© 2022 | http://angiesrecipes.blogspot.com
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Wild Garlic in the Woods
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
Wild garlic, aka ramsons, or ramps, or bear’s garlic (Bärlauch), is expensive to buy (100 g=2 Euro) but free to forage. Just make sure you’re picking the right thing: the leaves of wild garlic are easily mistaken for lily of the valley (Maiglöckchen), and also autumn crocuses (Herbstzeitlose). They are both poisonous and neither of these two smell or taste like garlic or chives. The best way to identify wild garlic is by smell. Crush a leaf in your hand and the aroma should smell strongly of garlic.
Wild garlic is used traditionally throughout Europe as a spring tonic due to its blood-purifying properties, similarly to bulb garlic, it is also thought to lower cholesterol and blood-pressure, which in turn helps to reduce the risk of diseases such as heart attack or stroke.
Picked wild garlic leaves will keep for 3-4 days in dark and cook place (a plastic bag in the salad draw of your fridge is ideal), but the flowers are best used on the day they are picked. The whole plant of this punchy springtime herb is edible and can be used in pestos, garlic butter, soups, tarts, marinades and more. This wild garlic flavoured butter is extremely versatile – use to spread onto a sourdough bread, to make garlic pull-apart bread or gnocchi, to toss with pasta or melted over a griddled steak or baked potato.
Wild Garlic and Ginger Butter
inspired by this recipe on Küchengötter
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- Peel and finely chop the ginger, preferably press it through a garlic press. Wash the wild garlic thoroughly, then spin dry them using a salad spinner. Finely chop the dried wild garlic. Peel the garlic and press through a garlic press.
- Place the softened butter in a bowl with salt, then juice the lime and add to the butter. Add in ginger, wild garlic and garlic.
- Mix all the ingredients with a hand mixer until combined. The flavoured butter is now ready to use if you're cooking with it straight away.
- Or spoon out the soft butter into a log at the bottom quarter of a cling film and wrap very tightly round the butter, then roll up the rest of the cling film around it. Roll the wrapped butter across the table until you have a smooth log shape. Tie a knot at each end, ensuring you have squeezed out all the air. Chill for at least one hour or until needed. You can freeze the log for a month and cut off slices as needed.
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
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42 comments:
Wow great flavour!
sounds delicious, at our woods home we had wild garlic and wild onions growing-that was nice-just walk around and cut some
Nice and flavorful butter, perfect on red meat!
...we have a plant the is call wild garlic here, but it doesn't look like this. It is hard to kill!
That sure looks pretty!
New to me, sounds like a delicious and fresh meal, spread on bread, love it. Nice photos. Enjoy your day.
Green butter! Did you pick your garlic leaves out in the wild? So lucky.
Angie, does that ever look delicious! I can just imagine how good it tastes of a piece of your homemade bread.
Expensive ingredient but fantastic result. Your presentation make me hungry angie...you're so talended ^^
No creo saber lo que son las hojas de ajo silvestre, a lo más que he llegado ha sido al del bulbo, pero esa mantequilla tiene un color que enamora, seguro que su sabor también lo hará.
Un abrazo.
oh yumm. looks so vibrant! bet it tasted as it good as it looks.
It looks delicious! Thanks for sharing.
I invite you to visit my last post. Have a good week!
I love this so pretty to serve and kick off the Springs season!
WOW! Do you actually go out and forage in the spring. How wonderful! I love having herb butters in the spring to add to recipes.
I think I'd eat tons of it minus the ginger! And such lovely greenery in your photos today! We call it sremush here in my country.
I love love love this idea!....I can imagine the taste of butter with wild garlic with a great German bread....FANTASTIC!!.......Abrazotes, Marcela
Sounds wonderful, a perfect spring recipe!
Love wild garlic! Only see it in farmer's markets for a few weeks every year (if that), and always snatch some up when I do. Terrific recipe -- thanks.
Sounds great, thanks fr=or sharing.
Now that is a pretty & tasty butter!
Angie, From time to time we have found wild garlic growing around where we live. At least, that's what I think it is as when cut or crushed, that amazing garlic smell is present. We've never tried cooking with it though. Great idea! Take Care, Big Daddy Dave
I know there are so many names for wild garlic. We call it Ramps! This time of year you can see it growing crazy along the highways in the southeast. The smell is glorious especially after a soft rain or a fresh mow.
Your recipe using wild garlic is clever and beautiful.
Best,
Velva
Is the a full field of wild garlic? It's beautiful! I've never seen it or tried, but would love to since I'm a huge garlic lover. To be honest, I've never seen it here in the states. Love your ginger garlic butter. I'd be putting it on everything. :)
Se ve muy rica. Gracias por la receta es una buena idea. Te mando un beso.
That sounds so good, I love compound butter.
Your photographs and explanations are so wonderful. Your butter is delightful and looks so pretty. How lucky to have ramps grow wild, I have bought some bulbs to plant in Spring and look forward to copying your recipe. Thank you Angie :D
I bet it is good and it is such a lovely color, especially for spring.
Very different and unique combination. I am sure it must be so healthy and tasty. I havent used wild garlic before. But think we can find it from online markets. Thanks for the recipe.
I love to have compound butters like this on hand - so versatile. And what a fabulous flavor combination. I can imagine it on bread, fish, vegetables, pasta....
I see you've moved onto spring recipes - loving this! Flavoured butter always is a good idea, and it's so versatile, too. Great flavours and colour here!
Wow, Angie, this is the prettiest butter I've ever seen! I'd love to try it on homemade biscuits and even corn of the cob!!
I can't imagine the flavour, but this butter looks so delicious
Wow that indeed looks wild, I love the colour
I have never seen wild garlic, this looks so good..love it!!
OMG! This looks and sounds so good! and all for me, as hubbie doesn't like ginger :)
We have lots of wild garlic growing all over the country, however it is illegal to forage for it apparently, but out in the woods, who is to know - (our secret :) )
Sembra delizioso!
It’s also super important to leave some wild garlic so that they’ll reproduce next year. Here, wild garlic spots are held in great secrecy. The butter must be so tasty.
Eva http://kitcheninspirations.wordpress.com/
What a fabulous idea! But for wild garlic, I wouldn't have the slightest idea where to begin looking. I love the physical properties that wild garlic has for the body! Great presentation too, Angie!
YUM! The butter must be packed with amazing flavours.
Did you pick these wild garlic? The experience must have made the dishes extra delish & memorable.
I think we should rename you Angie the Alchemist. Wow, what a delightful thought to pair wild garlic and ginger.
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