Facts about eating wild garlic after flowering
No part of the wild garlic is poisonous, no matter what time of year. There are, however, differences in quality due to which the wild garlic leaves are mainly consumed in spring. Then the young leaves are still tender and have a pleasant, garlic-like aroma. After the flowering period, the leaves become increasingly bitter, fibrous and lose their characteristic taste. The taste then rather wanders into the flowers, which can be used as an intense seasoning ingredient.
- Wild garlic for the kitchen: harvest time and interesting facts
- The wild garlic in spring: a season full of delicious recipe ideas
- Eat wild garlic raw or not?
Preserve wild garlic in spring
There are different ways to preserve the fresh wild garlic, which can only be used for a few days:
- the freezing
- the drying
- soaking in oil or vinegar
The wild garlic generally retains its taste better when it is placed in it than when it is dried or frozen.
Tips & Tricks
Bear garlic capers can be made from the not yet blooming buds of wild garlic by boiling them and soaking them in vinegar. This means that the typical wild garlic aroma can also be enjoyed beyond the time of flowering.