Wild garlic buds are small treasures of flavor and beauty. They can be used raw to decorate salads, risottos, soups, spring crostini, or bruschetta: besides the aromatic touch, they also provide a very elegant scenic effect. They are also great on pizza or freshly baked focaccia.
Are wild garlic flowers edible? They are edible and have a milder taste compared to the leaves. They are perfect pickled, like capers, or preserved in extra virgin olive oil.
SEASONALITY of wild garlic #orsino buds or forest garlic: from April to May, the season changes based on the climate and altitude (it can vary from 0 to 1500 m a.s.l.) of the collection area.
RECIPES with wild garlic
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 2 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Wellness
- Seasonality: Spring
- Energy 19.18 (Kcal)
- Carbohydrates 2.48 (g) of which sugars 0.08 (g)
- Proteins 0.48 (g)
- Fat 0.97 (g) of which saturated 0.14 (g)of which unsaturated 0.02 (g)
- Fibers 0.16 (g)
- Sodium 195.23 (mg)
Indicative values for a portion of 10 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Cooked wild garlic buds
- 0.5 oz wild garlic (BUDS)
- to taste extra virgin olive oil (or peanut oil)
- to taste water
- to taste fine salt
Tools
- Pan steel
Wild garlic buds in a pan
Wash the buds.
In a small pan, pour a drizzle of oil and a splash of water, then add the wild garlic buds and a pinch of salt. Cook for a few minutes, stirring gently with a spoon.
The key is not to overcook them: this way they retain their fresh and slightly pungent flavor.
🍀 Add them to fresh salads for an aromatic and slightly pungent touch
🍀 Season bruschetta or crostini with oil and finely chopped buds
🍀 Blend them into a delicate pesto along with nuts and vegan cheese
🍀 Garnish cold soups, like gazpacho, to add vibrancy to the dish
🍀 Flavor sandwiches or wraps filled with grilled vegetables
🍀 Mix them into raw sauces, like vegan mayonnaise or soy yogurt
🍀 Chop them and add them to an hummus for an original touch
🍀 Use them as a topping for vegetable carpaccio, like zucchini or beets🍀 Add them to frittatas or veggie omelets for a delicate and aromatic flavor
🍀 Season risottos, mixing them at the end of cooking to enhance their aroma
🍀 Stuff savory pies, along with seasonal vegetables and tofu or vegan cheeses
🍀 Garnish freshly baked pizzas and focaccias for an original touch
🍀 Include them in ravioli or tortelli fillings, perhaps with vegan ricotta
🍀 Mix them with stir-fried vegetable sides, like potatoes, zucchini, or mushrooms
🍀 Serve them as an appetizer, perhaps on warm crostini
🍀 Add them to hot creams or soups to enrich flavor and texture
How to preserve wild garlic flowers?
COOKED they last up to 3 days in the refrigerator, or 2 days at room temperature.
RAW they can be stored in a glass of water, like cut flowers. Or in the refrigerator for 3 days. They can also be frozen (though they lose some of their crispness).
FAQ
Where can wild garlic be found?
Wild garlic is found in cool, moist woods, especially in northern Italy and along the Apennines. It grows between March and May, forming carpets of shiny green leaves and white flowers. It loves shady places, often near streams or in beech undergrowth.
It is edible and fragrant, but caution is needed: it can be confused with poisonous plants like lily of the valley. However, if you rub it between your fingers and smell garlic, you recognize it immediately.When are wild garlic buds harvested?
The buds form just before flowering, so the best time to collect them is between late March and April, depending on the climate and altitude. When they are tightly closed but still tender.
How can they be recognized?
They are small and oval, with a color ranging from light green to white, sometimes with purplish hues. They are enclosed in a sort of green sheath and emerge among the leaves of wild garlic. Like the leaves, the buds have an intense garlic aroma.
