Wild garlic salt is an excellent seasoning with an intense aroma and delicate flavor. It can be prepared with fresh leaves (as I did), dried leaves, or for a white and bold flavor, in autumn, with the fresh bulb of wild garlic.
What are the best pairings? Wild garlic-flavored salt is good in all preparations, great for adding flavor to the frittata, hummus, risotto, legumes, salads, mushrooms, bruschetta, potatoes, soups, and creams.
Other recipes with this wild herb:
SEASONALITY of wild garlic: the leaves are found in the damp underwood or along streams in the shade from March to May, the season changes depending on the climate and the altitude (can vary from 0 to 1500 m a.s.l.) of the harvesting area.
It’s better to prefer the smaller and tender leaves of bear’s garlic that appear before the flower blooms. The large ones are more fibrous but equally edible. Here are its properties and contraindications.
HARVESTING wild garlic, be careful it can be confused with autumn crocus leaves (false saffron) and lily of the valley leaves, both of which are poisonous. To not confuse it with other inedible or even toxic herbs, always rub a leaf between your hands and smell its intense garlic scent, it also grows lush and creates a carpet in the undergrowth, the leaves grow individually and have a thin stem.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 15 Minutes
- Portions: Yields about 12.3 oz of green salt
- Cooking methods: Electric oven
- Cuisine: Healthy
- Seasonality: Spring
- Energy 5.11 (Kcal)
- Carbohydrates 1.13 (g) of which sugars 0.03 (g)
- Proteins 0.22 (g)
- Fat 0.02 (g) of which saturated 0.00 (g)of which unsaturated 0.01 (g)
- Fibers 0.07 (g)
- Sodium 3,322.70 (mg)
Indicative values for a portion of 0 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
Wild Garlic Salt
the amount of wild garlic can vary from 10% to 30% of the total
(I used an amount of salt equal to 2.5 times the weight of the wild garlic)
- 4.23 oz wild garlic
- 10.58 oz fine Italian sea salt (fine – Italian)
Below are the nutritional values of 0.35 oz of wild garlic salt:
Tools
- Chopper
Wild Garlic Salt
Wash the wild garlic leaves, let them dry very well spread out on a towel for at least a day.
In the bowl of the chopper, place the coarsely chopped leaves, chop and then add the fine salt, chop again. You get a semi-moist mixture, as the salt absorbs the moisture from the fresh herbs.
Spread the green salt evenly on a baking sheet and let it dry in a ventilated oven at 104°F (or static at 122°F) for at least 2 hours or until it is dry. Place a wooden spoon between the oven and the door to allow the steam to escape. During baking, periodically, break it up and stir it with the tines of a fork. Turn off the oven and leave it inside overnight to dry further.
The kitchen will fill with the scent of garlic.
When the wild garlic salt is well dry, grind it again in the mixer to make it more uniform and fine. Then store in sterilized and dry glass jars with airtight lids.
OTHER TECHNIQUES for preserving flavored salt
AIR DRY (without oven) – spread out on a tray in a dry and shaded place for a few days, until well dry.
DO NOT DRY and store in the freezer – after grinding the wild garlic leaves with the salt, it can be stored in the freezer without drying.
TIP to prepare flavored salt on a nice sunny day, not humid.
STORAGE
The wild garlic-flavored salt can be stored for years at room temperature, inside a closed jar.
Quick Flavored Salt
A VERY QUICK flavored SALT is prepared with already dried herbs and/or preferred spices, just grind them with a coffee grinder or the Thermomix, then mix their powder with fine salt in the preferred proportions.
