How to freeze wild garlic » Suseki

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Published: 05/12/2020

Reading time: 9 min



  • 1 A little about this plant
  • 3 How to choose wild garlic for freezing
  • 4 What to cook from fresh wild garlic
  • 5 Popular varieties
  • 6 How to preserve dried wild garlic
  • 7 The taste of greens is similar to garlic.
  • 8 In the freezer
  • 9 Salted wild garlic
  • 10 Composition
  • 11 How to cook wild garlic in tomatoes for the winter
  • 12 With butter
  • 13 Contraindications for use

A little about this plant

Both varieties of perennial onions (bear and victory) are called wild garlic. The name wild garlic comes from the garlicky aroma that all parts of the plant have. The taste qualities differ from ordinary onions in the absence of bitterness.

The taste of wild garlic is quite delicate, slightly spicy, with a spicy undertone. For medicinal purposes, this herb is used as a stimulant of the gastrointestinal tract, and as a regulator of blood composition. Due to the large number of vitamins and minerals that make up this plant, it is also used as a general tonic during the period of spring vitamin deficiency.

Asia is considered the homeland. “Ramson” is a general term. It has several types - bear, victory and Okhotsk bow.

  • Bear's onion blooms white;
  • Victory onions - whitish-green;
  • Onion of Okhotsk - red flowers.

It is called differently in different places where it grows. In Siberia - flask or spelt. In Primorye - Jewish onions, wild garlic. In the Caucasus - chanzels. In Ukraine, bear onions are grown and sold in markets.

Caucasian wild garlic is much more tender than Siberian wild garlic. Therefore, the leaves are eaten only raw, they are not used for harvesting, and storage of wild garlic is not welcomed in the Caucasus. But they stew it in tomato or milk, fry it in oil, add nettles and cottage cheese and make very tasty dumplings.


Ramson has a beneficial effect on almost all organ systems:

  • optimizes blood concentration;
  • stimulates appetite by increasing the secretion of gastric juice;
  • helps fight intestinal infections due to its bactericidal effect;
  • regulates the activity of the heart muscle well;
  • stabilizes processes in the nervous system;
  • has a good effect on the skin, due to which it is used in the treatment of warts, boils and lichen;
  • has a natural effect on lowering blood pressure by clearing cholesterol from the blood.

How to choose wild garlic for freezing

When choosing wild garlic, you need to pay attention to how its leaves look. They should have a uniform green color, without black inclusions or spots. Be not wilted and fresh. Fresh wild garlic smells pleasantly like garlic.

If you buy wild garlic not in retail chains, then only from experienced and knowledgeable collectors. Its leaves are similar to those of wild lily of the valley and hellebore. These plants are poisonous and can cause severe poisoning. They are practically indistinguishable, especially when they are young. Therefore, after purchasing, you need to carefully review all the leaves and sprouts.

The most valuable thing in wild garlic is its leaves. The stems are also edible, but they are tougher. Do not agree if traders at the market offer to buy only stems without leaves.

To ensure the longest possible storage of wild garlic, it is purchased at the end of May. Fresh green leaves should not be wilted, curled, or too dense. Their smell should be pronounced and have a slightly garlicky tint.

This plant is eaten before it begins to bloom. At this time, it has the greatest number of beneficial and nutritional properties.

Ramson must be selected with young, healthy leaves, not limp or withered. It is advisable to start freezing it as soon as you bring it home so that it does not lose its properties.

Rinse the leaves thoroughly under running water and dry. Cut as you would normally cut it into a salad.

Place the greens in small bags in portions and place in the freezer.

You can also freeze the chopped leaves in ice cube trays. To do this, fill the ice molds with the resulting mixture and put them in the freezer for a couple of hours. Remove the molds, hold at room temperature for a few minutes, remove the frozen green cubes, and place in a bag.

Place in the freezer for permanent storage. It is very convenient to steal such a cube in the first courses.

Wild garlic can be stored in the freezer for no more than 6 months.

How to choose and store wild garlic?

Wild garlic, which grows in many places in our area, is available for individual collection in wild form. At the same time, pay attention to the places where you are going to harvest it: in environmentally unsafe areas it is better not to do this.

An important difference from lily of the valley. Bear's onion (wild garlic) is extremely similar to lily of the valley flowers. But, lily of the valley leaves are extremely poisonous to the body, they can harm it. A distinctive feature of wild garlic: its pronounced garlicky smell!

You need to know the norm for calba consumption: no more than 4-8 leaves per day, no more than 3-4 times a week. If you overdo it, you may experience severe insomnia, an upset stomach, and even some problems with the heart and gastrointestinal tract.

