Cheremsha: recipes for cooking dishes and preparations. How to prepare wild garlic for the winter in jars and a freezer Recipes with fresh wild garlic for the winter

For the winter, it is worth harvesting such plants that contain the maximum amount of substances necessary to maintain immunity at the proper level. Wild garlic certainly belongs to such plants.

She appears in the spring, and by the end of June she must have time to prepare. Moreover, only selected specimens are subject to harvesting. On the basis of wild garlic leaves in winter, you can cook cabbage rolls, salads, it goes into soups and pies. Its taste qualities are excellent, which makes it, in combination with a huge amount of vitamins, an obligatory candidate for harvesting for the winter period. We will save ourselves from winter colds with the help of delicious pickled wild garlic.

By the way, pickling is the most popular type of wild garlic preparation, but not the only one. Now we will get acquainted with the basic recipes for harvesting wild garlic.

Before starting work, the wild garlic leaves are thoroughly washed, preferably even twice, and dried.

Banks are sterilized.

Ramson in tomato sauce. delicious
Ingredients

Ramson, 2 kg

Tomato paste, 200 g

Salt, 4 tbsp

Black pepper, 4-5 peas

Sugar, 2 tbsp

Bay leaf, 2 pcs

Water, 800 ml

1. We scald the washed wild garlic leaves and leave to drain.

2. Boil the water, throw in the tomato and all the spices, let the marinade boil a little. Boiling and we will spill.

3. Pour the wild garlic laid out in jars with marinade and set for sterilization (20 minutes).

Marinated wild garlic
Ingredients

Ramson, 2 kg

Salt, 40 g

Vinegar 6%, 1 tbsp

Water, 1½ l

1. Boil water with salt, throw wild garlic leaves into it.

2. After cooking for 2-3 minutes, we move it into jars, having fished it out of the water.

3. Add vinegar to the water, boil and pour the brine into jars of wild garlic.

4. Cover with lids and let the jars cool down when room temperature.

Ramson for the winter, canned
Ingredients

Ramson, 1 kg

Sugar, 1 tbsp

Salt, 1 tbsp

Tomato paste, 200 g

Vegetable oil, 250 ml

1. We grind wild garlic leaves in a meat grinder.

2. Stir the gruel with tomato, butter, put salt and sugar.

3. We heat to a boil, cook for a very short time - 1 minute. Immediately transfer to ½-liter jars, sterilize for 20 minutes and roll up.

Garlic marinated in jars
Ingredients

Ramson, 700 g

Garlic, 2 cloves

Salt, 60 g

Sugar, 70 g

1 bay leaf

Vinegar 9%, 250 ml

Water, 1 l

Garlic very successfully complements the spicy taste of wild garlic itself, and its ability to resist colds only increases from its addition.

1. Put 1 bay leaf, garlic, and wild garlic on top in each jar.

2. Cook the marinade and pour into jars.

3. Sterilize ½ hour, roll up.

Wild garlic stalks with mustard, marinated
Ingredients

Ramson, stems

Salt, 1 tbsp

French mustard, 1 tbsp

Black pepper, a few peas

Wine vinegar, 1½ tbsp

Water, 1 l

1. My stems and soak for ½ hour. We take it out of the water, let it drain.

2. We install the stems in jars upright, tightly, and pour boiling water over them.

3. After 5 minutes, pour boiling water into a saucepan, salt it, put mustard and pepper.

4. Boil for 2-3 minutes, pour vinegar and remove from heat.

5. Fill jars with marinade stems and roll up. Let them cool themselves, and we turn them over and leave them.

Salty wild garlic for the winter
Ingredients

Ramson, 1 kg

Salt, 50 g

Water, 1 l

1. We place the washed and dried wild garlic in a jar or saucepan.

2. Prepare the brine by boiling water with salt. Strain it and refrigerate.

3. Fill the wild garlic with brine and fit oppression on top.

4. We look after wild garlic for 2 weeks. If foam appears, remove it and wash the circle with salt water along with oppression.

