You want to make a delicious wild garlic salt yourself and are looking for simple instructions? This is how you make the herbal salt and here's what you have to watch out for!
Seasoned salts give every dish that certain something extra. Since I tasted a herb salt with wild garlic for the first time, I've been completely over the moon. It tastes wonderful on pasta, salads, potatoes and at the barbecue.
Thanks to salt, you can preserve the color and flavor for many months. So you have the possibility to enjoy fresh herb flavor even in winter.
And the best thing about it: You only need two ingredients to make wild garlic salt yourself. Totally easy and mega delicious!
By the way: Homemade bear's leek salt is a great gift for birthdays, as a present or if you think long-term, you can also make it for Christmas.
Table of contents
For which dishes you should make wild garlic salt yourself
For me, wild garlic salt is very closely associated with barbecue. Whether on the salads, skewers or my absolute favorite: Bread. There is nothing better than putting a piece of bread on the charcoal grill. Fry it briefly on both sides and then sprinkle it with a bit of wild garlic salt.
Since the salt has a pleasant garlic note, it goes well with very many dishes. Try it with
- Pasta
- Salad
- Potatoes
- Rice
- Veggie roast
- Baguette or bread
- Cream cheese
- Sour cream
- Dressings of all kinds
or in soups.
The salt does not taste as intense as garlic, but pleasantly mild after. The beautiful light green color makes it also a visual eye-catcher.
Have you ever made lavender salt?
What you have to pay attention to when you want to make wild garlic salt yourself
As with all wild herbs, only pick them if you really know them. If you are unsure or have never picked herbs yourself, join someone who knows. Alternatively, buy the herbs at the weekly market.
Experiments can end with poisoning. Often beginners confuse with the very poisonous lily of the valley. But those who know, immediately recognize the leaves by their dull color and unmistakable smell of garlic.
When the wild garlic season starts
Normally at this time I have eaten my fill with the green leaves for a long time. But because the winter was cold and long, it took a little longer until the first wild garlic leaves have shown themselves.
You can find wild garlic between March and May in nature or at the weekly market. Sometimes also in the supermarket. During this time it sprouts like wild from the ground and covers many clearings and forest edges.
By the way, if you have a garden, you can plant it yourself and then make an infinite amount of bear's leek salt yourself. Infinite, by the way, is not an exaggeration - because once the wild herb has taken root, it spreads enormously over large areas. Therefore, always plant wild garlic with a root barrier, in a larger pot or somewhere on the edge of the garden.
Collect wild garlic
Your homemade wild garlic salt will be most intense if you process it immediately after harvest. The longer the period between harvest and processing, the more withered the leaves become.
If you collect it yourself, it is best to put it in a basket so that it does not get crushed. If you can not process it immediately, wrap it with a damp cloth and put the wild garlic in the refrigerator. There it stays fresh for a few days.
The right salt
Always use sea salt for your wild garlic salt. It is much more aromatic and not iodized. Whether you take a fine or coarse grain is up to you. Coarse sea salt with wild garlic is optimal for the spice mill.
You can put fine sea salt in a jar.
There is very moist salt and rather dry salt. But it makes no difference which one you use. Because the salt is later dried with the wild garlic paste anyway. The drying process may take a little less time if you use dry salt. But a few minutes more or less doesn't really matter.
How to make wild garlic salt yourself
Are you ready? Then let's get started right away. Here you'll find a long tutorial with very detailed instructions. If you've made wild garlic salt yourself before, or if you make spiced salt on a regular basis, you'll find a short version of the recipe at the end of this post.
The recipe is enough for half a kilogram of wild garlic salt.
Ingredients
- 500 g sea salt
- 100 g fresh wild garlic
Also: a food processor, a knife, a board, a baking tray, baking paper and a funnel.
1. prepare the glasses
You need sealable preserving jars* or jars with screw lids. Several small ones are best than one large one. I call this spreading the risk. If you forget to close the lid tightly on a jar, it will become damp and is no longer as practical for cooking and seasoning.
But if you divide it among several jars, it's not so bad. That's why I have jars of all sizes and shapes.
The jars must be completely dry so that the salt does not begin to clump.
2. prepare the wild garlic
If you want to make your own wild garlic salt, check the leaves again to be on the safe side. Is it really the herb? If it has a pleasant garlic note, then everything is good and you can get started.
Sort out grass, leaves and impurities.
Wash the wild garlic under running water. But do not soak it in water, it will lose its flavor.
3. cut and chop the leaves
Dab the wild garlic so that it is not wet. Shaking also works well.
Cut the leaves with a sharp knife into pieces about 1 cm.
Now the wild garlic comes into a powerful food processor*. Important: only the wild garlic alone, without salt!
Alternatively it also does a Blender* or a chopper.
Grind the wild garlic to a paste. The finer, the better.
4. mix salt and wild garlic
Now you mix the wild garlic and the salt. This makes the salt take on the flavor and also very important: the beautiful light green color.
Mix the ingredients with a spoon. The paste is now very moist, because the wild garlic contains a relatively large amount of water.
5. off into the oven
Now spread the paste on a baking tray that you have previously lined with baking paper.
The thinner you apply it, the faster the seasoning salt will be ready.
Turn on the oven to 50 degrees Celsius upper-lower heat and let the salt dry for 3-4 hours.
Clamp a cooking spoon in the door of the oven so that the moisture can escape. Positive side effect of making wild garlic salt yourself: The whole apartment smells of garlic.
Keep stirring the salt gently with a wooden spoon so that it dries evenly.
Fill the finished spiced salt into the jars with a funnel and close them tightly.
Alternatively, you can put the paste in the sun for a day. The only problem is that at this time of year the sun is usually not intense enough to dry the salt paste.
How you should store the wild garlic salt
When the salt is dry, you take it out of the oven and you can use it right away. But of course we want to save a little for later, right?
Before you start filling, you need to know whether you want the salt to be coarse or finely ground. Now you still have the possibility to decide.
If you want fine salt, put it in a powerful food processor* and let it run at full speed for a short time. The result is a very fine, light green powder.
If you want to leave it coarse, it's perfect for the spice grinder.
Whatever you decide: In order to enjoy the taste for a long time, you should always store bear's leek salt in a dry place. So screw cap up and always fill in small quantities in the spice mill. This preserves the flavor for a very long time.
If you like, you can even refine the salt with chili or pepper.
And here, as promised, the quick guide for homemade wild garlic salt. For all those who are already familiar with it or who are in a hurry.
Make wild garlic salt yourself - basic recipe
Ingredients
- 500 g Sea salt
- 100 g Wild garlic
Equipment
- Knife
- Board
- Food processor
- Baking paper and baking tray
- Funnel
- Glasses
Anleitung
- Wash the wild garlic and chop it.
- Grind it to a paste in a food processor.
- Add the salt and mix the ingredients together well.
- Apply the paste to a baking paper.
- In the oven, the bear's leek salt needs 3-4 hours at 50° Celsius upper-lower heat to dry.
- Then, using a funnel, fill it into jars with screw tops.
Our conclusion
Making wild garlic salt yourself is anything but difficult. All you need is wild garlic, salt and a little time. The big advantage: you save the garlic plume and still have pleasant garlic flavor for many delicious dishes.
Have fun making it and enjoy!
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