Recipes for wild garlic dishes. Forest healer: what is wild garlic and how is it useful?

If wild garlic appears on sale, then for me this is a sure sign - that’s it, I’ve waited for spring! For a long time I prepared a simple salad with cucumbers and eggs from it. Recently I expanded my culinary horizons to diversify the spring menu, and, to my amazement, I discovered many recipes for cooking wild garlic.

If you remember, wild garlic, also called bear's onion, looks like a herb, but has a strong garlic aroma. endowed with such that during spring vitamin deficiency, dishes from the plant will become powerful support for your body. I wrote about this in my article about it, I invite you to read it.

How to deliciously cook wild garlic

For those who don’t know what can be prepared at home from fresh young wild garlic, I’ll tell you a little about this plant:

Almost everything about wild garlic is edible - young fresh leaves, stems, and the onion itself is also suitable for cooking.

Most often, wild garlic leaves are used in food, so it is best to use it in a salad. In addition to the well-known salad with cucumbers and eggs, fresh wild garlic is good in salads with Chinese cabbage, potatoes, cheese, sausage, radishes, and even rice.

Salad dressing can also be varied, so feel free to replace the usual sour cream with mayonnaise, vegetable oil, wine vinegar, ground yolks, soy or mustard sauce.

The leaves go well with almost all foods - mushrooms, eggs, cheese, meat, vegetables and other herbs. By the way, thanks to its aroma of garlic, the plant can successfully replace it in dishes.
It turned out that from the plant you can make pie filling, sauce, and cook soup. Many housewives prepare bear onions for future use, so that in winter they can at least get closer to spring, and in addition to get a tasty appetizer for meat dishes.

The only thing that is not recommended to do with the plant is drying it. It loses both its benefits and attractive taste.

Delicious wild garlic appetizer

Let's start with the appetizers. However, call it what you want - appetizer, spread or paste. It is perfect for a snack, as a spread on bread, or as an addition to a side dish, for example, potatoes. I recently found out that you can make a wonderful snack if you chop lard and add chopped leaves. There is no point in writing the recipe separately, I, in fact, have already said everything.

• Take: a bunch of leaves, cucumber, sour cream and salt.

1. Chop the leaves very finely, add salt and crush a little with your hands or a spoon.
2. Grate the cucumber and mix with wild garlic. Drain excess juice from the cucumber first so that the spread does not come out too liquid.
3. Add sour cream, stir the mixture and place in the refrigerator. After half an hour, you can try the snack.

How to make a simple wild garlic sauce

The same as the appetizer, and the purpose of the sauce is the same. You'll have a mixture that you can add to fish, spread on bread and make toast.

• Take: a bunch of bear onions, a handful of crackers, a handful of almond flakes, vegetable oil, a pinch of hot chili pepper, salt and a couple of teaspoons of lemon juice.

Preparing the sauce:

1. Grind the crackers and almond flakes almost into powder.
2. Add the rest of the ingredients and run the blender again. Store in the cold, but not for long, 2-3 days.

Salads made from fresh, young wild garlic are loved by everyone, very healthy and delicious. I offer you some good recipes.

Wild garlic salad with egg and cucumber

In addition to the listed ingredients, radishes are sometimes added to this salad, and if you add potatoes and sausage, you will get a complete dish.

• Take: a bunch of wild garlic, a little green onion, a cucumber and a couple or three hard-boiled eggs and salt.
• Well, then as usual: I hope you don’t need to be taught how to make salads. We cut everything, connect it and season it.
• For dressing, I usually use sour cream - I think this is the best option. In addition to it, vegetable oil is perfect if you need a lean version and mayonnaise.

Salad recipe with wild garlic, cucumber and cheese

Take: wild garlic, parsley, basil, dill, cucumber, mayonnaise. You will need 300 grams of cheese, you can take any, but since this salad is considered a dish of Caucasian cuisine, Adyghe is ideal.

• To make the salad, chop everything and season with mayonnaise.

Salad with wild garlic, meat and eggs

I’ve practically already listed all the ingredients, all that’s left is to add salt and vinegar. Instead of boiled meat, you can use ham or make it with sausage.

