In the spring, wild garlic is abundant.The entire plant can be used.Wild garlic has white flower clusters, stalks, and distinct garlic and chive smell.You can layer the parts of the plant you want in a basket or container.If you want to use the garlic later, wash it in cold water and store it.
Step 1: Search for shady areas.
Around areas partially shaded, wild garlic grows.The plant likes damp ground.Common locations include the woods, riverbanks, and country lanes.
Step 2: There are clusters of white flowers.
A cluster of flowers at the end of a single stem is what wild garlic has.The flowers look like stars.The valley has a close resemblance to wild garlic, but can be distinguished by observation.The bell-shaped flowers of the valley are drooped from the stem.Take your time while harvesting to make sure you pick the right plant.
Step 3: Look for leaves that are low on the stem bunches.
There are clusters of stems coming out of the ground.The stems are green.The leaves are long and flat and have a single vein in the middle.One per stem is how the leaves grow.There is one stem that is green and purple with two or three leaves.
Step 4: Look to see if you can smell garlic.
You'll be able to detect a garlic and chive smell when you're near some wild garlic.You can double-check by rubbing a garlic leaf between your fingers.The same odor will be released.The smell of the valley and other plants won't be as bad as it used to be.
Step 5: Pick leaves that are healthy.
There will be leaves near the ground.Pick or cut off those that look full and green.To replenish the plant, leave the small leaves.The plant can be used, but the underground bulbs are small.If you don't mind removing your own plant, you can remove the bulb.
Step 6: Cut the stems off.
Use a knife or scissors to cut the stems.Unless cooked for a long time, they will be hard to eat if you have a hard time removing them.
Step 7: There are flowers to harvest.
The flowers that have bloomed have a stronger taste than the leaves.Cut them off with scissors.The seeds of the flowers have a strong flavor and can be eaten.
Step 8: Pickings are in a basket.
The smell of garlic is strong when it's damaged.It is better to give them space than to put them in a jacket.Don't press down if you line them in your basket.You can put clippings in a plastic bag or water bottle.Don't crush them and keep them packed.
Step 9: The clippings should be washed in cold water.
To remove insects, shake flowers.Put the plant under cold water and wash it off.If you fill a bowl with cold water, you can submerge the clippings for five minutes.
Step 10: Store leftovers in a sealed container.
It is possible to store anything you don't use immediately for a week.You can wrap the clippings in a damp paper towel.They should be placed in plastic bags or containers.
Step 11: You can freeze wild garlic.
Bring the pot of water to a boil.The garlic should be added.Remove the garlic from the ice water.Once the clippings are in the water, move them to freezer bags.Get as much air out of the bags as possible.The garlic will not be crisp.The soda straw can be used to remove more air from the bag.The bag should be closed around the straw.Remove the straw and open the bag as quickly as possible.
Step 12: To make a dried herb, bake leaves.
Leave the leaves on the baking sheets.The oven should be set to the lowest setting.If you're worried about them drying out too fast, you might leave the oven door open.Place the leaves in jars after four hours if they feel brittle.A food dehydrator can be used to dry out leaves.
Step 13: The leaves can be preserved in oil or vinegar.
It is good for sauces.Chop or blend leaves in a food processor.Make sure they are covered with olive oil by placing them in jars.You can cover the leaves with your favorite spices.garlic can be refrigerated for up to three weeks.The raw garlic can be left in the fridge for a long time.