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How to cook wild garlic in winter conditions. Secrets of making pickled wild garlic, the most delicious recipes. How to cook wild garlic leaves

Ramson is often called wild onion due to its origin and some taste characteristics, because it tastes like garlic greens. The stem, leaves and rhizomes of the plant can be eaten. Since ancient times it has been actively used in folk medicine as a remedy for the treatment of cough, deficiency of vitamin C in the body, skin diseases and many other diseases and ailments. Therefore, it is better to prepare the plant in advance in order to always have on hand a universal therapeutic and prophylactic remedy for many ailments.

For the winter, wild garlic is prepared in advance, in the spring, when the first shoots appear, in order to have time to harvest a vitamin-rich harvest. There are a lot of recipes for long-term storage and plenty to choose from. In addition, in combination with other herbs and additives, the product acquires new medicinal and taste properties.

Blank: secrets and features

For the winter, the plant is usually pickled, in which case it does not lose its beneficial properties and can be used just like fresh.

For the first stage you will need sugar, salt, vinegar 9%, wild garlic in the amount of 3 large bunches per 1 liter jar.

It is necessary to wash the leaves and stems of the plant, removing damaged and wilted parts.
Afterwards, dry them a little and cut them to taste. It’s better to find a middle ground between fine and coarse cuts, but this is a matter of taste.
Boil water. In one liter of water put 4 large spoons of salt, half a spoon of sugar, 4 spoons of vinegar. As soon as the vinegar and sugar dissolve, the marinade is removed from the heat and cooled to 30-40 degrees.
While the brine is cooling, you can prepare the jars: wash, let the water drain and sterilize with any in a convenient way. If the jars get hot, you need to let them cool so they don't burst.
The wild garlic is packed tightly into the jars, sometimes it is placed in layers, each layer is sprinkled with spices to taste, and the marinade is poured in to completely cover the leaves. And the jars are closed with lids.
Some recipes indicate that wild garlic in brine should sit in a cool place for several days so that foam forms on the surface. It definitely needs to be removed. As soon as fermentation is over, after about a week and a half, fresh marinade is added to the jars and the lid is closed tightly.

It is better to store the workpiece in a cool place.

Recipe for wild garlic with tomato paste

Can be used as a supplement tomato paste, so tomato juice, used for canning tomatoes in their own juice.

To prepare you will need wild garlic, refined sunflower oil, tomato paste, sugar, 9% vinegar.

Wash the wild garlic and remove the withered shoots.
For 1 kg of plant there are 3 tablespoons of tomato paste (you can put more or less of it according to your own taste), 3 tablespoons of vegetable oil, 1 tablespoon each of salt and sugar. Salt can also be added according to individual preferences.
The mixture is mixed well and put on fire. Bring to a boil and keep for 1 minute, and then remove.
Mix everything again, add 2 tablespoons of vinegar, cool slightly and put it in jars.

If desired, you can add black peppercorns and a few bay leaves to the jars.

Store the workpiece in the refrigerator, cellar, or any other cool place.

Recipe for preparation with lard

You will need wild garlic, lard, salt and spices.

Preparing the mixture begins with lard. Taken lard weighing 400 g without meat layer and skin, rubbed well with salt. You will need approximately 1 heaped tablespoon.
The lard is placed in an enamel bowl, covered with a lid and left to soak in salt for a day at room temperature.
Prepare 200 grams of wild garlic, it is better to take young shoots, the use of bulbs is also allowed. It washes and dries well.
The lard must be cleaned of skin and excess salt, and then cut into small cubes, mixed with wild garlic and minced through a meat grinder.
Add spices to the mixture to taste, you can also add a little salt if you feel it is lacking, and mix everything thoroughly.
The workpiece is laid out in jars and put away in a cool place. Approximate shelf life when unopened is one year.

A mixture of wild garlic and lard can be spread on bread, included in salads, and as a filling in flour products. In addition, it is good as an independent dish.

Preparing wild garlic with salt

This recipe is suitable for lovers of salty foods. Unlike the basic wild garlic preparation, several times more salt is used here.

For cooking you will need wild garlic and salt.

