Wild garlic butter

Spring is just around the corner. The forests are starting to turn green and the wild garlic is showing off its elongated, fresh green leaves. It smells faintly of garlic. Now is the right time to grab a few bunches and use them in pesto or butter.

As you will see, fresh wild garlic butter is easy to prepare. It tastes perfect as a spread or at the barbecue in the summer months. An important point that we should not forget in this day and age is that wild garlic butter is vegan.

Where does the wild garlic come from?

Allium ursinum, as the wild garlic is called in Latin, is also known as witch’s onion or forest garlic. Wild garlic originates from large parts of Europe up to northern Asia. Unlike other herbs and medicinal plants, wild garlic is content with less light. Thus, it grows preferably in shady moist forest areas, near streams or river branches.

What is the shelf life of fresh wild garlic?

In the refrigerator, the wild garlic should be stored for a maximum of 2 days. The bulb quickly loses its aroma and flavor the longer it is stored. Before storing garlic in the refrigerator, wrap it in a damp paper towel.

What is the shelf life of fresh wild garlic butter?

The freshly prepared wild garlic butter can be stored in the refrigerator for up to 2 weeks. If you freeze the wild garlic butter, it will keep for up to 3 months. Wild garlic processed into butter is therefore much longer lasting than the freshly plucked leaves.

Can wild garlic be frozen?

You can also freeze the wild garlic. Pack the wild garlic in a freezer bag. You can also freeze the fresh wild garlic butter. Simply portion the butter into suitable containers or place the entire package in the freezer.

Wild garlic on Wikipedia