Choosing wild garlic - what to pay attention to. If you buy wild garlic in a store (which is recommended) or at the market (preferably in trusted places), then there are only a few criteria that you need to focus on in order to choose a high-quality healthy product: a pronounced smell of garlic, green, fresh and not overly rough leaves.

Limp leaves are one of the signs that the plant was cut a long time ago, or it was stored in improper conditions, and very rough leaves are a signal indicating that the wild garlic was collected after it bloomed. Both can cause harm to the body when consuming such a product. The leaves should appear healthy and whole.

How long can I store fresh leaves? Wild garlic retains its healing properties for 3-4 days if it is placed in the refrigerator in a special film intended for food, or in polyethylene. You can put the wild garlic herb in a bowl of drinking water, then place it in the refrigerator. The plant can be frozen and dried, retaining a significant part of its properties. But, of course, the healthiest wild garlic is fresh, just picked.

What to cook from fresh wild garlic

  1. Its composition depends on the degree of freshness of wild garlic. But freshly picked greens can last no more than 4 days. In order to preserve wild garlic:
  2. the plant is first placed in a bag,
  3. remove any remaining air from it,
  4. seal hermetically and place it on the refrigerator shelf.

Fresh wild garlic can also be stored in a paper bag. A tightly sealed plastic container will also work. A mandatory condition is storage in a cold place. In such conditions it will remain fresh for several days.

We suggest you read How to pickle cauliflower

Another way to store fresh wild garlic is in a jar of water. The grass is placed in it like a bouquet, so that only the stems are in the water. And then placed on the refrigerator shelf.

There are several ways to harvest this grass for the winter. One of the popular types of preparing it is pickling, but you can pickle or ferment it.

You should not store wild garlic in any form for more than a year: its aroma and most of its beneficial qualities will be lost. In addition, the taste of the grass will not change for the better. It is better to make fresh preparations in the spring.

Even knowing how to properly store wild garlic does not guarantee that its consumer quality will be good. Therefore, there is no need to add a large amount of spices to it. In addition, this herb does not always combine with other greens. You can mix it without compromising quality only with tomatoes and garlic. At the same time, you need to add the latter to it within reasonable limits in order to slightly enhance the garlic aroma and spicy taste.

A variety of sauces, salads, sautéing for borscht or cabbage soup. Delicious fillings for pies. Use as a spice for meat and fish dishes.

You can roll cabbage rolls out of the leaves into tubes and stew them in sour cream sauce.

A simple recipe with wild garlic - salted lard, minced in equal quantities with leaves. An excellent addition to first courses. And just eat it with bread.

A wonderful healthy plant, a storehouse of vitamins. The only drawback is that it is suitable for food only 2 weeks a year, before flowering.

To better preserve wild garlic and protect it from wilting, there is a simple and reliable way. It should be sprinkled with cold water and placed in cling film or a plastic bag. Wrap tightly and place in the refrigerator.

True, it cannot be stored in this form for very long, no more than 4 days. To extend the shelf life to 1.5 years, you need to freeze the grass in the freezer.

There are options for storing pickled wild garlic.

The first method is designed for 1 kg of wild garlic.

  • 1 liter of water;
  • 1.5 tablespoons each of sugar and salt;
  • 100 g 9% vinegar.

Boil water, dissolve sugar and salt in it. Just before pouring, pour vinegar into the jars and bring to a boil. But don't let it boil!

Then everything is simple. Sterilize the jars and rinse the wild garlic well. Place peeled garlic cloves and spices in jars, and place wild garlic shoots on top. Pour over hot marinade. And again for sterilization. This can be done in different ways: in a water bath or in a convection oven. You can put it in the oven on convection mode at 150 degrees for 10-15 minutes.

To prepare pickled wild garlic using the second method, you need 1 liter of water with salt, sugar and vinegar. Proportions are the same as in the first recipe.

Place pre-washed wild garlic in cold water for several hours to remove the bitterness. Place bunches of stems, 15 to 20 pieces each, vertically in tall jars and pour in lukewarm (not hot!) marinade. The solution should completely cover the plant stems.

Marinate for a week, tasting on the fifth day. Then boil the marinade and roll it into jars.

Read: Storing zucchini at home

Before storing wild garlic fresh, you must first buy fresh herbs and follow storage rules to avoid spoilage and drying out.

A fresh plant has special signs of freshness. Firstly, the leaves of this plant should not look limp, curled, dense or rough. Strongly grown shoots indicate an adult plant. Secondly, the shoots have a characteristic slightly garlicky smell.