Preparation:

1. Boil any meat, eggs, cool them and cut them smaller for salad.
2. Place the bear onion leaves in boiling water for a couple of minutes, quickly remove and let the water drain.
3. Cut the leaves, add meat with eggs, salt and season with table vinegar. Pour the vinegar literally drop by drop so as not to overdo it.

Delicious homemade salad with wild garlic and potatoes

Take: 4 potatoes, a bunch of bear onions, vegetable oil and salt.

Preparation:

• Boil the potatoes, cut into cubes, chop the wild garlic, season with oil and salt.

Ramson fried with tomato - a spicy dish of Caucasian cuisine

I know that in Chechen, and indeed Caucasian cuisine, wild garlic fried with tomatoes is very popular.

• Take: leaves, butter or vegetable oil. A little tomato, water and salt. If you like it spicy, add vinegar too. Sugar is also added only if desired.

Prepare wild garlic with tomato:

1. If you have whole wild garlic, then peel it, leaving only the leaves, and cut off the stems.
2. Now let's boil the leaves. At the same time, keep in mind that they should rather be steamed than boiled; to do this, pour just a little water into the saucepan, just to the bottom.
3. Once the water boils, add the leaves and cook with the lid closed until they change color and become soft. Do not pour out the broth. Attention! Do not overcook the leaves; they should not turn into mush.
4. Heat the butter in a frying pan, add the leaves of the plant, add salt and fry for 15–20 minutes.
5. Shortly before the end, you need to add tomato paste diluted with broth and simmer everything together for a couple more minutes. All that remains is to add salt, add sugar if desired and pour in vinegar.
6. Simmer the dish for a few more minutes. It will be much tastier if you let it brew, even cold.

But by following this step-by-step recipe, you can prepare bear onion leaves without tomato. In this case, I can give good advice: take milk instead of water - it will be even tastier.

Fried wild garlic with cheese

The simplest recipe is to simply fry it in a frying pan, adding a little vegetable or butter. But first you should boil it for a few minutes in slightly salted water. Preheat the oil well and fry for about five minutes, no more, but do not forget to stir. That's all!

The second recipe is more complicated; roast wild garlic using this method and serve it as a side dish or a simple snack. By the way, it can be refined if you add cheese, make it with radishes, fried nuts, sesame seeds, tomatoes, hot peppers and any herbs.

• Take: 4 bunches of bear onions, 2 cloves of garlic, oil for frying, black pepper and salt. Add all other ingredients as you wish - wherever your imagination takes you.

Prepare:

1. Heat the oil in a frying pan: you can take a mixture of vegetable (or olive) and butter. Or one of them.
2. Fry the chopped garlic. When it starts to darken, add wild garlic leaves. Fry, stirring, until you notice complete evaporation of moisture.
3. Pepper and add salt. If desired, replace the salt with healthier soy sauce or lemon juice.
4. At the end of frying, add everything else that your darling desires.

How to cook wild garlic fried with egg

Take: a bunch of leaves, eggs, salt. Tomato paste would also be appropriate here, but add as desired.

1. Place the bear onion in a heated frying pan and fry, stirring.
2. At the end of frying, add salt and beat in raw eggs. Stir, pepper and add tomato if you decide to do so.

There will be a separate article about preparing wild garlic for the winter, don’t miss it, it’s time to start pickling and salting the healthy plant.

It seems to me that bear onions are underestimated in our country, and its season is so short that you need to quickly fill the body with all the benefits it lacks in the spring. So don’t waste time, arrange a holiday for yourself using all my wild garlic recipes. With love... Galina Nekrasova.

You don't know what wild garlic is? Never cooked it? And they weren’t even used in culinary experiments? Then we urgently correct this omission and learn how to prepare various delicious dishes from wild garlic.
Recipe contents:

It is (also called “bear onion”) something between garlic and green onions. If you don’t like either one or the other, then give your choice to wild garlic. This grass is the first green sprout in spring, with which the bear breaks the long winter hunger strike. It is collected mainly in the forest, which indicates its great benefits. One of the simplest options for preparing it is as a salad or appetizer. But, like other vegetables, it will be appropriate in many other dishes. You can cook soup from it, fill pies, and make sauce. And since wild garlic is a seasonal product, many housewives still prepare it for future use (ferment it, pickle it).