5. When 2 weeks have passed, we transfer the wild garlic to the refrigerator by placing it in a closed jar.

Ramson for the winter, canned with salt
Ingredients

Ramson, stems with leaves, 1 kg

Coarse salt or sea salt, 500-700 g

1. Soak the washed wild garlic for ½ hour. Rinse again, scald with boiling water at the end.

2. Put the wild garlic in layers in a jar, sprinkling with salt - until the jar is full.

3. Cover the jar with a lid and put it in the cold.

Wild garlic with spices, marinated
Ingredients

Ramson, 700-900 g

Sugar, 50 g

Salt, 50 g

Table vinegar, 100 ml

Carnation

Water, 1 l

1. Washed wild garlic, after soaking for several minutes in cold water, lay out in prepared jars.

2. Cook the marinade for 3 minutes from the ingredients provided in the recipe. With spices, we decide which ones to exclude, which ones to add. Pour in the vinegar and stop boiling.

3. Fill the wild garlic with marinade, sterilize the jars and roll them up.

The onset of spring is marked by the awakening of the first plants, giving people food and medicinal possibilities of natural origin. Cheremsha is a forest queen, able to maintain her regal positions for a very long time. The young shoots of this perennial wild plant contain a huge potential of vitamins and many other elements so necessary for a weakened human body.

Raw, salted or pickled, it is an indispensable remedy for such ailments as atherosclerosis and scurvy. It is successfully used as an antihelminthic and bactericidal agent, has a beneficial effect on intestinal motility. Canning wild garlic is not difficult - it can be salted, marinated in a jar with virtually no loss of useful properties.

How to pickle wild garlic in a jar for the winter at home

• the required number of wild garlic stalks;
• ordinary table vinegar (9%) - up to 200 grams per two liters of filtered water;
• regular sugar - 100 grams per specified amount of purified water;
• coarse salt - 100 grams for the same amount of liquid.

The stalks of wild garlic that have not yet blossomed should be sorted out, separating foreign inclusions, then washed well and dried.

Boil filtered water with the required amount of ordinary sugar, vinegar and coarse salt. Dip the plants in boiling water, blanch for up to two minutes. Never overcook tender sprouts, preserving their firm qualities that provide a spicy taste of the product!

Remove plants from boiling water, put in a colander and cool under running water. Place wild garlic tightly in pre-prepared and heated jars, then pour the containers with boiling marinade, without adding up to one and a half centimeters to the top edge of the jar.

Cover jars with lids, sterilize for five minutes, then roll up tightly. Store in a cool dry place.

How to salt wild garlic in a jar for the winter, a simple recipe

• salt at the rate of 100 grams per two liters of purified water;
• stems along with wild garlic leaves;
• to taste, a selected amount of horseradish roots, fresh dill, bay leaves, allspice.

This is a very simple cooking method. You need to collect or buy long stems of wild garlic along with leaves. Plants also need to be carefully sorted out, washed, be sure to dry and chop coarsely.

Put the wild garlic in cylinders, layering with prepared spices, then pour the prepared brine. From above, press down with a not very heavy oppression.

Within 15 days, the fermentation process will take place in the cylinders. When foam appears on the surface, it should be removed, and the oppression must be washed. At the end of salting, add the required amount of brine to the containers, roll up tightly and put in a cold room.

Fresh wild garlic has the most useful properties. It is used as a filling for excellent pies, added to fragrant soups and all kinds of salads. It will provide the best taste to meat dishes. The wild garlic season does not last long, so you need to hurry!

Plants can be bagged and frozen. In winter, such a valuable preparation will remind you of the imminent spring, help to cope with beriberi, and cheer you up.

Related recipes: Wild garlic preparations for the winter

How to preserve wild garlic for the winter

Ramson is a herbaceous spicy plant similar to wild garlic. The leaves of the plant have a persistent garlic smell and are rich in vitamin C. The herb is used in the preparation of hot dishes, salads, and vegetables. It grows only in spring, so let's talk about how to prepare wild garlic for the winter. It turns out that wild garlic can be salted, fermented and pickled. Here are the recipes.

Marinated wild garlic "Winter's Tale"

For cooking, you need juicy shoots, a little underripe. Unopened leaves will crunch nicely in your mouth.

