Spicy ideas for pesto & Co.

 

© Thomas Neckermann

With its intense taste, the wild garlic pesto is simply delicious. Parmesan and pine nuts complete the cream. Perfect with pasta!


Wild garlic - the wild brother of garlic


Bear's garlic is a plant-based jackpot: the hot, spicy taste of garlic - and that without having to worry about unpleasant smells afterwards. That is why it is also called the "wild brother of garlic" - to which it is actually related, by the way. No wonder that wild garlic is one of the most popular wild herbs and that it's harvest time in the spring - from around the beginning of March to mid-May - is always eagerly awaited. More and more people then set out to collect wild wild garlic themselves and turn it into delicious pestos, wild garlic butter and soups in the kitchen.


Wonderful medicinal herb: wild garlic is so healthy


This is also not surprising when you look at the many health benefits of wild garlic (Allium ursinum). The herb owes this primarily to the alliin, a sulfur-containing substance that has proven itself as a natural antibiotic. It is able to kill bacteria and fungi. However, the ingredient is only effective when it comes into contact with oxygen. That is why you should always cut or chop, wild garlic leaves before processing.


But that's not all: wild garlic also works wonders for digestive problems. It counteracts flatulence, stimulates the appetite and aids digestion, lowers the cholesterol level and is even supposed to protect the blood vessels from calcification. It is even said that eating the plant stimulates thinking because the blood vessels in the brain dilate. Whether this is true, it remains to be seen that wild garlic brings essential oils, trace elements and vitamin C with it, is certain.




Wonderful medicinal herb: wild garlic is so healthy


This is also not surprising when you look at the many health benefits of wild garlic (Allium ursinum). The herb owes this primarily to the alliin, a sulfur-containing substance that has proven itself as a natural antibiotic. It is able to kill bacteria and fungi. However, the ingredient is only effective when it comes into contact with oxygen. That is why you should always cut or chop, wild garlic leaves before processing.


But that's not all: wild garlic also works wonders for digestive problems. It counteracts flatulence, stimulates the appetite and aids digestion, lowers the cholesterol level and is even supposed to protect the blood vessels from calcification. It is even said that eating the plant stimulates thinking because the blood vessels in the brain dilate. Whether this is true, it remains to be seen that wild garlic brings essential oils, trace elements and vitamin C with it, is certain.


All-round talent: varied cooking with wild garlic


Among the many recipes that use wild garlic, there are three classics: wild garlic butter, wild garlic pesto and wild garlic soup. The butter tastes great with a wide variety of grilled dishes and on fresh bread. It's easy to make and only takes about 15 minutes before putting the butter in the fridge to cool. The preparation of the pesto is then similar to the classic pesto Verde. The green leaves come with peeled almonds and Parmesan cheese in the olive oil.


But there are many more ways to use wild garlic creatively in the kitchen. One of them is the recipe for baked tomatoes with the wild garlic filling. The wild garlic is put in the tomatoes together with a potato and zucchini filling. This creates a healthy, light, early summer meal in the oven.


Also highly recommended: salmon with a wild garlic crust. The salmon is placed in the baking dish on a bed of cherry tomatoes. Then mix the crust of wild garlic, breadcrumbs and cheese, which is spread over the fish fillets. After 20 minutes you can get such a small delicacy out of the oven. You can find many more delicious tips in our recipe section above. If you have collected too much wild garlic, we will explain how you can freeze wild garlic.


What to look out for when collecting wild garlic


Beware of confusion: wild garlic is very similar to some highly poisonous plants, including arum, autumn crocus and lily of the valley. The lilies of the valley in particular can become a dangerous trap. They sprout at the same time as wild garlic, but then have no flowers. Because lilies of the valley are very poisonous, you should be very careful here.


The odor test already gives a clear indication. The scent of wild garlic is so characteristic that it is almost impossible to mix it up. Simply rub the supposed wild garlic leaves between your hands and smell them. If there is an intense smell of garlic, the matter is clear. However, if you want to be on the safe side, you prefer to buy wild garlic, because even in the second odor test you can hardly tell what smells like garlic: the plant or your own hands? Alternatively, you can grow wild garlic in your own garden. You know exactly what you will harvest in the end and don't confuse it with lilies of the valley, autumn croissants and Co....


The fox tapeworm poses a further danger. Therefore, wild remains that you have collected yourself should always be washed very thoroughly before consumption. By the way: If you want to enjoy wild garlic all year round, you can also freeze it very well. Unfortunately, you just have to accept a small loss of aroma. Ideally, it is frozen in the form of wild garlic butter.

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