Wash and peel 1 kg of wild garlic stems or leaves, soak in water for half an hour, rinse well again, and then scald with boiling water.
If the leaves are too large, you can cut them several times, after which they are placed in sterilized jars in layers, separating one from the other with a small layer of salt, until the jars are filled to the top.
In total, you will need 700 grams of salt for 1 kg of wild garlic; you can also use coarse sea salt.

As soon as the mixture is poured into the jars, they should be closed and stored in a cool place. It is not recommended to add spices and seasonings so as not to spoil the taste of the plant prepared according to this recipe.

In addition to storing wild garlic as marinades, young shoots can be frozen.

To do this, only young leaves are taken, cleaned and washed well, and then thrown into a colander to drain. excess water. Afterwards, place the shoots on a towel, dry them a little and cut them into small pieces, about 1-1.5 centimeters. The workpiece is put in small portions into bags, tied and put in the freezer. A frozen plant can be stored for no more than one year.

If for some reason you do not want to sterilize the workpiece, then you can do without this procedure. Harvesting wild garlic without sterilization goes through the following stages:

Wash the wild garlic stems, cut into pieces 2-3 centimeters or the height of the jar - depends on personal taste. Place them in boiling water for a few minutes and then rinse again with cold water.
Place the mixture into jars.
Next, the marinade is prepared. Add 1 tablespoon of sugar and salt to 1 liter of water, bring to a boil, leave for a couple of minutes and remove from heat.
1 large spoon of 9% vinegar is poured into each jar, and a slightly cooled marinade is poured on top.
Afterwards the jars are rolled up and put away in a cool place.

It is not recommended to store wild garlic, regardless of the recipe. more than a year so that it does not lose its beneficial properties. Therefore, it is better to make small preparations so that they are enough for one winter. The process may be somewhat labor-intensive, but there will always be confidence that the food being consumed is healthy, wholesome and unspoiled.

Hello friends. Spring has come to us after a harsh snowy winter. Healthy “vitamins” begin to actively grow in the garden beds, including wild garlic. I noticed that in recent years it gives a rich harvest. So I decided to tell you how to pickle wild garlic at home, so that next winter It was something delicious to eat :) And you can eat it yourself or add it to salads.

This plant is known to many as wild garlic, bear onion or calba. So many existing titles indicates the great popularity of wild garlic. There are reasons for this.

Energy value is 35 kcal. It contains 6.5 g carbohydrates, 2.4 g protein and 0.1 g fat

The chemical composition of this plant is rich and diverse:

vitamins of groups A, B, C;
minerals (sodium, calcium, iron, potassium, etc.);
organic acids.

Ramson is incredibly useful. One of the main advantages is the high content of vitamins A and C. If you eat 100 grams of this plant, you will even get more than the norm of these elements. Therefore, wild garlic helps to cope with viral infections. The plant is great for thinning mucus and removing it from the body.

In addition, this vegetable crop helps normalize blood pressure. It also cleanses blood vessels from cholesterol plaques, preventing the development of strokes and heart attacks.

Recent studies have proven that wild garlic has a beneficial effect on the central nervous system- the body's reaction speed increases and mood improves.

How to pickle wild garlic for the winter - cooking features

It is better to harvest vegetables that are grown in cool conditions. Optimal temperature the air temperature is 12-17 degrees. If the weather is too hot, the plant becomes less juicy and its taste worsens.

Young stems and leaves should be preserved. The optimal collection period is until the wild garlic blooms.

The leaves and stems of the bear onion should be soft and tender. To do this, before marinating, they need to be lightly blanched in hot water. In order for wild garlic to retain its color, immediately after heat treatment it needs to be cooled with cool water.

Recipes for pickled wild garlic

I bring to your attention several pickled options. These are recipes for the winter, although you can eat them a few hours after cooking if you wish. It turns out very tasty. Be sure to try it, and then leave a review in the comments. Everyone is like that step by step recipe easy to prepare.

How to make marinade for wild garlic without vinegar

To prepare this dish you will need:

2 kg of unpeeled bear onion;
6 tbsp. unrefined vegetable oil;
3 liters of water;
2 tbsp. salt;
100 ml tomato paste.

Peeling wild garlic. Place a pot of water on the stove and wait for it to boil. Then we salt the water and add the wild garlic there. Just not all at once, but in batches. Once the water boils, continue cooking for 1.5 minutes. But all this time, do not forget to drown the stems with a slotted spoon - otherwise the top layer will remain damp.

