How to make Wild Garlic Salt

A great way to make the most of the very short wild garlic season is to find delicious ways to preserve them so that they can be enjoyed all year round. The deep intense flavour of wild Garlic foraged from the forests on the Rhine blended with sea salt makes this seasoning really healthy and addictive. This flavoured salt gives every dish that certain something extra and can be enjoyed in a variety of ways. It's ideal as a finishing salt for barbecued meats, sprinkled over fresh vegetables, on pasta, or baked into fresh bread. Use sea salt for your infused salt. It is much more aromatic and contains no additives such as iodine, which can lend a bitter taste to foods salted with table salt. Whether you take a small or large crystals is up to you. Coarse sea salt with wild garlic is perfect for the spice mill.

500 g Sea salt, fine or coarse
100 - 200 g Wild garlic leaves, roughly chopped (depends on how green and strong you prefer)

Rinse the wild garlic leaves and pat them dry using kitchen paper or a kitchen towel. Roughly chop the wild garlic leaves.
Place the chopped garlic leaves in a food processor. Add in 100 grams of sea salt. Blend them into a smooth paste.
Pour the remaining salt into a bowl and add the wild garlic paste. Mix thoroughly until all of the salt is consistently green throughout.
Spread out the mixture in a thin layer on a baking sheet lined with parchment paper. Let the wild garlic sea salt dehydrate in the oven for about 2-3 hours at 50C/120F degrees. You can also dehydrate the infused salt in your dehydrator. Check the salt once an hour and mix to make the salt dehydrate completely. If weather allows, dry the mixture in the sun for 24 hours or until completely dry.
Place the wild garlic sea salt in an airtight container and leave it in a cool, dry, dark location. The flavoured salt does not have an expiry date but will lose its intensity over time. If you store it properly, it can potentially have an indefinite shelf life. But for optimal flavour and colour, use it up in 2-3 years or just until next wild garlic season.

46 comments:

Whats Cookin Italian Style Cuisine 7/4/22 12:25: Very unique to me and intriguing!
Lola Martínez 7/4/22 12:31: Has encontrado una manera excelente de conserva este ajo silvestre, una planta que no conocía por cierto, me gustaría probarla, seguro que da a las comidas un sabor muy rico.
Un saludo.
Tom 7/4/22 13:24: ...a beautiful green.
Nancy Chan 7/4/22 13:39: I have not come across wild garlic and even if I do, I wouldn't know. Sounds so interesting.
Christine 7/4/22 13:58: This looks wonderful!
DEZMOND 7/4/22 14:11: That sounds like an uber lecker seasoning! I actually saw a ton of wild garlic at my local greengrocer this morning but forgot to buy some. We usually put it in filo pastry cheese pies.
Mbul Kecil 7/4/22 14:19: The seasoning full of healthy taste..

i like the green color

thank you dear for the great recipe

have a nice day
foodtravelandwine 7/4/22 15:23: This looks fantastic!!....full of flavor and good antioxidants!!...I love it!!.......Abrazotes, Marcela
kathyinozarks 7/4/22 15:43: Love this thank you will be pinning it too
Irma 7/4/22 16:04: This looks really good.
This is a healthy seasoning.
Greetings Irma
Bill 7/4/22 16:21: This looks fantastic.
My name is Erika. 7/4/22 16:34: What a great idea. I bet you could do this with other season greens also, as long as they are tasty. hugs-Erika
Pam 7/4/22 19:12: What a great idea. Love those little wooden bowls.
speedy70 7/4/22 20:10: Molto utile, grazie!!!
Raymund 7/4/22 22:46: Will give this one a shot! I love garlic
Cooking Julia 8/4/22 00:03: I love this recipe! Just have to find wild garlic...
Brian's Home Blog 8/4/22 00:47: That's very interesting, I've not tried anything like that before.
Happy Retiree's Kitchen 8/4/22 01:49: This looks amazing and so interesting Angie. I've never seen wild garlic or garlic leaves that I can use like this. I thought you would be using garlic cloves when I read the title. How did you come by the wild garlic from the Rhine? Beautiful photography as always. I wish I knew how to combine two photos together like you do in Blogger, I've tried but doesn't seem to work. I'm more a cook than a photographer alas. Great post Angie
J.P. Alexander 8/4/22 04:33: Hay que buena idea. Te mando un beso y gracias por la receta.
Angie's Recipes 8/4/22 07:56: @HAPPY RETIREES KITCHEN To combine photos together you can use html. It's easy. On my sidebar, you can find the links on html tutorial. For the wild garlic, just google it. That's how I found out where to pick them.
Josiah - DIY Thrill 8/4/22 10:04: I'll have to try making this garlic salt, thanks for sharing!
Rose world 8/4/22 10:46: Your garlic spice looked nicer than the packed one in supermarket. I bet own made spice is better and nicer.
Sherry's Pickings 8/4/22 12:43: how marvellous to go foraging. i don't think we have wild garlic here!
Yvonne @ Fiction Books Reviews 8/4/22 13:32: We never usually have any added salt with our meals, for health reasons, so I don't even keep any in the pantry!