Everything is used for food: bulbs, leaves, young shoots, and even flower shoots. But, wild garlic is consumed before it begins to gain color. Also, the plant is used with caution, given its garlicky taste, so as not to spoil the dish.

A plant can lose its beneficial qualities in a relatively short time. It is best to store cut wild garlic in a glass or jar of water and keep it in the refrigerator.

Wild garlic, as it is popularly called, will remain fresh for about a week, retaining its valuable properties and vitamins.

Wild garlic, which has other names (such as wild onion, forest garlic, levoorda) is considered a perennial herbaceous plant. It has been used for a long time in cooking and even in pharmaceuticals. The plant is prepared in advance because its growth time is not long at all. Wild garlic is salted, fermented, pickled, dried and frozen in the freezer.

There are several opinions on how to preserve a plant at home. You cannot store fresh herbs in the refrigerator for more than four days. Although the appearance may remain normal, the taste and aroma will no longer be what they were at the beginning.

Of course, you can keep wild garlic fresh for several days, but this takes into account the fact that during these days the entire supply of shoots will be used. In the worst case, the remaining plants can be chopped, add a little salt and put in a glass container. Then its shelf life will last another 3-4 months.

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Ramson for the winter

No sooner has winter ended than we begin to think about preparations again. In winter, we supported our immunity, reminded ourselves of the tastes of summer, and simply pampered ourselves with all kinds of pickles. With the arrival of spring, a new harvesting season began. But what kind of preparations can we talk about when the snow has just melted and the first greenery has just begun to appear? Along with the first greens, wild garlic begins to appear - a plant familiar to many with its light garlicky taste and a whole list of vitamins and nutrients. Of course, having yearned for greenery over the winter, you want to eat everything only fresh, but it is useful to prepare wild garlic for the winter, so that even in winter you can replenish your supply of vitamins, maintain strength, good health and good mood.

In order to have time to prepare wild garlic for the winter, you need to know that the leaves and stems of this plant are collected in May - June, you need to have time to do this before the plant begins to bloom. For preparations, you need to use only the freshest, most beautiful leaves and it is better to process them almost immediately after collection. It is the young juicy leaves of wild garlic that contain a colossal amount of vitamins A and C, which our body so needs during winter colds. In addition to the undoubted health benefits, wild garlic has excellent taste; the leaves and stems can be used as food fresh, as well as salted, pickled or pickled. If you prepare wild garlic for the winter, you can prepare delicious soups, salads, cabbage rolls and pies based on it all year round. Ramson for the winter can be prepared according to a wide variety of recipes, but most often it is pickled. Try preparing wild garlic for the winter using the recipes below, and then, opening a jar filled with bright greenery in winter, your home will be filled with freshness and summer aromas.

Pickled wild garlic
2 kg wild garlic, 1.5 l. water, 40 gr. salt, 1 tbsp. 6% vinegar.


Before harvesting wild garlic for the winter, you need to thoroughly wash its leaves. It is advisable to do this twice. Then you need to decide in what form you want to see the pickled wild garlic. You can leave the leaves whole or dry them and cut them into medium-sized pieces. Bring water to a boil, add salt, stir and add wild garlic. Leave to simmer for 2-3 minutes and then transfer the leaves to prepared jars. Add vinegar to the brine in which the leaves were boiled, stir and pour boiling into jars with wild garlic. Immediately close the jars with lids and leave at room temperature until completely cooled.

Wild garlic marinated with garlic
700 gr. wild garlic, 1 l. water, 60 gr. salt, 2 cloves of garlic, 1 bay leaf, 250 ml. 9% vinegar, 70 gr. Sahara.


Preparing wild garlic for the winter can become even more useful if you add garlic to it, which, in addition to its beneficial properties, will emphasize the pungent taste of wild garlic. Wash the greens thoroughly 2-3 times and dry. Place garlic, bay leaf on the bottom of the jar and then add wild garlic. Prepare the marinade by bringing water to a boil, adding salt, sugar and vinegar, stirring. Pour the boiling marinade over the wild garlic leaves, sterilize the jar for 30 minutes, then roll up the lid.

Wild garlic marinated with mustard
wild garlic stems, 1.5 tbsp. wine vinegar, 1 tbsp. salt, 1 l. water, 1 tbsp. French mustard, a few black peppercorns.


Rinse the wild garlic stems well and soak in cold water for 30 minutes. At this time, you can sterilize the jars in which the wild garlic will be pickled. Place the wild garlic stems tightly into a sterile jar. The stems must be installed vertically. Bring the water to a boil and pour the wild garlic into it. Leave the boiling water in the jar for 5 minutes, then pour it into a saucepan, add salt, pepper and mustard to the water. Bring the water to a boil again and simmer for 2-3 minutes, then add the wine vinegar and immediately remove from the heat. Pour the resulting marinade over the wild garlic stems, roll up the jars and place them upside down. Wrap the jars in a towel and leave them like that until they cool completely. Delicious, healthy wild garlic is ready for the winter.

