Thursday, 25 April 2013

Another stinky blending...

I've processed some more of the wild garlic leaves. First, I made some wild garlic butter using a total of 250g of butter (supposed to be non-salted but I forgot), 100g leaves and 10 good turns of a black pepper mill:
Once processed  (had to do it in two halves) and scraped out the mixer, it looked like this:
This mixture was once again divided between 2 ice cube trays, wrapped very well and put into the freezer. There was a small amount left over so it too got wrapped and frozen.

Processing 50g of leaves at a time, I also made up 3 sachets of leaves and froze those for later use. I have no idea if this will work but you have to experiment don't you?
I'm going to hunt around the internet for more recipes. I have already found one for wild garlic soup which I shall try sometime and report back on it.

Whilst looking, I came across this pdf file of information and recipes. You can find it to download  here

If you are foraging around for wild garlic, happy hunting. If you can't find any in your local area (or don't know where to find some) try searching on the internet for your area. Failing that, grow garlic chives. Whilst not as strong, they do a similar job.





13 comments:

  1. I make garlic better almost the same but I wrap mine in cling film in a sausage shape and freeze for a couple of hours then cut into coin sized pattys and freeze individually.

    I have wild galic seed and plants to plant in a shady spot , thanks for the reminder

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    1. Do remember though, that this stuff spreads like wildfire and is very difficult to get rid of. Happy planting though!

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  2. I'm loving all these garlicky dishes, I think that butter would be nice inside a chicken breast rolled in breadcrumbs, like a kiev...yummy..

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    1. Yes, me too. Not sure how much to use though until I have experimented. If the smell in the house, fridge, freezer is anything to go by, it is very strong!

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  3. Like ordinary garlic, once you shred/chop/crush. the flavour and smell are greatly increased; the leaves nibbled from whole are just pleasantly chive flavoured, aren't they?

    I rolled my W.G. butter into a log and froze it - but foolishly I didn't think to do as The Squirrel Family, and slice it while it was semi=frozen - it is now a solid block! However a sharp knife dipped into boiling water will sort that out. Silly me!

    I've got my 3 plantlets in deep pots, though thinking about it, there's such an abundance virtually on the doorstep I don't really need to grow my own! Another week and I can strain my W.G.Oil and find out what it tastes like;pungent, I'll bet.

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    1. Having heard about how rampant it can be, not sure I want any in the garden, like you say, we are close enough to it. Glad to report that after a week away, the house does not smell of garlic. Hooray!

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  4. Oh lucky lucky you. I have searched in vain for the last couple of years, but we have never lived near a wild garlic patch....one day!!

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    1. You could search on the internet. I didn't know about this until a year or so ago and we have lived in Norfolk for nearly 27 years!

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  5. I haven't see any wild garlic this year..or should I say I haven't smelt any...you usually do on a walk don't you.

    Sft x

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    1. That is very true. Once smelt, you can't ignore it.

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  6. Lucky you to have picked so much wild garlic, how great :) The wild garlick butter looks yummy.
    I do not know whether wild garlic growes around where I live, have never found any. I have sowed it twice, but the seeds have never sprouted. Will have a look around the garden centers to see if I can spot any.

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    1. Probably a bad idea picking so much just before planning on going away but you live and learn.

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  7. I can almost smell that heady scent!! We have a huge patch of wild garlic a couple of fields away from here - I feel a forage coming on !

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