However this looks and sounds so good, that I feel another illicit foraging expedition coming on!

Thanks for sharing and enjoy your weekend :)
Liz That Skinny Chick Can Bake 8/4/22 14:10: What a delicious way to preserve the flavor of wild garlic when it's not in season! I can think of so many ways to use this delicious seasoning :)
thepaintedapron.com 8/4/22 15:46: This sounds wonderful! Unfortunately I don't have access to a forest on the Rhine to forage :)
Kitchen Riffs 8/4/22 15:54: Such a neat idea! I sometimes -- rarely; OK, really rarely! -- make flavored salts. Never ever thought about doing it with wild garlic, though. Maybe because when I'm lucky enough to get it I snarf it up immediately as part of a dish I make? Gotta save some for salt making next time I have some. :-)
David 8/4/22 16:13: Angie, At my stage and age I'm not doing too much foraging in the woods. Interesting though... Take Care, Big Daddy Dave
savorthebest 8/4/22 22:20: This is such a great way to use wild garlic!
Paola 8/4/22 22:41: I like the green color.
Nammi 9/4/22 10:05: Oh that is one thing I want to do, to go foraging. have a nice weekend.
babYpose 9/4/22 11:02: Love the magazine like photos. Wild garlic is good with pasta, i think. Its nice you have it preserved. Happy weekend dearie.
Eva Taylor 9/4/22 12:34: Such a beautiful colour. The flavour must be incredible.
Eva http://kitcheninspirations.wordpress.com/
eileeninmd 9/4/22 20:40: Hello,
The wild garlic sounds interesting, a great idea. Take care, enjoy your weekend!
Królowa Karo 10/4/22 09:20: Great idea!
gluten Free A_Z Blog 10/4/22 18:23: Angie,
I am intrigued with this recipe and absolutely love the color. Do you forage the garlic yourself? Such a great way to keep enjoying the garlic and preserve it.
Angie's Recipes 10/4/22 19:27: @gluten Free A_Z Blog Yes. Actually just came back with 2 huge bags :-) The flavoured salt smells really amazing!
P-and-P 11/4/22 12:54: That's a great idea. Thank you for sharing! :)
Dawn @ Words Of Deliciousness 12/4/22 01:34: This sounds amazing. What a great way to make garlic salt.
Evelyne CulturEatz 12/4/22 13:37: I absolutely love this recipe. WOuld it work with garlic scapes?
Angie's Recipes 12/4/22 16:58: @Evelyne CulturEatz Garlic scapes are all stalks, so I am not sure about it, but chives would work.
Valentina 13/4/22 21:10: I absolutely love this, Angie. I know exactly what I'll be looking for this weekend at the Farmers Market! :-) ~Valentina
bread&salt 16/4/22 22:01: This looks very interesting! I havent used wild garlic before. I am not sure whether i find it here or not. Thanks to info.
Easyfoodsmith 19/4/22 08:20: I am loving all the pictures of this post and that brilliant green colour is so beautiful and of course the flavours of garlic are enticing :)
Noob Cook 3/5/22 13:22: What a great & gourmet way to enjoy a seasonal ingredient all year round!
Choclette 3/5/22 18:43: Wild garlic salt is on my list to try. It will have to wait until next year now though as ours is all over. Your photos are fantastic and what a gorgeous green that salt is.