• wild garlic greens;
• 1 st. currants;
• 3 art. l. Sahara;
• 3 art. l. salt;
• 150 g of apple cider vinegar;
• drinking water.

Pre-soak the wild garlic leaves in cold water in order to remove the bitter rich aftertaste. At this time, we sterilize jars with a capacity of 0.5 liters.

Boil water in a saucepan, dip the wild garlic in it and after a couple of minutes we take it out with a slotted spoon. Be sure to rinse with cold running water. This will help keep the stems vibrant green and crunchy. Boil currants. Any red or black will do. We put the shoots in jars, randomly throwing berries between them.

We are preparing the marinade. Boil 2 liters of water, adding salt and sugar. At the end of the process, pour in the vinegar and distribute the resulting liquid into jars. Carefully cork, wait for complete cooling and in a cold room. Cheremsha is ready for winter.

Is there some more interesting recipe: Sorrel for the winter in jars with salt: a step-by-step recipe with a photo

Harvesting salted wild garlic for the winter: recipe "Fragrant garlic"

Salted wild garlic can be used as an additive to main dishes, salads, minced meat. The taste of salted grass is very rich, so do not overdo it with the amount.

• wild garlic;
• salt;
• water;
• currant and horseradish leaves;
• peas of allspice.

We take the ramson stalks washed in running cold water, finely chop. We put in a prepared container, mixing with pepper and sheets of other plants. We prepare the brine for about 2 tbsp. l. salt per 1 liter of water. Boil and leave in a saucepan until completely cooled. We pour the wild garlic. The salting process has begun. After a week, put the mass under the press, put it in clean jars and close it. Be sure to store only in a cold place.

How to prepare pickled wild garlic for the winter, the recipe "Spring sourdough"

Lovers of the sour taste of pickled vegetables will love this recipe. Let's do the sourdough process with wild garlic.

Rinse the wild garlic with water, cut off the roots. We lay the sprouts vertically in jars. We prepare the brine in this proportion: for 1 liter of water, 25 g of salt and 25 g of vinegar. Pour into jars, within 10 days we observe the fermentation procedure. We lower the closed cans into the basement.

Every year, when this juicy vitamin grass appears, we harvest wild garlic for the winter - this is not at all difficult, but it allows you to stock up on vitamins for the entire cold season.

There is also an interesting recipe: Instant pickled cucumbers in a bag and in a saucepan

Marinade for wild garlic for the winter

Recipe for pickled wild garlic at home

Probably. no more spicy greens. than wild garlic. This bright and very appetizing herb will be able to diversify your spring menu. The season starts in the very early spring. therefore its value is difficult to overestimate. This plant can be the first to nourish our body with the substances necessary for the body. vitamins and microelements. From it you can prepare various salads. marinades. sauces and even pies. It will serve as an excellent antiviral agent. will help cleanse the intestines and restore the work of the stomach.

The only negative of this first spring greenery is that its season ends very quickly. Only a few weeks a year we can enjoy fragrant and vigorous grass. Therefore, do not miss the moment and have time to get your dose of vitamins!

Pickled wild garlic is a great appetizer. that all your guests will love. Adding a few cloves of garlic to a jar of herbs. you will get an even more savory and spicy dish.

Ingredients:

• fresh wild garlic - 400 g
• garlic - (5-6 cloves per 500 ml container)
• water - 1000 ml
• sugar - 2 tbsp.
• vinegar 9% - 100 ml
• salt - 1.5 tsp

To prepare pickled wild garlic for the future, you will need dry sterilized jars and lids.

How to pickle wild garlic

Preparing this appetizer is not at all difficult and much more reasonable than buying in the markets.

Start by processing the main product.

Prepare wild garlic stalks: rinse under running water, clean from debris and dirt. The stems can be cut a little with a knife to give them a fresh look.

Put a few 2-3 cloves of peeled and slightly cut (for more flavor) garlic into prepared jars.

The container can be calcined in a dry oven (put cold in a cold oven), microwave, pouring 1-1.5 cm of water, on a kettle or on a multicooker grate in the “Steam cooking” mode.

Put the prepared wild garlic stalks in a jar, carefully tamping them down.

