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I wasn't really sure where to post this but I figured this was the best place.
Wild Garlic is now growing in my spots went to check them yesterday and their comming up nicely I will probably wait until next week. Usually I just put mine in Jars with vingar. However I don't find it as nice for cooking with.
I was wondering if anyone dries their wild garlic or freezes it? Do you also dry the leaves? What other ways do you preserve it for cooking?
I used to dry and also freeze leaves but found I hardly used them because I had the real thing available whether pickled or frozen. Used like parsley they're not bad. To freeze, cut them in 3 or 4 pieces and freeze them on a tray or whatever. Then ziplock (use a straw) or preferably vacuum seal. They're fine for cooking like that. I have a fabulous recipe for a cream soup with fiddleheads and leeks I freeze that I can make all winter long. I have also frozen leeks for use in game or custom sausages for a real long time. It makes them extra special and unique.
For the last 5 years my favorite new way to use leeks is to make a compound/chefs/herb butter that is so extremely versatile and unique. I usually always have some in the fridge. Vacuum sealed it literally last for years as I found out after a freezer clean out. It's based on this recipe. http://www.seriouseats.com/recipes/2...d-butters.html Plus it makes a great gift
I would wait longer than a week for a major pick as they are larger and easier to pick, but I love to pick the young thin ones and eat them fresh early season as soon as they can be picked. You are maybe a week ahead of me and I haven't picked any here yet, but it's getting real close.
One last thing. You would be amazed how long they'll last in the fridge as picked. Take the leaves off and just put them in a grocery bag loosely tied. If they're damp let them dry first. Do not wash. So long as they stay dry enough they will easily last until fall and are as close to fresh quality as you can get. I once found a bag in the back of the extra basement fridge the next spring and they were still firm enough and sprouting roots. I gave them to a guy out your way, he planted them and said they actually grew fine. Go figure that.
GW good for you to have access to leeks. Take good care of it and it will reward you well every year. :) I consider myself real lucky to have it growing on my little acre here, but I also have property a mile up the road I can pick on. I'm real responsible about picking what I consider to be the responsible way and I'm almost anal about leaving the woody root stem in the ground by snapping the bulb off sideways.
Btw if you have access to fiddleheads, (they should be ready out your way by now) and want that recipe give me a shout.
Cheers
I assume you are talking about wild leeks/ramps?? I have never heard them called wild garlic but could definitely see how someone would call them wild garlic. My daughter, wife and I just picked five of the medium ziploc bags yesterday!!! They are right about in the middle in my area, I just looked for the more mature patches and got lots of big ones that are easy to pull out, (using the proper method to pick them not with a shovel and leaving the root system in the ground). There were lots not ready yet as well so I left those patches alone and if I feel I need more I will go back next weekend for another batch. They are soooo good I can't get enough of them. Had home made venison burgers last night with cut up leeks in the patties and also fried up a bunch to put on them..........so freekin good!!!! I keep some in the fridge for a while to use fresh but freeze the rest, they turn slightly soft in the freezer so not real good to eat raw but they are just as good as fresh ones to cook with. Anything you would put onions or garlic in sub in the leeks, they are just fantastic! One of my favorites is putting them in with hashbrowns in the morning which I will be starting any minute now for this mornings breakfast. I'll edit my post later and add some pics.
I thought the same when I first read the post; but a quick search proved both me, and you wrong... they are two different things... now the challenge to find some.Quote:
Originally Posted by duckslayer
http://wildfoods.ca/blog/wild-garlic/
Yeah we always called them wild garlic, I know the correct name is Leeks or ramps.
I don't have a lot maybe enough in my spot for 3 mason jars. Don't want to pick to many no more then 5% of the patch should be picked. I should go check the farmer's woodlot that I work for and see what's there as well.
I vacuum sealed a pile of them last year. Took them out for soups and cooking. They were soft but cooked up just fine. Found a back rib recipe - wrapped up in foil with leeks and low and slow on the bbq, finish off outside the foil with a bit of hickory bbq sauce. Tasty.
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Just make sure to leave the root ball. Other than that, agree with all cooking recipes. My experience is fast fry works best to retain flavor. But you cant beat the fresh uses as a garnish in salads or a finishing herb. It imparts a lot of flavor when used fresh. The burger idea I will try now. I intent to pickle a few mason jars this year as I had not tried this yet.