Useful properties of wild garlic for spring dishes

Village residents know first-hand about the valuable substances of wild garlic, because... this is the first source of vitamins that appears in the forest (April, May). It helps well against vitamin deficiency after the winter period. Wild garlic is also an excellent ascorbic acid. The plant contains quite a lot of mineral salts, protein, lysozyme, fructose, carotene and phytoncide. Greens are recommended for lack of appetite, disruption of the gastrointestinal tract, helminthiasis, and atherosclerosis. The plant speeds up metabolism, cleanses the blood, fights bad bacteria and cholesterol.

However, such a useful herb also has a number of disadvantages. It is not recommended for patients with hepatitis, ulcers, gastritis, pancreatitis, cholecystitis, and epilepsy. Also, the plant should not be used by pregnant women, and if you overeat it, you may experience diarrhea, migraines, and insomnia. The daily norm of greens is up to 20 large leaves.

The use of wild garlic in cooking for preparing spring dishes

The plant's leaves, bulb and stems are edible. Wild garlic is most often used as a spice or on its own for sauces, salads, baked goods and hot dishes. Use it raw or for pickled seasoning. It is not recommended to dry it - valuable nutritional properties are lost.

Wild garlic dishes: 4 recipes

• Calorie content per 100 g - 180 kcal.
• Number of servings - 30 ml
• Cooking time - 10 minutes

Ingredients:

• Fresh wild garlic leaves - 1 large bunch
• Fresh cucumber - 1 pc.
• Sour cream 20% - 250 ml
• Salt - to taste

Preparation:

1. Rinse the plant and dry well. Chop very finely and place in a deep plate. Season with salt and remember.
2. Grate the washed cucumber on a coarse grater, squeeze out the juice and mix with wild garlic leaves.
3. Add sour cream, stir and put the mixture in the refrigerator for half an hour.
4. Use it spread on a crust of bread or with hot potatoes.

Ingredients:

• Celery root - 1 pc. (medium size)
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Wild garlic leaves - 200 g
• Broth or water - 800 ml
• Refined vegetable oil - 2 tbsp.
• Salt and pepper - to taste

1. Peel the potatoes, celery and onion. Cut: potatoes and celery into cubes, onion into thin half rings.
2. In a frying pan, fry the onion in oil until slightly translucent.
3. Then add the celery and potatoes, season with salt and pepper, turn the heat to medium, stir, cover and fry for 15 minutes, stirring occasionally.
4. Lightly mash the contents of the pan with a masher.
5. Pour the broth into the cooking pan, boil and add the washed and chopped wild garlic. Add vegetable puree, boil for 10 minutes and serve.

Spring wild garlic salad

Ingredients:

• Wild garlic leaves - 1 bunch
• Boiled eggs - 2-3 pcs.
• Green onions - 50 g
• Fresh cucumber - 1 pc.
• Vegetable oil - for dressing
• Salt and pepper - to taste

1. Wash the wild garlic, remove the arrows (flowers) and the outer leaf. The young plant just needs to be washed. Cut the greens into strips.
2. Peel the boiled and cooled eggs and finely chop them.
3. Chop the green onions.
4. Cut the cucumber into thin strips. Since a lot of nitrates and harmful substances accumulate in the cucumber skin in early spring, it is advisable to clean it.
5. Combine the products, add salt and pepper, pour in refined vegetable oil and mix.

Ingredients:

• Ramson - 300 g
• Pork - 150 g
• Refined vegetable oil - 50 ml
• Salt and pepper - to taste

1. Wash the meat and cut into thin strips.
2. Rinse the wild garlic, put it in a sieve to drain and also chop it into strips.
3. Pour oil into a frying pan, heat and add meat. Fry it for 2-3 minutes until white, season with salt, pepper and add chopped wild garlic.
4. Fry the pork over high heat for a couple of minutes, stirring continuously until the wild garlic becomes soft.
5. Serve the dish hot. Garnish with whole mustard seeds if desired.

You can use wild garlic instead of green onions or garlic. This plant has an interesting taste and aroma. Therefore, it is perfect to diversify your diet and replenish the body with vitamin C.

The most useful wild garlic is in its raw form. But even during heat treatment, this plant practically does not lose its properties.