“Why exactly 1.5 minutes?” - you ask. This is where the whole secret is hidden. If you cook less, the garlic bitterness will remain. Well, if you cook longer, the wild garlic will be overcooked. And instead of pickled bear onions, your family will eat a porridge-like substance with a garlicky flavor.

Place the boiled cabbage in a colander to drain excess liquid. Then transfer it to a deep bowl. Season with vegetable oil and add tomato paste. Mix everything thoroughly (it’s more convenient to do this with 2 forks). We taste it - if necessary, add salt and mix everything again.

Cover the dish with a lid and place it in the refrigerator for 3-5 hours. During this time, the bear's onion will be saturated with the sourness of the tomatoes and oil, and at the same time release juice. I would also add simple spices to this recipe - such as ground pepper or dill seeds.

How to pickle wild garlic without garlic

You will need:

0.5 kg of fresh bear onions;
1 tbsp. salt;
1.5 tbsp. Sahara;
4 tbsp 9% vinegar;
a pinch of coriander seeds;
a pinch of dill seeds;
0.5 l of water;
2-3 pcs. bay leaf;
8-10 pcs. peppercorns (you can use a mixture).

Wash the peeled wild garlic thoroughly. Then we cut it into pieces 3-4 cm long - otherwise it will be difficult to place in jars. Yes, you will need several sterilized 1 liter jars. They can be quickly. Then tamp the wild garlic into them more tightly.

Next, cook the brine. To do this, take water into a saucepan and add bay leaf, coriander, dill and pepper. We also add sugar and salt to this composition. As soon as the brine in the pan boils, reduce the heat to low and cook for about 5 minutes. Then we remove the dishes from the stove, pour the brine into jars (each should contain a bay leaf).

Add 2 tbsp to each jar. vinegar. Pour the marinade to the very top. Then we twist the jars and place them on a towel, turning the lid down. After this, let the preservation cool.

Korean wild garlic recipe

The appetizer prepared according to this recipe turns out to be quite spicy. She is preparing with minimum quantity vinegar. For this dish you need to stock up on:

300 g wild garlic;
½ tsp. salt;
¼ tsp. Sahara;
½ tbsp. vinegar;
¼ tsp. coriander;
¼ tsp. dried cilantro;
¼ tsp. pepper mixtures;
dried chili to taste;
2 tbsp. oils

Place the peeled and well-washed wild garlic into a pan of boiling water. Cook for one and a half minutes, then drain in a colander and rinse with cold running water. Then we move the wild garlic into a deep bowl, salt it and sweeten it with sugar. Add here dried chili, coriander, cilantro, vinegar and a mixture of peppers.

Place the frying pan on the stove and pour in vegetable oil. Pour hot oil over the wild garlic and mix everything thoroughly. Then transfer the bear onion into a glass or plastic dishes and cover with a lid. Place the container in the refrigerator. After a day you can take the sample. And here is the video recipe for this dish:

What to cook from pickled wild garlic

You can make many different delicacies from canned food. I will share a couple of recipes with you. Well, I think the photos will whet your appetite :)

Dumplings with cottage cheese and wild garlic

For the test take:

250 g rye flour;
2 eggs;
120 g wheat flour;
5 tbsp. water;
a little vegetable oil;
a little salt.

Sift flour (rye and wheat). Then add vegetable oil, eggs and salt. Mix all ingredients. Add water in portions (1 tablespoon at a time), while continuously continuing to knead the dough. Afterwards, wrap it in cling film and put it in the refrigerator. In the meantime, let's start preparing the filling.

You will need:

250 g cottage cheese;
120 g pickled bear onion;
nutmeg to taste (or your favorite seasonings);
a little salt.

Chop the pickled bear onion (the pieces should be no larger than 1-1.5 cm). Mix it with cottage cheese. Let's add a little here nutmeg and salt the mixture. Then mix the ingredients thoroughly - you should get a mass that is as homogeneous in consistency as possible.

Roll out the dough thinly, then use a glass to cut out circles of blanks (diameter - 8 cm). Place minced meat in each circle and pinch the edges of the dumplings. Boil the dumplings until done. Then add a little butter.