Put another 2-3 cloves of garlic on top, not forgetting to make small cuts on them.

We begin to prepare the marinade. Pour the sweetener into a deep saucepan. salt. pour water. put on fire and wait. when the marinade boils.

By the way, if you do not need to prepare for the future, try the marinade with lemon juice and herbs, which is described in the pickled onion recipe.

Pour the boiling marinade into containers. covering all the stems with liquid completely.

Carefully cork the pickled wild garlic with a lid. turn over and cover with a warm shawl, towel, blanket. Leave it like this until it cools down completely.

After 10 - 14 hours we send the workpiece for storage in the basement or pantry.

Garlic marinated wild garlic is a great option for making appetizers.

It is especially good to use it in salads such as Chafan, Goat in the Garden, goes well with a salad with beans and liver.

How to cook wild garlic leaves

Ramson (or bear's onion, wild garlic) - a plant with extremely useful edible greens, has a specific smell and taste reminiscent of garlic, grows in many countries of Eurasia. Wild garlic leaves appear in the spring earlier than many other edible plants, they contain many vitamins and other useful substances, due to which the seasonal consumption of fresh wild garlic leaves is a good prevention of periodontal disease and diseases associated with seasonal weakening of the immune system. Currently wild garlic is actively cultivated.

The leaves of wild garlic are similar in appearance to the leaves of some poisonous plants(lily of the valley, hellebore and some others), therefore, when collecting wild wild garlic, care and accuracy are required.

Wild garlic leaves are used fresh for food, harvested for the winter (salted, marinated), used in hot dishes and spring pies.

Here are some recipes for cooking dishes with wild garlic - they miraculously diversify your table and supply the body with vitamins.

wild garlic salad recipe

• wild garlic leaves - 1 bunch;
• chicken egg - 1-2 pcs.;
• potatoes - 2-3 pcs.;
• sunflower oil.

Boil the potatoes "in uniform", peel and cut into medium-sized slices. Hard boil the eggs and chop finely. Rinse the wild garlic leaves thoroughly, let them drain and cut with a knife. Combine in a salad bowl, pour sunflower oil and mix. You can add grated celery root to the salad. green canned peas, as well as mushrooms (pickled, salted, boiled or fried with onions). It will not be superfluous to add 1-2 tablespoons of thick natural sour cream or mayonnaise - this will increase the energy value of the dish and, in some way, soften the taste (just eat it right away). A very sincere salad for meat and fish dishes, for lightly salted or pickled fish. Best served with rye bread, with vodka, bison, starka, berry tinctures.

Roast with meat, potatoes and wild garlic

Prepare a roast. Stew any meat with onions and potatoes until tender. Add dry spices, salt a little. Arrange in portions and immediately before eating, sprinkle generously with finely chopped wild garlic.

Similarly, you can add chopped wild garlic to any soups. It is also very good to add the leaves of this plant to pies, potato pancakes and pancakes.

Thanks to the wonderful nutritional and healing qualities of wild garlic, people have learned how to harvest it for future use.

The simplest and effective method- freeze wild garlic leaves (not wet) in plastic bags or containers in the freezer compartment of a powerful modern refrigerator (or freezer). With this method, almost all vitamins will be preserved.

Salted wild garlic

We tie the young leaves and shoots of wild garlic into bundles and put them in a tub (container, enameled pan) with the addition of horseradish leaves, black currant, cherry and oak. We also add spices: peppercorns, cloves, bay leaves, coriander seeds. Pour everything with cold brine (about 1.5 tablespoons per 1 liter of water). We put a clean plank on top (or a lid from a smaller enameled pan) and set oppression for a period of 1 month. Then you can pack the workpiece in small glass jars, pour brine and put on plastic lids. We store in a cellar or indoors at a low, but positive temperature. We use it as an ingredient in salads, stews, soups, minced meats.

Marinated wild garlic

Soak leaves and shoots of wild garlic for 2 hours in cold water to remove bitterness. Drain the water, put the wild garlic in small glass jars and pour the marinade over. You can add spices (see the previous recipe above).