The most delicious and healthy thing about wild garlic is its green leaves. Therefore, we clear the shoot from the boot. The resulting product is thoroughly washed under running cold water. Take a container for cooking. Pour water into it. Enough amount to cover our wild garlic with liquid. You need to cook for 5 - 7 minutes. An overcooked plant loses its quality. Therefore, it is necessary to monitor the cooking process and time. If you wish, you can even taste the product while cooking. The finished product must be salted and spices added to taste.

When using wild garlic in soups, it must first be chopped. It should be added 10-15 minutes before the completion of the cooking process of the first dish.

Ramson is the first sign of the arrival of spring in the North Caucasus. Although wild garlic is called wild onion, it tastes like garlic. Another name for it is bear bow. Bears after hibernation first of all pounce on the young shoots of this plant and it is no coincidence, because wild garlic has been considered since ancient times an excellent means of getting rid of vitamin deficiency, cleanses the body and restores strength . Having seen literally mountains of this plant on the market, I couldn’t pass it by, because wild garlic is not only healthy, but also a very tasty snack that is easy to prepare. Wild garlic with tomato sauce is especially good.

Ingredients:

• wild garlic 0.5 kg
• tomato juice 0.5 liters
• onion 1-2 pcs
• salt 3-4 tsp.
• sugar 2-3 tsp.
• ground black pepper

Step-by-step photo recipe for cooking wild garlic with tomato sauce:

Young wild garlic sprouts are eaten. To choose the right one, pay attention to the ends of the sprouts, most of them should be pale green in color, without long bright green tips at the ends.

First of all, wash the wild garlic thoroughly and remove any debris, if any. Place in a large saucepan, because 0.5 kg of sprouts is a whole mountain, wild garlic is very light.

Pour boiling water over the wild garlic, add 2 tsp. salt, wait until the water boils again and cook for 3 minutes. Then drain in a colander.

Boiled and cooled wild garlic can be seasoned with a regular salad dressing with olive oil and vinegar, a version of such a dressing can be found here → or here → Or you can prepare a simple sauce that looks like the one everyone knows. It is no coincidence that wild garlic is called “Caucasian spaghetti.”

Sauce for wild garlic

Add 0.5 liters of tomato juice or tomato paste diluted with water. You can grind canned tomatoes in a blender or grate fresh tomatoes, discarding the skin. When the tomato juice boils, add 2 tsp. salt and 2-3 tsp. sugar, pepper You may need more or less sugar, it all depends on the acidity of the tomato juice.

You can add your favorite spices to the sauce, for example, suneli hops. I like to add a little ground cloves, cinnamon and ginger , as in, but you can get by with just sugar and salt.

Stir the boiled wild garlic with the sauce so that the sauce is evenly distributed over all the shoots.

The wild garlic must be cooled before serving. It's better if it stays in the refrigerator.

Ramson is a healthy and tasty snack that goes well with boiled potatoes or fresh bread.

Pour boiling water over the wild garlic, add 2 tsp. salt, wait until the water boils again and cook for 3 minutes. Drain in a colander.

Sauce for wild garlic

Chop the onion and fry it over low heat until transparent.
Add 0.5 liters of tomato juice and when it boils, add 2 tsp. salt and 2-3 tsp. sugar, pepper Stir the boiled wild garlic with the tomato sauce so that the sauce is evenly distributed over all the shoots. Refrigerate before serving.

Ramson is a plant of the Allium family. It has medicinal and pleasant nutritional properties. Grows in Europe, the Caucasus and Turkey. Young leaves are used for food. They are moderately spicy, but not bitter. Wild garlic is added to various snacks and salads, and can also be preserved for the winter at home. The most popular preparation is pickled wild garlic. For those who like it a little spicier, you should try this Korean snack recipe.

Ramson in Korean

Recipe for gourmets and lovers of spicy food.

Advice. People with gastrointestinal diseases should not eat spicy foods.

In order to cook wild garlic in Korean, you will need several bunches of it, one carrot, Korean seasoning, 1 tsp. sugar and 0.5 tsp. salt, as well as 4 tbsp. l. vegetable oil and 2 tbsp. l. wine vinegar.