The wild garlic filling for dumplings gives this dish an original flavor. Be sure to try them, and then be sure to write your review.

How to cook wild garlic salad

This is a simple recipe, but it turns out incredibly tasty. Before cooking, stock up on the following products:

2-3 eggs;
100 g salted (or pickled) mushrooms;
1 piece onions;
100 g beans canned in tomato;
100 g pickled wild garlic;
dill greens;
salt + spices to taste;
200 ml sour cream.

Boil the eggs, peel and cut into small cubes. Chop the onion into half rings and chop the mushrooms. Mix eggs, mushrooms, onions, beans and wild garlic. Add a little salt on top.

Cooking sour cream sauce. To do this, chop the greens and combine them with sour cream and other spices. The sauce is ready - we season our salad with it.

I’m sure that you also have your own signature recipes for how to deliciously marinate wild garlic. Share them with us, friends. And don’t forget, otherwise you may miss out on a lot of important and useful things. That's all for today: see you soon!

Wild garlic has several names. It is called “wild garlic”, “bear onion”, and there is a reason for this. The plant really belongs to the bulbous family, and in taste and smell it is something between onions and garlic. In terms of vitamin content, wild garlic is perhaps not inferior to the above-mentioned crops. It is gladly included in many dishes and is even preserved for the winter.

Sauce with wild garlic

No matter how often fresh wild garlic is eaten in the summer, it will not be superfluous either. Especially when in February-March the body begins to clearly feel the ineradicable need for vitamins and microelements. So what can we do? For example, prepare pesto - a special sauce that is piquant in taste and greenish in color. It can be used as a dressing for salads and other dishes, spread on bread or stuffed into tartlets.

We will need:

1. Actually, the wild garlic itself - after all, we make preparations for the winter with it! The bunch for one serving should be large - at least 125 grams - thoroughly washed and dried.

2. or your other favorite) - 50 grams.

3. Almonds - the same amount.

4. Vegetable oil, preferably olive oil - 75 grams.

5. Salt, pepper - to taste.

Grind the almonds and cheese into small pieces in a food processor or blender. Add wild garlic and grind again until smooth.

Add oil while continuing to operate the combine. Add salt and pepper. When the mass acquires a soft creamy consistency, transfer it to sterile small jars. Pour another spoonful of oil on top, close with regular lids and store in the refrigerator. In this form, wild garlic (prepared for the winter) can last for several months.

Salt and marinate

Here's how you can pickle greens: in a simple way. Sort the wild garlic into bunches, but not too crowded (cut off the roots first). Store them in a container for pickling. As for seasonings, wild garlic, from which we make preparations for the winter, goes well with horseradish leaves, peas and also a small amount of Brine, make this concentration: one and a half tablespoons of salt per liter cold water. Oppression is placed on top.

The salting process lasts a month or a little more. The product can then be eaten. Harvesting wild garlic for the winter can also be presented in a pickled version: a bunch of 55-60 stems with leaves is placed (like a bouquet, only the leaves should not stick out from the neck) in a jar and poured with cold marinade (so that the stems are completely covered), the composition of which is as follows : per jar of water take salt - one and a half tablespoons (tablespoon), sugar - 1 tablespoon, vinegar - 15 grams. Naturally, spices. In the marinade, the greens should last a week in the refrigerator. Then the jar is rolled up.

Wild garlic dishes

And if the question arises about how to cook wild garlic? Well, there are no problems here either. Here, for example, is a simple corn salad. So, cut a bunch of greens. Hard boil 3-4 eggs and chop them too. Add a jar to them canned corn. Add salt. Season with mayonnaise. And serve. You can also make such a dish: cut into cubes the boiled or smoked meat you have at home, a couple of eggs, a bunch of wild garlic, which should first be doused with boiling water to soften its harsh taste and smell. Make a dressing sauce from salt, mustard, vinegar, and vegetable oil. Can be mixed with crackers. Spicy, filling, delicious! And finally, here’s what breakfast is prepared with wild garlic: pour boiling water over a bunch, chop and fry. Grate a piece of hard cheese or feta cheese, beat a few eggs, mix with the cheese mixture and pour into a frying pan, fry, stirring with wild garlic. When breakfast is ready, transfer to plates or pieces of bread/toast/toast and enjoy the delicious food.

