The delicate and almost sweet taste of wild garlic makes this homemade wild garlic salt a delicious addition to your spice rack and will liven up any savoury dish.
Spring has sprung and for me, nothing says spring more vividly than wild garlic. Its heady aroma fills the lanes around here and the pretty white flowers are a delight.
This year I thought you might enjoy this delicious homemade wild garlic salt. It is super easy to make and will ramp (sorry, couldn’t resist that one!) the flavour of all sorts of dishes.
What is wild garlic?
Wild garlic, or ramsoms are a plant native to us in the UK and of course part of the garlic and onion family. You can read lots of information about wild garlic on the Wild Food UK website.
The season for wild garlic is quite short really, from the end of March till early May depending on where you are.
What does wild garlic taste like?
This delightful plant tastes of garlic of course but it’s not a sharp taste. Wild garlic is softer and has almost a sweet taste.
How to use wild garlic
You can use the entire plant from flowers to leaves, stems, bulb and even the seeds in all sorts of ways from salads to soups, pestos to butter and so much more.
The leaves can be snipped into salads and even wilted like spinach. Wild garlic flowers look delightful on spring salads.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
Foraging for wild garlic
Don’t pick plants that are beside a road due to traffic pollution. When you are picking wild garlic don’t strip whole plants. Take leaves or flowers from here and there so that plants can carry on growing.
How long does wild garlic last? Once you’ve brought your leaves and flowers home you can keep them in a bag in the salad drawer of the fridge for up to 4 days.
For more exciting foraging recipes check out the Foraging Section of Larder Love.
You can use all parts of the wild garlic plant. From the flowers and stems to leaves, the bulb itself and the seeds too.
There are only 2 ingredients in this simple wild garlic salt recipe; wild garlic leaves and salt.
What type of salt?
I have used plain sea salt crystals here, there is no need to crack open the good Malden salt for this recipe as you are adding the flavour of wild garlic so a basic salt will do.
Don’t use table salt, you want sea salt in crystals as this has no additives and breaks down beautifully to mix with the wild garlic.
Wild garlic salt is such an easy recipe but the results are amazing. Simply whizz up your wild garlic leaves in a food processor till it is broken down completely.
Now add half of the salt to the food processor and whizz again so that the salt and wild garlic form a paste.
Scoop this out of your processor and add to a bowl with the remaining salt and stir well to combine.
Tip the salt mixture out onto a baking tray and spread it out evenly. Leave this to dry out overnight or for 24 hours in a warm place. On top of the fridge is good or in an airing cupboard. I put mine on top of the Aga.
Once completely dry just scoop up the wild garlic salt and pack it into sterilised jars.
How long does this keep?
Your wild garlic salt will be good for 6-8 months, after that it will start to lose its flavour.
How to use this
Sprinkle your wild garlic salt on anything that you’d like a wee kick of garlic too. It’s perfect for a steak just before grilling.
I love to use my wild garlic salt on salads and on veggies when I’m roasting them.
Add this flavoured salt to anything where you’d like a mild taste of garlic.
Looking for more super tasty spring recipes to try? Then check these out before you go;
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 Salt
- 10 g wild garlic
- 150 g sea salt crystals
- Whizz the wild garlic in food processor till broken down
- Add half the salt and whizz to a paste
- Mix this with the remaining salt and spread the mixture out on a baking tray
- leave in a warm place to dry out overnight or up to 24 hours till completely dry then pack into sterilised jars