Pickled wild garlic with spices
700-900 gr. wild garlic, 1 l. water, 50 gr. salt, 50 gr. sugar, cinnamon, cloves, 100 ml. table vinegar.


Rinse the leaves and stems of wild garlic thoroughly and leave in water for several minutes. At this time, sterilize the jars. Place wild garlic into prepared jars. Bring water to a boil, add salt, sugar, cinnamon and cloves to taste, you can add other spices. Boil the marinade for 2-3 minutes, then add vinegar, stir, remove from heat and pour boiling marinade over the wild garlic. Sterilize the jars and roll up the lids.

Other wild garlic preparations for the winter are no less tasty. Whatever method of preserving wild garlic you choose, it will definitely turn out very tasty and retain all its beneficial properties for a long time. However, it is worth considering that not all wild garlic is suitable for preservation, but only the juiciest stems and young leaves.

Salted wild garlic for the winter
1 kg of wild garlic, 1 l. water, 50 gr. salt.


Rinse the wild garlic well and put it in a jar. Prepare a brine from boiling water and salt. Strain it and let it cool. Fill the wild garlic with brine, cover it with a wooden circle and place pressure on top. Foam may appear on the surface; it must be removed and the pressure washed with a saline solution. After 2 weeks, the jar can be closed and stored in a cool place.

Canned wild garlic for the winter with salt
1 kg of wild garlic leaves and stems, 500-700 gr. coarse salt, maybe sea salt.


Wash the wild garlic leaves thoroughly, soak in water for 30 minutes and rinse again, then scald with boiling water. Place a layer of wild garlic in a sterile jar, then a layer of salt, again a layer of wild garlic, and so on until you fill the entire jar. Close it with a lid and store it in a cool place.

Wild garlic in tomato sauce
2 kg wild garlic, 800 ml. water, 200 gr. tomato paste, 2 bay leaves, 4 tbsp. salt, 2 tbsp. sugar, 4-5 peppercorns.


Wild garlic prepared in this way will become a real decoration for your table for the winter and will delight loved ones with its unusual taste and aroma. Rinse the wild garlic well and scald with boiling water. Bring water to a boil, add 200 gr. tomato paste, a few peppercorns, 2 bay leaves, salt and sugar. Stir well and wait for the brine to boil again. Place wild garlic in jars and fill with boiling brine. Sterilize the jars for 20 minutes, then close the lids.

Canned wild garlic for the winter
1 kg of wild garlic, 200 gr. tomato paste, 250 ml. vegetable oil, 1 tbsp. sugar, 1 tbsp. salt.


Rinse the wild garlic well, dry it and pass through a meat grinder. Add tomato paste, vegetable oil, sugar and salt to the wild garlic. Mix everything thoroughly, put the mixture on the fire, bring to a boil and boil for 1 minute. Then immediately pour the mixture into sterile jars. 0.5 l. Sterilize the jars for 20 minutes, then roll up the lids. Cool at room temperature and store the workpiece in a cool place.

From all these preparations you can prepare many delicious dishes, add them to salads, meat dishes, soups or pies. Wild garlic is a truly valuable product that has a very short harvest period, so have time to make wild garlic preparations for the winter so that at any time you can open a jar, inhale the refreshing summer aroma and feel the sharp, incomparable taste.

Alena Karamzina

Popular varieties

Variety "Bear's Ear", the plant of this variety is low-growing, high-yielding, with wide, succulent leaves. The plant is resistant to fungal diseases, but sometimes dies from putrefactive lesions of the onion. From one square of land you can collect up to two kilograms of fresh herbs.

The “Bear Cub” variety differs from the “Bear Ear” in its elongated foliage and tall growth. In the ripeness phase it reaches 35-45 cm in height. The leaf size varies from 8 to 25 cm. The yield of the plant is average; with proper care, you can get up to one and a half kilograms of greenery from one square of land.

Variety "Bear Delicacy", a medium-sized variety with high yield. Leaf dimensions are about 15 cm. Height is about 20 - 30 cm. From one square meter you can get up to 2 kilograms of spicy herbs.

How to preserve dried wild garlic

Finely chop fresh wild garlic (leaf blades), dry it and place it in glass jars for storage - in winter, instead of seasoning it in borscht.