We hope you find these recipes useful!

Ramson or bulb is one of the first plants that appears in the forest after winter. Bears awakening from winter sleep immediately “attack” this source of vitamins, restoring their strength. That is why the plant got its name – bear onion. But people are not averse to tasting the valuable product, and therefore, as soon as thawed patches appear, lovers of the taiga delicacy reach for the medicinal herb. Why is wild garlic so valued? Recipes for preparing dishes and preparations are very simple, but at the same time they retain a lot of benefits.

Taiga medicine

The flask has both leaves and stems that are very fragrant; the aroma is reminiscent of garlic. And all because the plant contains the glycoside alliin and essential oils. In addition, it is rich in ascorbic acid; fructose, phytoncides, minerals, carotene and protein are found in it. And when you find out how many calories there are in wild garlic, you will be surprised - only 35 kcal per 100 g.

The plant increases appetite, activates secretion digestive glands, helps to enhance intestinal motor function. In addition, it has bactericidal, anthelmintic, fungicidal and antiscorbutic effects.

The stems, leaves and bulbs of the flask are used for food. The plant is collected in the spring, before flowering - later the edible parts become tough. That is why it is advisable to make preparations from it in the winter in the spring. The bulb usually blooms in May and June, but in some regions this may occur later.

The collected flask is eaten fresh and added as a spice to salads, first and second courses in pies as a filling. Also - fermented, salted and pickled, fried, stewed, etc. How to cook wild garlic at home? There are a lot of options!

How to cook wild garlic

What kind of dishes can be prepared from wild garlic? The recipes will delight you with their variety - soups and main courses, appetizers and salads.

Cream of wild garlic soup

Fragrant and vitamin soup - wild garlic puree - good source useful microelements early spring. The body, hungry for fresh greens during the winter, will joyfully accept this miracle - soup. For preparation we will need:

a bunch of fresh wild garlic - 120-150 g;
onion - 1 pc.;
leek – 1 pc.;
liter of meat or chicken broth;
potatoes - 3-4 tubers;
sour cream – 200g;
dry white wine – 25 ml;
a tablespoon of butter;
salt, pepper, vegetable oil and bay leaf - to taste.

You need to start cooking by cleaning the herbs and vegetables. Onion chop finely and chop the leeks into half rings. We cut the peeled potatoes the way you like - into cubes, bars, etc.
The leaves of the flask are washed under running water and left until the water has completely drained (it is convenient to use a sieve), then they are cut into several pieces each.
Heat a spoonful of vegetable oil and butter in a deep saucepan and fry onions (both types). Pour in the broth, add potatoes, and salt. When the potatoes are ready, add pepper and sour cream, wine and bay leaves. The soup itself will tell you how long to cook the wild garlic in the soup; as soon as it boils again, it is removed from the stove.
The dish, cooled slightly, is poured into a blender, after removing the bay leaf, crushed to a puree and poured into plates.

Fried wild garlic

Perhaps fried bear onions are the simplest thing that can be prepared from wild garlic.
There are many ways to fry it, but the easiest recipes to follow are:

Ramson with egg: fry the flask thoroughly in a small amount of vegetable oil until soft, salt and pepper, and at the end of cooking, pour in whipped raw egg and brought to full readiness.

Pre-boiled and then fried wild garlic shoots. Boil the stems in salted water for about 7 minutes, then drain in a colander, allow the water to drain completely, and fry in oil with the addition of 1-2 tablespoons of tomato paste.

Wild garlic with carrots and onions. They prepare it like this: saute as for soup, for example, carrots and onions in vegetable oil, then the stems, cut into 2-5 cm pieces, are fried, not forgetting to add salt.

Prepared by any frying method, it can be eaten both as a dish on its own and as a side dish for meat.

Ramson in Chechen

This option is close to the simplest fried recipe. Ingredients:

stems of young wild garlic – 500-600g;
melted butter – 80 g;
to taste - salt.

Before cooking wild garlic in the Caucasian (or Chechen) way, the shoots are cleaned of roots and membranes, washed and boiled for 5 minutes in boiling water. Then put it in a colander and let every drop of water drain. Next, heat the ghee in a frying pan and fry the wild garlic until golden brown. They eat it with wheat flour flatbread.