Marinade. Add sugar and salt to boiling water (1.5 tablespoons of salt and 1-2 teaspoons of sugar per 1 liter of water). Cool the marinade to about 70 degrees and pour the wild garlic. We put plastic lids on the jars and place them in a cool place. In 5-7 days the wild garlic will be ready.

How to freeze wild garlic for the winter

I have long noticed that if dill, parsley, spinach, basil and many other greens can be bought on the market all year round, then the situation is different with wild garlic. She appears in the markets and in the vegetable departments of shops in the spring for a couple of months, and then disappears until the next spring. And the grass, you see, is very tasty and gives a certain piquancy to dishes and salads.

At some point, I decided to try to freeze it - the experience was successful. I wash the wild garlic greens, dry them, put them in containers for freezing and put them in the refrigerator for a quick freeze. True, after defrosting, I rarely add to salads, but more often I just use it in cooking.

Yes, you can freeze wild garlic, but it will lose many useful properties. Here is one way to freeze wild garlic:

• select young wild garlic leaves (they usually have more taste and vitamins)
• clean and rinse well, just do not cut off the legs
• fold in a colander to glass the water, then lay it on a towel to dry it well
• when dry, cut into small pieces, about one centimeter
• fold into small portions in plastic bags and put in the refrigerator

You can store such a frozen product for a year.

You know how difficult it is to answer this question unambiguously. We live in Siberia and often go to the taiga and harvest wild garlic for the winter. But somehow it so happened that for the most part we just salt it in a barrel or jars so it is stored in the cellars all winter without problems. They tried to freeze it after defrosting, it becomes not very tasty, but ice cream can be added to borscht soups or other foods in the form of seasoning and it is very personal.

Ramson for the winter in banks

At the end of spring, we can no longer find fresh wild garlic, and so that healthy greens are at hand, I decided to salt the wild garlic for the winter in jars. No water, brine, vinegar or other additives. Cut, salt and arrange in jars. Young shoots, though more fragrant, but there are only stems, but I needed leaves. I waited until bunches with large leaves appeared, and set to work. At first frozen wild garlic for the winter. and then I thought that salted wild garlic in jars would also come in handy for me.

It is more convenient for me to store greens in small containers of 200-300 ml so that they do not stand open for a long time. You can use salted wild garlic as well as fresh: in meat and vegetable stews, soups, borscht, gravies, sauces. I think that it will fit everywhere, except for salads. Although they are probably also prepared, but the expense is high and I don’t know if it is worth harvesting for these purposes.

How to pickle wild garlic for the winter in jars

• Wild garlic leaves - 200 g;
• table salt (large) - 1 teaspoon with a low slide;
• jars with screw caps.

How to pickle wild garlic leaves in jars for the winter - step by step instructions

For salting, I will use only the leaves. Before untying the bundles, I cut off the stems (the white part), I won't need them. But you should not throw them away, they can be finely chopped and added to any salad or soup, second. Weighed - it turned out 200 grams. Picked up in the kitchen sink cold water, lowered the wild garlic, left for a few minutes. Then she washed the greens under a stream of clean water, put them in a colander.

The leaves must be dried so that there are no droplets of water on them. You can leave in a colander or on a towel, turning occasionally. But with such drying, the leaves can tie. I made it faster and easier: I shook off the greens, laid them out on a kitchen towel and twisted them into a roll. A few minutes later, unfolded, ventilated in the air for about ten minutes.

I didn’t cut it very finely, just like I cut wild garlic for salads.

Transferred to a deep bowl, sprinkled with coarse table salt. Mixed.

I washed the jars in advance with soda, dried them, boiled the lids. She filled the jars gradually, laying the salted wild garlic for the winter in small portions and tamping tightly. Filled up to the very top, under the neck. I immediately screwed on the screw caps.

From this amount of wild garlic leaves, I got two jars of 200 ml each. each. I stuffed quite tightly, but not so that everything was compressed.

You need to store blanks in a dark, cool place: in the basement, cellar, in the refrigerator. I hope that my detailed recipe for salted wild garlic in jars for the winter will come in handy for you, and you will also stock up on healthy greens for the future.