Storing wild garlic in dried form allows it to remain usable for quite a long time. But at the same time, the grass loses its bright aroma. For those who find it very harsh, this storage method is better.

When dried, only a small part of the beneficial substances contained in this plant is lost. And you can use this preparation as a seasoning for sauces, soups, meat, etc.

You can use the following procurement method:

  • Well-washed leaves are laid out on a towel and dried.
  • Then they are cut into pieces and placed on a tray, which is placed in a ventilated, dry, dark place.
  • You can also use an electric dryer, in which the temperature is set to 35°C - 40°C.
  • Well-dried grass is placed in linen bags and stored for one and a half years.

How to dry wild garlic

Mostly young wild garlic leaves are dried. In dried form, they are more suitable as a herb for flavoring dishes; they are added to dough when baking bread, and infused with oil.

You can dry it in the oven, air or electric dryer. The last option is the most convenient and fastest. When drying in the oven, you need to strictly set the required temperature and the smell can be stronger.

When air drying, there should be good air flow and no direct sunlight. It is better to cover the chopped leaves with gauze to preserve their color.

Before drying, sort the leaves, remove any traces of spoilage and rinse thoroughly with cold water. Dry with a towel or paper napkins. Cut as desired and spread in a thin layer on a baking sheet, towel, cloth or other surface.

There is another drying method. It consists in the following.

Prepare the leaves. Weigh them.

Bring water to a boil in a large saucepan and add salt. For 100 grams of fresh leaves, take 1 tablespoon of table salt (not iodized).

Place the leaves in boiling water and blanch for 2 minutes.

Drain in a colander and arrange each sheet separately in a single layer on a baking sheet.

Preheat the oven to 50 degrees and place a baking sheet in it. Drying will take about 4 hours.

Grind the dried leaves with a pestle in a mortar or grind in a food processor.

It should be stored in a glass jar with a tight lid in a dark place.

The taste of greens is similar to garlic.

Wild garlic is often used as a means to cleanse the blood and stomach. In folk medicine, the plant is used as an antiscorbutic and anthelmintic. It can also enhance intestinal motility.

That is why this green is used to combat various infectious intestinal diseases, skin rashes, and colds. You can make a tincture from wild garlic. It helps well with diseases such as rheumatism and gout. The vitamin complex contained in the plant can have a rejuvenating effect on the entire human body. That is why, having the opportunity to purchase or grow wild garlic, never refuse it.

If you decide to prepare salads or dishes using this greenery, you should know that the most delicious leaves of the plant are those that grew in the shade, without direct sunlight. The optimal temperature for growing greens is 12... 17 °C. The plant loves abundant watering. Therefore, drought and high temperatures can spoil the taste of greens.

In the freezer

You can store wild garlic for the winter in the freezer. In this case, not only the leaves, but also the stems of the plant are frozen.

  • The leaves need to be washed very well, dried and cut, as for a salad, and the stems should be chopped more.
  • Chopped greens are poured into small bags, after which they are rolled into rolls.
  • If zip bags are used for freezing, they are filled with wild garlic two-thirds. Then remove as much air as possible by twisting. Zip it up tightly and put it in the freezer.

Before storing fresh wild garlic in the freezer as a puree, the washed and dried grass is crushed using a blender or meat grinder. Then spread the resulting green mass into small silicone molds and place them in the freezer.

After about a day, when the mass freezes, it is removed from the molds and transferred to bags with an airtight zipper.

Frozen wild garlic puree is added to various vegetable, meat and first courses. It can also be used in baking.

It is also possible to blanch the greens for 30 - 60 seconds, after which they are cooled, slightly dried and distributed portionwise into zip bags.

Storing wild garlic in the freezer helps preserve its taste and beneficial qualities for a long time. Under such conditions, it retains its original properties for one and a half years. But repeated freezing leads to the loss of most of the vitamins, so it is recommended to freeze the grass in small portions.

We invite you to familiarize yourself with Planting vegetables in the fall

Culinary secrets

Freezing wild garlic is the easiest way to prepare it for the winter. You can handle this even without culinary experience. For best results, follow the tips below.

  • Don’t forget to remove the “boots” from the wild garlic and remove the flower stalks.
  • Wash the wild garlic thoroughly so that no soil or sand remains on it.
  • Wild garlic prepared for freezing must be not only clean, but also dry. You can dry it quickly by wrapping it in a towel or other fabric that absorbs moisture well.
  • How to chop wild garlic depends on the specific recipe.
  • When planning to store wild garlic in bags, choose the most dense and well-closed ones, since wild garlic is very aromatic and can transfer its smell to other products lying next to it in the freezer.
  • To freeze wild garlic, it is convenient to use special ziplock bags. This plastic zipper can be opened and closed again with just the right amount of greenery.
  • You should not defrost and refreeze wild garlic - this will have a bad effect on its taste, appearance and safety.
  • The shelf life of wild garlic is from 6 to 12 months - it all depends on the shelf life of the products with which it is mixed when harvested. It should be stored at 18 degrees below zero.