How to cook wild garlic in tomato

Wild garlic in tomato turns out very good. The recipe is simple, but the taste is amazing. Everything you need to create a dish:

wild garlic shoots - 700 g
odorless vegetable oil - 3 tbsp. l.
salt and refined sugar - a tablespoon;
tomato paste - 300 g;
table vinegar 9% - 2 tbsp. l.

To make the bear's onion easy to clean, immerse it in warm water for half an hour. Then remove the roots and films, hard leaves. In a frying pan, simmer the stalks, add oil (a tablespoon) and ¼ cup of water. After about 10 minutes, when the water has completely evaporated, add the rest of the oil. Now add tomato paste, salt and sugar. Let it simmer for another 8-12 minutes. That’s it, the aromatic side dish for the meat is ready!

Wild garlic salad

Have you tried wild garlic salad? Their recipes are varied! I offer the most delicious and fortified ones - choose yours, any of them can be prepared without any problems!

Cucumber - wild garlic egg salad

A simple and delicious recipe homemade salad next:

We take the ingredients: a couple - three homemade fresh cucumbers(150 grams), 2 boiled eggs and wild garlic leaves.

Grind the ingredients, mix, add salt and season with sour cream or mayonnaise. This wild garlic salad with egg and cucumber is a storehouse of vitamins and at the same time low in calories.

Carrot and wild garlic salad

To prepare we take:

carrots - 2 pcs.;
refill for Korean carrots– 10 g;
wild garlic stems - a couple of bunches;
olive and sunflower oil – 30 ml each;
for salad dressing - mayonnaise, sour cream or other favorite sauce - 30g (optional!).

Prepare in this order:

Boil the bear onion in boiling water for 5 minutes and drain in a colander.
Peel and grate the carrots.
Mix carrots and wild garlic in a convenient bowl, season with herbs.
Heat the oil in a frying pan. Then pour in the salad, mix and leave to brew for a day.

Wild garlic meat salad

Ingredients for salad:

wild garlic stems and leaves - 200 g;
meat (pork, chicken fillet or beef) - 200 g;
boiled egg – 1 pc.;
mayonnaise - to taste.

Be sure to wash and clean the wild garlic, then boil it for 5 minutes in boiling water. After this we discard it in a colander. Cut the boiled meat into cubes and chop the egg. Mix the ingredients and season with mayonnaise.
If the meat is fatty, you can use natural yogurt or low-fat sour cream instead of mayonnaise.

Recipes for the winter

A piece of spring in a jar? Yes, if these are wild garlic preparations. The plant surprisingly retains its aroma and nutritional value both salted and pickled. All you have to do is open the jar and the smell of summer will spread throughout your apartment!

How to pickle wild garlic at home

There is nothing easier to prepare for winter than pickled wild garlic. Cooking recipes may vary. Here is the simplest one.

Due to the fact that the plant has a strong spicy odor, it does not need other aromatic herbs. True, peppercorns and bay leaves will not be superfluous. So, prepare jars, lids and products:

wild garlic – 1.5 kg;
water –1.2 l;
salt and sugar - sand 2 tbsp. l.;
bay leaves – 3 leaves;
aromatic and whole black peppercorns – 6 pcs.;
vinegar 9% – 100 ml.

Half-liter jars with lids are sterilized in advance. It's good to do this with soda. You can use an oven, a microwave, or a regular saucepan of boiling water for these purposes.
The wild garlic is sorted, cleaned and washed. Cut the stems in half, and larger shoots can be cut smaller. Place the aromatic herbs tightly, but without compacting, into the jars.
The further process is similar to pickling cucumbers. Pour boiling water over the jars to the very top for 15 minutes. Next, pour the primary brine into a saucepan (you can use nylon cover with drilled holes), add salt, bay leaf, sugar and pepper. Let it boil and maintain a boil for about 5 minutes. Remove from the burner and pour in vinegar. Pour the hot marinade over the wild garlic and tighten the jars.
The slower the jars cool, the better. That is why they need to be wrapped, not forgetting to turn them upside down.

