for example, a kilogram, wash them and cut them. Pour into the pan three glasses of water, add salt to taste (a couple of tablespoons), bring to a boil and add wild garlic. We hold them for a minute or two. Next, use a slotted spoon to remove the boiled herb and put it in jars. Add to the water from the wild garlic half a tablespoon of vinegar, tablespoon sugar, d add spices and seasonings to taste (mustard, coriander, and so on), bring to a boil, fill the jars with wild garlic and roll them up. That's the whole secret of how to pickle wild garlic. After a week you can start enjoying it.
Now let's look at several ways and recipes on how to cook wild garlic deliciously. For example, do you know how good fried wild garlic is? It’s very quick to prepare, but it turns out to be an incredibly tasty and beautiful dish!
Stuffing for prozhki Fried wild garlic
Useful herbs can be fried with onions, carrots, and eggs. And the fried leaves are flavored with cheese, soy sauce, spices, fried nuts, sesame seeds, tomatoes, and any herbs.
There is nothing difficult to prepare. We wash the leaves, chop them coarsely and place them in a frying pan with heated butter or vegetable oil. Fry, stirring. Then you can beat in the eggs, stir, and bring to readiness. That's all. The same procedure can be repeated by adding chopped wild garlic leaves to already dried onions and carrots. Salt everything to taste.
This dish is suitable as a side dish, snack, or pie filling.
Stews and salads are also prepared from wild garlic. Let's talk about salads separately.
Wild garlic salad
An incredibly healthy and tasty wild garlic salad is obtained by adding chopped wild garlic leaves:
- radishes;
- hard-boiled eggs;
- boiled potatoes;
- sausage (boiled or smoked);
- fresh cucumbers;
- green onions;
- parsley;
- basil;
- dill;
- soft or hard cheese.
It is best to season such spring-vitamin salads with sour cream, but you can also use vegetable oil and homemade mayonnaise
You can prepare wild garlic in another way - a very tasty dish, with the addition of tomato paste, sauce, or just tomatoes.
Ramson with tomato
You should boil the wild garlic leaves a little in a small amount of water and under a closed lid. As soon as the wild garlic brightens and softens, place them in a frying pan with heated butter. Lightly add salt and fry them until cooked (15 minutes). About three minutes before this, add tomato paste (sauce, crushed tomatoes, whatever you like), stir, cover with a lid, and let “all the ingredients get to know each other.” This “acquaintance” will take no more than two or three minutes. Turn off the heat and leave the dish to sit and brew.
You can eat wild garlic with tomatoes both hot and cold. Which one do you like better?
And now briefly and very simply about how to make a pie from wild garlic.
Pie with wild garlic
Let's talk about the simplest recipe, which uses ready-made puff pastry.
Let's take it half a kilo of puff pastry, put it in a greased form (you can put it on parchment, also greased with oil).
Now the filling: two bunches of wild garlic, a bunch of green onions and dill chop and lightly simmer in a dry frying pan. Grate 150 grams of hard cheese, mix it with stewed herbs, add a raw egg, add salt and mix. Place the filling on the dough, cover with the free edges in the form of an envelope, make several punctures with a fork.
Place in an oven preheated to 150-180 degrees, bake for 30-40 minutes, until golden brown.
Prepare bear onions while you have the opportunity, while they are available in the forests, at your dachas, and at the market. Replenish your body with vitamins, delight yourself and your loved ones with beautiful spring wild garlic dishes!
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