Equal quantities by weight of wild garlic and grape seed oil, passed over a hanging muslin cloth for a few hours. You'll end up with a bright green oil you can use in dressings, sauces and my favourite, making mayonnaise with it! If you make too much and want to store it, freeze it and place it at the back of the freezer. The light gradually dulls the colour of the oil.
Fab thanks for sharing,I have a load pickled yesterday and been wondering about different ways to use it. I'll have to head back and get some of the flower buds Ty😁
@@yourmum69_420 Thanks. What I subsequently found was that wild garlic bulbs are a lot smaller than commercial garlic you buy from a shop and not worth the trouble to dig up when the leaves are easily accessible and have lots of garlic flavour. Also tried drying some leaves and making a powder as suggested in the video but found it was a lot of work for nothing. Once you did all that, the garlic flavour was largely gone! So fresh leaves worked best for me.
I used to really love infusing fresh things into oil including herbs and garlic gloves, but I don't do it anymore since I found out the moisture trapped inside the oil can grow bacteria. It seems to be a tricky area. I notice the first recipe uses this process, and as I say I've used it myself (didn't get botulism) but I'm not sure it's highly safe.
A valid point to raise. I'd assume the "couple of weeks" shelf life stated in the video would be fine. Blanching might help reduce the amount of pathogens potentially present too.
But capers are pickled flower buds correct? And since he pickled the flower buds ( you can see this video) i think he applied the same principle ...except wild garlic buds are tear drop shape not round like the normal capers you get from the supermarket. But he used the same idea - to me at least.
@@lilyrosesoul0077 yes, I know, but the seeds later are soft at the start, I've read some people curing them (wild garlic seeds) in salt for a month (but its most often fancy restaurants I've read about using wild garlic seed capers that serve wild/foraged things and not a lot of info on their process).
Those are some good uses. But that's NOT wild garlic. those are Ramps/Wild Leeks or Allium tricoccum. Wild Garlic has tall, slender stalks like actual garlic or onions.
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Just made some wild garlic dressing thanks to this video! It's surprisingly light and fresh tasting! Thanks so much 😊
Equal quantities by weight of wild garlic and grape seed oil, passed over a hanging muslin cloth for a few hours. You'll end up with a bright green oil you can use in dressings, sauces and my favourite, making mayonnaise with it! If you make too much and want to store it, freeze it and place it at the back of the freezer. The light gradually dulls the colour of the oil.
Soooooo good to find this video I have learnt so many way about what to do with wild Garlic . easy and simple instruction to follow. Thank you.
Thank you 😁
Great videos. Becoming very interested in foraging and trying to identify different edible plants . Thank you
Thanks 😊
Great ideas. The seasoning looks wonderful. Off to pick some tomorrow!
Thanks 😊 enjoy
ooh nice idea with the seasoning! Like that one
Thanks. I make a big batch to last me all year 😁
Brilliant tutorial. I've learned a lot from your videos. Thank you.
😁
Thanks for this video - really useful :). I love having the leaves in peanut butter sandwiches.. with a slightly toasted granary bun... YUM
Not tried them like that. I do love peanut butter so might have to try 😁
Fab thanks for sharing,I have a load pickled yesterday and been wondering about different ways to use it.
I'll have to head back and get some of the flower buds Ty😁
Brilliant. Thanks for information.
You’re welcome 😁
My new favourite channel :)
😊
New sub, loving your content mate
Thanks mate :)
can i dry the leaves out and make dry powder herbs - like you can with most edible leaves..............
Yes you can 😊
Do people not use the bulbs/roots like normal garlic? Is it just the leaves and flowers?
you can use the bulbs too, except it's illegal to dig them up without permission from the landowner (if you care about that sorta crap)
@@yourmum69_420 Thanks. What I subsequently found was that wild garlic bulbs are a lot smaller than commercial garlic you buy from a shop and not worth the trouble to dig up when the leaves are easily accessible and have lots of garlic flavour.
Also tried drying some leaves and making a powder as suggested in the video but found it was a lot of work for nothing. Once you did all that, the garlic flavour was largely gone!
So fresh leaves worked best for me.
Where did you get your drying racks from?
They are the racks for my dehydrator. It was just a fairly cheap one
Have been watching with great interest..from India...we too have many such herbs to eat..thanks for the knowledge sharing
Thanks 😊
Do you run foraging classes please?
Not yet. I do plan to in the future though
Excellent video.Very informative.
Cheers 😁
Will garlic spread even if potted in my garden? I have chips in my garden with probably old terram barrier below thanks Scott
It will spread but it's quite slow. Takes several years to reach maturity
I used to really love infusing fresh things into oil including herbs and garlic gloves, but I don't do it anymore since I found out the moisture trapped inside the oil can grow bacteria. It seems to be a tricky area. I notice the first recipe uses this process, and as I say I've used it myself (didn't get botulism) but I'm not sure it's highly safe.
A valid point to raise. I'd assume the "couple of weeks" shelf life stated in the video would be fine. Blanching might help reduce the amount of pathogens potentially present too.
Great video thank you. Would you know where I could forage this, I am in London?
Oxleas Woods or Bostall Woods
norbury park near boxhill and westhumble station, loads growing there now. you can get direct train from waterloo
been looking around carefully for wild garlic. like to know the ideal spots for them. Have you ever thought about doing a wild garlic chimichurri?
I made it. It's good
Have you tried making capers with the seeds?
But capers are pickled flower buds correct? And since he pickled the flower buds ( you can see this video) i think he applied the same principle ...except wild garlic buds are tear drop shape not round like the normal capers you get from the supermarket. But he used the same idea - to me at least.
@@lilyrosesoul0077 yes, I know, but the seeds later are soft at the start, I've read some people curing them (wild garlic seeds) in salt for a month (but its most often fancy restaurants I've read about using wild garlic seed capers that serve wild/foraged things and not a lot of info on their process).
The wild garlic I have makes leaves like green onions , I never seen these types leaves plus they are globed shaped and big as golf balls
globe shaped leaves??
Wilted wild garlic is lush.
Agreed 😋
Boil it & spoil it. 75 degrees wilts them.
Is it not a botulism risk mixing it raw into oil?
As far as I know it only happens when left out the fridge and for a prolonged period. That's why I only keep it for a few weeks max
Great.....ive just done this and now I'm a bit wary to try it. Ffs 😨
Its not raw as such. The boiling water has effectively pasteurised it.
@@randomroses1494 C botulinum is heat stable.
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Personally, I don't use seed oils and stick to olive oil.
Seed oils are highly detrimental to human health.
Those are some good uses. But that's NOT wild garlic. those are Ramps/Wild Leeks or Allium tricoccum. Wild Garlic has tall, slender stalks like actual garlic or onions.
Thanks. But they 100% are wild garlic as in Allium ursinum