As a rule, all recipes for cooking wild garlic begin with washing and scalding with boiling water. Only after this can you begin the main canning process.

• The boiling water needs to be drained and the wild garlic placed in a deep container.
• Finely chop the carrots into long strips and place with the wild garlic. You can use a special grater.

• The next step is to prepare the spicy sauce. Vinegar, Korean seasoning, sugar and salt should be mixed and poured into the salad.
• Fill it with oil and mix well.
• Place the Korean wild garlic into jars and leave for a couple of hours. After this, the salad is ready to eat.
• If you want to prepare salad for the winter, you must first sterilize it in a jar and roll it up with a lid.

Pickled wild garlic

Pickling is an excellent option for preserving the healthy and tasty qualities of wild garlic for the winter. For this you will need 0.5 kg of wild garlic, 1.5 liters of water, 100 g of cranberries, 150 g of table vinegar (9%), 3 tbsp. l. granulated sugar and 1.5 tbsp. l. salt.

• Rinse the wild garlic and place it in pre-sterilized jars.

Advice. The wild garlic needs to be soaked in water for several hours before cooking. This is done in order to get rid of bitterness.

• Place cranberries on top.
• Then prepare the brine. You just need to add salt and sugar to boiling water. Wait until they dissolve and pour in the vinegar.
• Pour the prepared marinade over the wild garlic and seal the jars.

Salted wild garlic

The recipe for making salted wild garlic is incredibly simple. You will need 1 kg of wild garlic and 2 tbsp. l. coarse salt.

• The wild garlic needs to be washed and dried.
• Then it should be chopped, but not very finely.
• Add salt and mash well.
• Pack into sterilized jars and seal with a lid.

Attention! Salted wild garlic should be stored cool. For example, in the refrigerator, basement or cellar.

Salted wild garlic retains its beneficial properties. It can be consumed as usual, in salads or added to first courses.

Ramson in tomato sauce

To prepare wild garlic with tomato sauce as a preparation for the winter, you will need to take 2 kg of plant leaves, 0.2 kg of any tomato paste, 4 tbsp. l. salt, 2 tbsp. l. granulated sugar, 2-3 bay leaves, 5-6 black peppercorns and 0.8 liters of water. The preparation procedure is very simple:

• Wash the plant, scald with boiling water and place the wild garlic in glass jars.
• Bring the water to a boil.
• Add all the remaining ingredients to the water and boil a little.
• Pour the brine into jars with wild garlic and sterilize for a quarter of an hour.
• Tighten the jars, turn them upside down and cover with a warm blanket.

Lard with wild garlic

An unusual and satisfying recipe using wild garlic. He rarely survives until winter. As a rule, it is eaten immediately after preparation. You will need 0.2 kg of lard, 0.1 kg of wild garlic, as well as salt, pepper and spices (to taste).

• Grind lard and wild garlic in a meat grinder. You can do this one by one.
• Add salt, pepper, spices and mix well.
• Place the finished mixture in a jar and put it in the refrigerator.
• The appetizing snack is ready. It is spread on bread and used as a sandwich.

The benefits and harms of the plant

The second name for wild garlic is “bear’s ear.” Many people are concerned about the benefits and harms of consuming this spicy herb. The main properties of wild garlic are bactericidal and fungicidal effects. In addition, it has a positive effect on many body processes.

1. Improves the functioning of the gastrointestinal tract.
2. Helps get rid of worms.
3. Boosts immunity.
4. Positively affects men's health.

But you will have to stop eating wild garlic if you have a stomach ulcer, gastritis with a high level of acidity, cholecystitis or pancreatitis.

Attention! Consume wild garlic in moderation. Excessive ingestion of the plant leads to swelling, indigestion, migraines and insomnia.

Harvesting wild garlic for the winter is the simplest option for preserving the plant for the winter. It takes very little time to prepare. But the dishes turn out healthy and tasty. Pickled and salted wild garlic are the most popular recipes. This Korean dish will be appreciated by lovers of spicy food. An unusual recipe for lard with wild garlic will surprise any gourmet, and the spice in tomato sauce is suitable for adding to soups and main courses. The plant has beneficial qualities, but it should be consumed in moderation.

Pickled wild garlic: video

Wild garlic preparations: photo