You can freeze wild garlic in bags and containers. Making ice cubes and wild garlic figurines is popular. You will find all the best ways to freeze a flask below.

Tip: indicate the date of harvesting wild garlic for the winter on bags and containers so as not to expire the product.

Salted wild garlic

For the recipe you will need:

  • wild garlic;
  • salt;
  • horseradish leaves;
  • black currant leaves;
  • oak leaves;
  • mint;
  • allspice.

Large quantities will require a keg. Place bundles of young shoots of the plant and all other ingredients in it. Pour cold water with salt dissolved in it 1.5 tablespoons per 1 liter. Place oppression on top. Leave for at least a month.

Second way

Place thoroughly washed wild garlic into the pre-cooked and strained saline solution. Place everything in a wide saucepan. The solution must be hot. Make oppression out of available means. The best option is a wide plate with a jar of water or large dumbbells on top.

Keep the pan warm for 14 days, periodically checking the contents and skimming off the resulting foam so that the product does not deteriorate. Taste the product for saltiness. As soon as the greens are well salted, put them in jars and put them in the refrigerator or on the balcony.

The shelf life of wild garlic with salt is approximately 3 – 4 months. Make the preparation as follows:

  1. The grass is washed and dried well, then chopped and placed in an enamel container.
  2. Salt is added to the resulting mass in the amount of 1 tsp. per 100 gr. greens and mix thoroughly.
  3. The workpiece is placed in a glass container and compacted, after which it is tightly closed.


Pickled wild garlic bulbs

This is a purely autumn preparation, when the time has come to collect wild garlic bulbs.


  • onions with petioles - 5 tbsp.;
  • table vinegar – 1.5 tbsp;
  • sugar – 50 gr.;
  • salt – 3 tbsp. spoons;
  • water – 2.5 tbsp.;
  • peppercorns – 2 tbsp. spoons;
  • mustard seeds – 3 tbsp. spoons.


  1. Wash and dry the bulbs of the harvested plant.
  2. Place in sterile jars.
  3. Boil water with salt, sugar, vinegar, mustard seeds and pepper.
  4. Pour the hot marinade over the wild garlic and seal immediately.
  5. Turn the jars over, cover with a towel and leave to cool.

Pickled wild garlic can be stored in the cellar or refrigerator.

Salted wild garlic with butter

Olive oil will soften the taste and extend the shelf life of the delicious snack.

For 0.5 kg of wild garlic leaves you will need 0.5 liters of olive oil (unrefined) and a small spoon of coarse salt.


  1. Wash and dry the green leaves.
  2. Cut into small pieces, pour into a food processor bowl and add salt and oil.
  3. Transfer the resulting aromatic mixture of wild garlic and oil into dry jars.
  4. Pour a little more oil on top and roll up.

The paste can be stored for at least a year in a cool place. Pickled and pickled parts of the plant can be served as a separate dish or added to meat soups or salads. Wild garlic prepared with vegetable oil will replace pasta sauce.

Pickled wild garlic buds

You need to collect flower buds that have not yet opened in the forest. Only when they are dense and hard to the touch will they taste sharp and have a pleasant crunch.

You will need:

  • 300 gr. buds;
  • 2/3 cup white wine vinegar;
  • 50 gr. Sahara;
  • bay leaf;
  • anise;
  • 5 gr. salt.


  1. Rinse the buds, dry them and place them in sterile jars.
  2. Prepare a solution of water, salt, sugar and vinegar. Bring to a boil and add bay leaf and a little anise.
  3. Pour the marinade into the jars and immediately screw on the lids.

Pickled buds are added for a spicy taste to meat or fish dishes. They successfully replace expensive capers.


Fresh wild garlic is a valuable source of nutrients and fiber. Greens contain a lot of vitamin A and beta-carotene, but the leader is vitamin C. Just 100 grams of the product covers the daily requirement for it by 111%. It contains biotin and vitamin K, riboflavin, choline and pantothenic acid, pyridoxine and vitamin B9. Of the macroelements, the leading role in the composition is played by:

  • silicon,
  • potassium,
  • phosphorus,
  • calcium,
  • magnesium,
  • sulfur.

