Wild Garlic Paste

Rinse and dry the young, fresh wild garlic. Mix the finely chopped or possibly through a meat grinder wild garlic leaves with salt and oil in a Weitling well until the salt is completely dissolved. Fill this mixture into dark jars. Keep well closed and cooled away from light and sun.

If you love wild garlic, you almost can not do without this wonderful spice. Wherever it is necessary to add a touch of garlic, the wild garlic paste is quickly at hand and ready for use, be it for sauces or possibly soups as well as for meat, poultry, fish, vegetables, mushrooms and pasta dishes.

Stored in a cool place, this paste can be kept for up to one year. With wild garlic paste seasoned dishes they should only very sparingly.

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