I love this time of year, a bit of warmth from the sun and all the goodness buried beneath the earth bursts forth and fills the air with heavenly scents and promises of gorgeous goodies for the kitchen and table. One of the things I love to make is wild garlic oil.
Wild garlic is one of my favourite foraging finds that grows all around this area in the shade of the trees. Oh the smell as you walk past, it takes me right back to being a kid again and walking down the hill to the stables for my riding lessons.
The whole side of the lane was just covered in wild garlic and the smell enveloped me as I rushed down the hill full of excitement and anticipation for this weekly treat.
Now, whenever I smell this gorgeous greenery I feel a lift to the spirits and I think of that little girl and her horsey dreams.
This is a classic spring time recipes, for more spring recipes check out my whole section on spring recipes.
What is wild garlic
This plant is a British native and has a few other names just to confuse people. It can be called bear leek, bear’s garlic, broad-leafed garlic, wood garlic, buckrams and also ramsons.
It grows in woodland and likes shady spots. You will find the leaves popping out of the ground from March onwards and the gorgeous white flowers appearing in April and May.
You can eat both leaves and flowers of wild garlic.
This is most definitely a plant that ticks all the boxes, enough to make many a plant feel just a tad inadequate by comparison; Not only is it aromatic with a heady scent that fairly rocks the senses, but it is blessed with stunning good looks too.
Those white star bursts of tiny flowers clustered on each stem like fireworks in the soft green gloom.
What does wild garlic taste like? Taste, well it goes without saying that if you like garlic you will love this plant, And good for you, yes just like garlic this is a power packed plant.
Using wild garlic
Of course, you can just chop up the leaves and add them to salads for a nice garlicy punch, and use those pretty flowers for an edible decoration too of course, but you can also make some tasty larder goodies too.
Like my Wild Garlic Pesto to power up your pasta dishes and add to soups and sandwiches that I made last year, or try this wonderful Wild Garlic Oil that is a cinch to make and will liven up those salad dressings and homemade mayo like a dream.
How to make wild garlic oil
All you need to make Wild Garlic Oil is a big handful of wild garlic leaves, 500ml (or enough to fill your chosen jar) of olive oil and a sterilised jam jar with a screw top lid.
To make your Wild Garlic Oil simply rinse off the leaves and pat dry on kitchen paper and then roughly chop to release all that taste and flavour.
Put the chopped leaves into your jar and pack in as many as possible.
Pour in the olive oil to fill the jar and screw on the lid.
Give it a good shake and store in a cool dark cupboard for 2 weeks giving it a shake every day or so.
After 2 weeks strain the oil through a sieve lined with a piece of cheesecloth/muslin/kitchen paper into a jug and then pour into a sterilised bottle.
How long will wild garlic oil keep?
Store this in the fridge and use within 3 weeks.
Looking for more fun foraging recipe ideas? Then check these out before you go;
Elderflower fizz
Spiced crab apple jelly with whisky
Sweet and sour pickled blackberries
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Wild Garlic Oil
Ingredients
- 1 cup wild garlic leaves
- 500 ml olive oil
Instructions
- Rinse leaves and pat dry on kitchen paper before roughly chopping.
- Pack the chopped leaves into a sterilised jar.
- Top up the jar with olive oil.
- Pop on a secure lid and shake well.
- Set aside in a cool dark cupboard for 2 weeks shaking every day or so.
- Strain the oil through a sieve lined with muslin/cheesecloth or paper towels.
- Decant into a sterilised bottle.
- Store in the fridge for up to 3 weeks.
I was overjoyed to find some Wild Garlic for the first time this year and went into overdrive making pesto’s and salads with it. There’s none left to make any oil unfortunately, it’s all finished here.
But next year I will 🙂
Hi Sue
Glad you finally found some of this wonderful stuff but just sorry you have missed out on making the oil. Definitely do it next year!
all best
K x
Hi Karen, I love the thought of making the wild garlic oil, but I was hoping to make a batch as gifts for Christmas, I see however the oil will only last 3 weeks… is there a way of making this last longer? Would drying the leaves first work and leaving them in the oil so to avoid any nasty bugs or mould? Or do I need to scrap this idea?
Many thanks in anticipation of your help
Hi Melinda
I would chop the wild garlic and freeze it sealed bags. Defrost then make the oil. You could actually freeze it chopped finely in ice cube trays with a little olive oil mixed in. The problem is it doesn’t set completely in freezer so you’d have to keep upright or put a lid on tray. I use those plastic pill boxes that you get with lots of compartments with lids on. That way the oil doesn’t leak out. Then just defrost and add more oil and follow recipe. Hope this helps.
K x
Great Karen thanks for your reply, I will try the chopping and freezing approach. Will this still be the same 3 weeks usage time when I get round to bottling up?
Thanks again
Hi Melinda
It lasts a bit longer than that. I always err on the safe side when I put up recipes but I keep it a lot longer in the fridge.
K x