Bear's garlic is one of our favorite wild herbs!
The aroma is simply gorgeous.
Today we ended up with a huge basket full of bear's garlic leaves.
We are very happy with our high crop yield this year.
Off in the kitchen, we went to try all kinds of processing methods.
You can also mix it in green smoothies or juices.
Bear's garlic is known for lowering high blood pressure and for good digestion.
It also contains many vitamins and trace elements, above all, vitamin C, iron, and magnesium.
Unfortunately, the wild garlic season from April to May is way too short.
So we want to share some methods with you how we preserve the delicious herb a little longer.
To enjoy the bear's garlic and its health benefits throughout the year, we cut the leaves into small pieces, placed them in jars and froze them.
If needed, you just take out the desired amount and so you have a great seasoning for soups and salads all year long.
The largest leaves we used for a super delicious pesto, which you can also perfectly keep in the freezer.
Another part we dehydrated and ground.
You can either use it as tea or spice.
The best method to dry wild garlic is in the dehydrator, this preserves most of the good nutrients.
You can also put it in the oven on the lowest level or of course in the sun, which is the most cost-effective way.
You can easily store the fresh bear's garlic in the refrigerator for up to 10 days.
For this purpose, rinse the leaves and place them in a freezer bag.
Inflate the bag and close it with a clip.
This works fantastic and keeps the leaves really fresh.
Be careful when picking wild garlic, there is a likelihood of confusion with the poisonous lily of the valley and autumn crocus!
Trained eyes can easily distinguish the wild garlic.
In doubt, rub the leaves a little, they should have a strong smell of garlic.
Now we wish you a lot of fun with collecting and eating!
How do you use bear's garlic in your kitchen?
We would love to hear from you!