How to be Sure you're Picking Wild Garlic?

Educate yourself thoroughly before foraging, as there are some dangerous lookalikes to wild garlic. The key identifier is its strong garlic scent; however, caution is advised; once you’ve rubbed a few leaves between your fingers, the garlic smell lingers on your hands, making it hard to safely identify additional plants. Wild garlic features broad, oval-shaped green leaves, each growing from its own stem. The tops of the leaves are glossy and dark green, while the undersides are matte with a distinct central vein and several parallel veins alongside it. This matte underside helps distinguish it from toxic imposters. The plant also produces edible, white, star-shaped flowers with six petals. Wild garlic typically thrives in moist, shady environments with nutrient-rich soil and grows from a small bulb, much like other members of the allium family.

How and When to Harvest Wild Garlic (Ramsons)?

The best time to harvest wild garlic is between March and May before the plant starts to flower. After flowering, it loses some of its intense flavor, but you can still use it, and even the white flowers are edible. The best time to collect is in the morning when the leaves are still fresh and juicy. Only cut one leaf per plant to avoid weakening it too much. It’s best to use scissors or a small knife or gently snap the leaf off without pulling up the root. Avoid digging up the whole plant so it can regrow, and you can harvest again next year.

Wild garlic ice cubes - Let's Go Tomato

Name: Wild garlic ice cubes
Prep time: 24 h 10 min
Total time: 24 h
Cuisine: International
Ingredients: Fresh wild garlic

Wild garlic ice cubes

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Wild garlic season is short, but you can enjoy it all year long with this easy trick! Just blend and freeze in ice cube trays. These wild garlic ice cubes are perfect for soups, sauces, and quick seasoning boosts.

Total Time: 24 Hours

Ingredients

Fresh wild garlic

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Instructions

Wash your fresh wild garlic thoroughly.

Chop it roughly.

Place everything in a blender and blend until a green purée forms. Add a little cold water to speed up the blending process.

Pour the purée into ice cube trays and freeze overnight.

You can transfer the cubes from the ice cube tray to a bag and store your stash in the freezer.

Pour it into ice cube trays and freeze overnight. The next day, I transferred the cubes into a bag, so the ice cube tray was ready for the next round.

Notes

Make sure to educate yourself before foraging. Lily of the Valley, autumn crocuses, corn lilies, and others, can easily be confused with wild garlic. A deadly error! You can go the safe route and buy them in the store when in season.

Author: Tanja
Prep Time: 10 Minutes
Freeze Time: 24 Hours
Category: Kitchen Hack
Method: Freezing
Cuisine: International
Diet: Vegan