In the previous article, we focused on bear garlic, its harvest and cultivation. We also mentioned why bear garlic is medicinal. In this article, we will offer some recipes that you can try during the spring months.
Pickled wild garlic
Use 80 g of salt per ½ kg of bear’s garlic leaves.
Salt the finely sliced bear’s garlic leaves and leave the juice for 1-2 hours. Fill the washed glasses and pour the drained juice from the leaves. Store in a cool place and use to season sauces, etc.
Wild garlic pesto
- ½ kg of bear’s garlic leaves
- 0.7 l of olive oil
- pine nuts and parmesan can be added
Finely mix the sliced bear’s garlic leaves with oil (or nuts and cheese) to a smooth mass of porridge-like consistency and add salt. After filling into glasses, drizzle with oil. Store in a cool place.
Wild garlic mayonnaise with cheese
- 100 g mayonnaise
- 200 g hard cheese
- 2 leaves of bear garlic
Mix mayonnaise with finely chopped bear’s garlic leaves, grated cheese and season with spices. Serve with meat, bread, also goes well with hard-boiled eggs.