Among the microelements, cobalt, iodine, selenium, zinc and molybdenum are of greatest importance. Their presence determines the benefits of wild garlic for the body. Young leaves also contain vegetable protein and organic acids. The almost complete absence of fats allows them to be successfully used in the diet menu and included in lean dishes.

Chemical composition of wild garlic (calorie content)

Calorie content of wild garlic: 36-38 kcal per 100 grams of product Protein content - up to 3 grams, carbohydrates - up to 7 grams, fat - about 0.2 grams. These indicators may differ slightly in plants selected in different regions.

The plant contains about 85 grams of water, almost 7 grams of dietary fiber, and 1.2 grams of ash. There are no less vitamins in this plant.

So, most of all:

  • Vitamin A – 4.4 grams.
  • Vitamin B1 – 0.04 g.
  • Vitamin B2 – 0.15 mg.
  • Vitamin C – almost 100 milligrams.
  • Niacin – 0.5 mg.
  • Folic acid – 42 mcg.

It also contains essential oils, fats and organic, very valuable amino acids. It should be noted that calba plants contain sufficient mineral salts, which are represented by macro- and microelements:

  • potassium
  • iron
  • calcium
  • fluorine
  • sulfur
  • iodine
  • copper
  • fluorine
  • zinc
  • sodium
  • boron and so on.

How to cook wild garlic in tomatoes for the winter

Rinse the wild garlic and dry well. Chop coarsely, only the petioles are smaller. Fill tightly into sterilized 0.5 liter jars.

Prepare tomato juice marinade:

  • 1 liter of tomato juice;
  • salt - 1 tbsp;
  • 2 tbsp. Sahara;
  • peppercorns - 2-3 pcs.

Boil the marinade and pour boiling water into the jars. Cover with a lid and sterilize the pan for exactly 1 minute from the moment the water boils in the pan. Pull out the jar, screw it on, turn it over. As soon as it cools down, you should immediately put it in a cold place, preferably in the refrigerator for a day, then store the wild garlic with tomatoes in the cellar, if you have one.

A good winter salad of wild garlic and tomato.

Fry onions, wild garlic, peeled tomatoes or tomatoes in equal proportions separately. Mix everything in a large container, add salt and pepper to taste. Place in jars, roll up and place in a cool place.

Bear onion, or wild garlic, is a very useful plant, loved by many residents of Russia. But, unfortunately, its habitat is decreasing catastrophically.

In 1921, Professor Nikitsky Ya. Ya. wrote: “The wild garlic is brought to the markets by cartloads and is sold in great demand. Entire caravans were sent to harvest it. It is very useful in its raw form, but a lot is prepared for future use - chopped like cabbage and salted, or fermented in barrels, stored on glaciers.”

How much time has passed since those times, but the popularity of the plant continues.

How to cook wild garlic

What kind of dishes can be prepared from wild garlic? The recipes will delight you with their variety - soups and main courses, appetizers and salads.

Cream of wild garlic soup

Aromatic and vitamin-rich soup - wild garlic puree - a good source of beneficial microelements in early spring. The body, hungry for fresh greens during the winter, will joyfully accept this miracle - soup. For preparation we will need:

  • a bunch of fresh wild garlic - 120-150 g;
  • onion - 1 pc.;
  • leek – 1 pc.;
  • liter of meat or chicken broth;
  • potatoes - 3-4 tubers;
  • sour cream – 200g;
  • dry white wine – 25 ml;
  • a tablespoon of butter;
  • salt, pepper, vegetable oil and bay leaf - to taste.
  1. You need to start cooking by cleaning the herbs and vegetables. Chop the onion finely and chop the leek into half rings. We cut the peeled potatoes the way you like - into cubes, bars, etc.
  2. The leaves of the flask are washed under running water and left until the water has completely drained (it is convenient to use a sieve), then they are cut into several pieces each.
  3. Heat a spoonful of vegetable oil and butter in a deep saucepan and fry onions (both types). Pour in the broth, add potatoes, and salt. When the potatoes are ready, add pepper and sour cream, wine and bay leaves. The soup itself will tell you how long to cook the wild garlic in the soup; as soon as it boils again, it is removed from the stove.
  4. The dish, cooled slightly, is poured into a blender, after removing the bay leaf, crushed to a puree and poured into plates.

Fried wild garlic

Perhaps fried bear onions are the simplest thing that can be prepared from wild garlic. There are many ways to fry it, but the easiest recipes to follow are:

Ramson with egg: in a small amount of vegetable oil, thoroughly fry the flask until soft, salt and pepper, and at the end of cooking, pour in beaten raw egg and bring until fully cooked.