How to preserve wild garlic with garlic

Only young leaves and stems of bear onions (ramsons) are preserved in winter before they begin to bloom. After flowering, the greens become tough and tasteless.

The pungency of the leaves and the aroma of the flask will be favorably emphasized by garlic. The appetizer will be spicy. To prepare for future use you will need to take:

fresh wild garlic – 1000 g;
1.2 liters of water;
sugar and salt 1.5 tablespoons each;
3-4 cloves of garlic;
bay leaf – 2-3 pcs;
vinegar (9%) –120g;

Place washed bay leaves, peeled garlic at the bottom of a sterile jar, and wild garlic shoots to the top.

Make a marinade from water and spices. Before sealing the stems in jars, sterilization is required (about 30 minutes in a water bath). Don't forget that before you roll up the wild garlic for the winter, you need to carefully sterilize the lids too!

Ramson in Korean

Don’t know how to cook wild garlic stems deliciously, but without spending a lot of time? A win-win option is Korean wild garlic: spicy, aromatic and tasty. The shoots are heat-treated, and Korean wild garlic can be eaten without unpleasant consequences for digestion.

Before cooking wild garlic, fresh herbs are well sorted and cleaned.

To make it convenient to “conjure” wild garlic, take a deep bowl. The ingredients are kept in proportions:

fresh wild garlic leaves - 600 g;
salt - teaspoon;
¼ teaspoon each of coriander, dried cilantro, granulated sugar, a mixture of peppers and chili peppers;
olive oil (and sunflower will do) – 3 tbsp. spoons;
table vinegar - teaspoon

Blanched wild garlic is mixed with seasonings and poured with hot oil. Mix everything and, cover with a lid, remove to infuse. After a day, you can put it in jars and store it in the refrigerator.

Salted wild garlic

It is known that salt is the best natural preservative. You can also pickle wild garlic, both with brine and without it.

So, how to salt wild garlic without brine? It's simple!

We remember how to salt cabbage and apply the method for this preparation. We clean, wash and cut the wild garlic into 1 cm pieces. We take 40 g of salt per kilogram of greens. In total, about 2 cups of salt are needed for a bucket of wild garlic. In a convenient deep bowl, mix the wild garlic and salt, mash a little so that the juice comes out. Then we put it under oppression for 5 days. Every day we remove the foam from the wild garlic. After 5 days, put it in clean jars and store it in the cellar or refrigerator.

With brine, the process will be a little different. Naturally, we prepare the brine separately: take a stack of salt per liter of water. To chopped wild garlic, placed in clean jars, you can add bay leaves, currants or cherries, dill umbrellas - this will soften the aroma and add a pleasant taste to the salty snack. Pour the brine over the greens and leave the jars at room temperature. We are preparing for the fact that during the fermentation process foam will appear, which must be carefully removed. After fermentation is complete, the missing brine must be added to all jars and rolled up under the lid.

Filling for pies and dumplings

Do you like pies with onions and eggs? So, with wild garlic and eggs, the pies are no less tasty, and it’s impossible to describe in words how aromatic they are! To prepare the filling, you need to take:

a bunch of fresh young wild garlic;
4-5 hard-boiled eggs;
spoon of vegetable oil.

Finely chop all this with a sharp knife, add some salt - and now the spring filling for pies is ready! True, it is preferable not to bake such pies in the oven, but to fry them in oil - the taste will only benefit from this!

Here are a few more options for fillings for pies, dumplings or flatbreads:

steep mashed potatoes and finely chopped wild garlic in proportions 2:1 or 1:1;
mashed potatoes, feta cheese and wild garlic (approximately 2:1:2);
cottage cheese and wild garlic (2:1);
boiled rice, chopped egg, wild garlic (1:1:2);

The proportions of ingredients can be changed to suit your taste. You can also add wild garlic shoots to okroshka and enjoy the freshness of this cold soup; mix well with melted cheese and spread on a sandwich; and simply, in a rustic way, dip the tip of the stem in salt and, closing your eyes with pleasure, eat it with black bread and lard.

Ramson is a very valuable product that will nourish an organism hungry for vitamins with valuable substances. You should not treat this “pasture” with disdain, because a bunch of bear onions is not only tasty and satisfying, but also healthy. Be sure to pamper yourself with tender and fragrant branches in the spring.