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Home » ALL RECIPES » Super Easy Wild Garlic Oil Recipe

Super Easy Wild Garlic Oil Recipe

Author: Karon Grieve Published : June 2014

Recipe
wild garlic oil by larderlove

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 oil in old fashioned bottle with wild garlilc flowers behind

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.

wild garlic oil by larderlove 3

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.

close up of plant and oil

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.

flowers and oil

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.

longer shot of bottle of oil and plant in background

How long will wild garlic oil keep?

Store this in the fridge and use within 3 weeks.

larder links

Looking for more fun foraging recipe ideas? Then check these out before you go;

Wild garlic pesto

Blackberry and apple gin

Cream of nettle soup

Elderflower fizz

Spiced crab apple jelly with whisky

Pickled samphire

Sweet and sour pickled blackberries

Elderberry chutney

Rosehip jelly

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.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
wild garlic oiol by larderlove.com

Wild Garlic Oil

Karon Grieve
A deliciously light and fragrant oil perfect for salads and drerssings
5 from 2 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course condiments
Cuisine British
Calories 4427 kcal

Ingredients
 

  • 1 cup wild garlic leaves
  • 500 ml olive oil
Metric – US Customary

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.

Nutrition

Calories: 4427kcalCarbohydrates: 1gProtein: 1gFat: 500gSaturated Fat: 69gSodium: 34mgPotassium: 172mgFiber: 1gSugar: 1gVitamin A: 2813IUVitamin C: 8mgCalcium: 35mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword olive oil, wild garlic
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Foraging Recipes, Oils and Vinegars, Spring

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Comments

  1. Sue says

    June 2, 2014 at 10:33 am

    5 stars
    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 🙂

    Reply
    • Karon Grieve says

      June 2, 2014 at 10:40 am

      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

      Reply
  2. Melinda says

    April 21, 2020 at 10:10 am

    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

    Reply
    • Karon Grieve says

      April 21, 2020 at 3:57 pm

      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

      Reply
      • Melinda says

        April 21, 2020 at 4:51 pm

        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

        Reply
        • Karon Grieve says

          April 22, 2020 at 9:48 am

          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

          Reply

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