Pre-boiled and then fried wild garlic shoots. Boil the stems in salted water for about 7 minutes, then drain in a colander, allow the water to drain completely, and fry in oil with the addition of 1-2 tablespoons of tomato paste.

Ramson with carrots and onions. It is prepared like this: sauté carrots and onions in vegetable oil as for soup, then the stems, cut into 2-5 cm pieces, are fried, not forgetting to add salt.

Prepared by any frying method, it can be eaten both as a dish on its own and as a side dish for meat.

Ramson in Chechen

This option is close to the simplest fried recipe. Ingredients:

  • stems of young wild garlic – 500-600g;
  • melted butter – 80 g;
  • to taste - salt.

Before cooking wild garlic in the Caucasian (or Chechen) way, the shoots are cleaned of roots and membranes, washed and boiled for 5 minutes in boiling water. Then put it in a colander and let every drop of water drain. Next, heat the ghee in a frying pan and fry the wild garlic until golden brown. They eat it with wheat flour flatbread.

How to cook wild garlic in tomato

Ramson in tomato turns out very good. The recipe is simple, but the taste is amazing. Everything you need to create a dish:

  • wild garlic shoots - 700 g
  • odorless vegetable oil - 3 tbsp. l.
  • salt and refined sugar - a tablespoon;
  • tomato paste - 300 g;
  • table vinegar 9% - 2 tbsp. l.

To make the bear's onion easy to clean, immerse it in warm water for half an hour. Then remove the roots and films, hard leaves. In a frying pan, simmer the stalks, add oil (a tablespoon) and ¼ cup of water. After about 10 minutes, when the water has completely evaporated, add the rest of the oil. Now add tomato paste, salt and sugar. Let it simmer for another 8-12 minutes. That’s it, the aromatic side dish for the meat is ready!

Wild garlic salad

Have you tried wild garlic salad? Their recipes are varied! I offer the most delicious and fortified ones - choose yours, any of them can be prepared without any problems!

Cucumber - wild garlic egg salad

The recipe for a simple and tasty homemade salad is as follows:

  • We take the ingredients: a couple or three homemade fresh cucumbers (150 grams), 2 boiled eggs and wild garlic leaves.

Grind the ingredients, mix, add salt and season with sour cream or mayonnaise. This wild garlic salad with egg and cucumber is a storehouse of vitamins and at the same time low in calories.

Carrot and wild garlic salad

To prepare we take:

  • carrots - 2 pcs.;
  • dressing for Korean carrots – 10 g;
  • wild garlic stems - a couple of bunches;
  • olive and sunflower oil – 30 ml each;
  • for salad dressing - mayonnaise, sour cream or other favorite sauce -30g (optional!).

Prepare in this order:

  1. Boil the bear onion in boiling water for 5 minutes and drain in a colander.
  2. Peel and grate the carrots.
  3. Mix carrots and wild garlic in a convenient bowl, season with herbs.
  4. Heat the oil in a frying pan. Then pour in the salad, mix and leave to brew for a day.

Wild garlic meat salad

Ingredients for salad:

  • wild garlic stems and leaves - 200 g;
  • meat (pork, chicken or beef) - 200 g;
  • boiled egg – 1 pc.;
  • mayonnaise - to taste.
  1. Be sure to wash and clean the wild garlic, then boil it for 5 minutes in boiling water. After this we discard it in a colander. Cut the boiled meat into cubes and chop the egg. Mix the ingredients and season with mayonnaise.
  2. If the meat is fatty, you can use natural yogurt or low-fat sour cream instead of mayonnaise.

With butter

You can make a sandwich mixture from wild garlic. To do this, the grass is washed, dried and cut into smaller pieces (you can grind it with a blender).

Salt and pepper are added to the resulting mass to taste. After which the resulting mass is mixed with lard, passed through a meat grinder, or butter.

Then you need to form the mass into small sausages, wrap each in film and freeze. This preparation can be used until spring, until fresh wild garlic appears.

Contraindications for use

The consumption of wild garlic is contraindicated for people with open stomach ulcers, gastritis, inflammatory bowel diseases, since wild garlic is a pungent herb.

It is also not recommended for use by pregnant women, due to an increase in the overall tone of the body and the possible development of prolonged heartburn. Persons with diseases such as cholecystitis and pancreatitis are recommended to limit the consumption of wild garlic.

Wild garlic is contraindicated for people with individual intolerance and allergies. Wild garlic increases stomach acidity. The herb is contraindicated for patients with epilepsy. If consumed in excess, it can upset digestion and lead to sleep disturbances.

Despite the above contraindications, moderate consumption of wild garlic will not harm your health, but, on the contrary, will help restore strength after illness and increase local immunity.

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