How to keep wild garlic fresh

Many housewives are very fond of cooking various dishes with the addition of wild garlic. Of course, many are also very interested in the shelf life of wild garlic. To keep wild garlic longer, it is best to buy it at the end of May. In general, a fresh plant can be stored for up to four days. This is if you pre-pack wild garlic in a bag.

In general, with the onset of spring on the shelves of shops, markets, you can see this amazing and spicy plant - wild garlic. After a long winter, everyone is trying to diversify their diet with all kinds of greens. Ramson is ideal for various spring dishes.

Many are interested in the shelf life of wild garlic and how to extend this shelf life. How to extend the shelf life of wild garlic? You can do this by freezing it. Before that, you can thoroughly wash it, cut into small pieces.

In the refrigerator, the shelf life of wild garlic can be more than one and a half years. Drying it is not recommended at all. She will lose her scent. You can store it in another way - pour vegetable oil. In addition to all this, wild garlic can be salted, pickled, fermented. In these cases, of course, the shelf life of wild garlic will be longer.

Ramson is also very actively used for otitis, fever, scurvy, rheumatism. It greatly improves digestion, stimulates cardiac activity. It also quickly relieves spring fatigue, high blood pressure, drowsiness, intestinal disorders.

What is the shelf life of wild garlic? Fresh wild garlic can be stored in a plastic bag for about four days. In the frozen state, wild garlic can be stored for about 16 months. Wild garlic leaves can also be cut, peeled, poured with vegetable oil. In this case, the shelf life of wild garlic will be about three months.

During the winter, we yearned for fresh herbs and with the onset of spring we want to use it fresh. But it is useful to prepare the first greens for the future. But what to harvest if the snow has just melted? With the first rays of spring, wild garlic, known for its healing properties and light garlic taste, begins to sprout.

How nice it is to be able to replenish the supply of vitamins in the winter, maintain health and good mood! To do this, I add canned wild garlic to my food.

A representative of the onion family, wild garlic often grows wild, but it is also not a rare guest in garden plots. Ramson occupies a worthy place in the world of ingredients for light spring salads and snacks. Ramson gained its popularity thanks to its unique taste without excessive bitterness, unlike its closest relatives - onions and garlic. The appearance of wild garlic is similar to lily of the valley. It is possible to harvest the aerial part of wild garlic in late April - early May, always before flowering. Remember, when growing this crop, that drought and heat adversely affect the quality of the plant.

Useful properties of wild garlic

All parts of wild garlic (stem, leaves, bulb) are edible. In early spring, only stems with pointed leaves, reaching a length of 40 cm, are eaten. Freshly harvested greens are used as a spice, adding to salads, side dishes for vegetables, and soups. For dietary nutrition, fresh wild garlic is an indispensable product, it contains only 35 kcal. Phytoncidal and bactericidal action of wild garlic is due to the content of vitamin C in the leaves, essential oils. In order to kill the harmful microflora of the oral cavity, chew a leaf of wild garlic, from which volatile substances are released - phytoncides, which have antiscorbutic and tonic properties. Phytoncides affect the development of tissues in the human body, strengthen the nervous system, stimulate the secretory function of the stomach and cardiac activity. For patients with atherosclerosis, beriberi, hypertension, the use of wild garlic is recommended. Raw wild garlic and its juice are useful for thyroid diseases, skin diseases (warts, lichen), and it is also a wonderful means of preventing colds. If you are confused by the garlic smell of wild garlic, it can be easily removed. To do this, before eating fresh herbs, pour boiling water over it and pour vinegar over it.

Wild garlic preparations

If you are going to harvest wild garlic not from your garden, follow the instructions. In the wild, easily confused appearance wild garlic with poisonous autumn colchicum or with lily of the valley. The characteristic garlic smell of wild garlic leaves will help not to make a mistake. For salting, pickling, pickling, choose young leaves. The easiest recipe for harvesting wild garlic for the winter is freezing.

Pickled wild garlic, method number 1

Collect 1 kg of wild garlic, rinse, dry and pass through a meat grinder, you can use a blender for this. To the resulting mass, add tomato paste in the amount of 200 g, vegetable oil - one glass, a tablespoon of salt and granulated sugar. Stir and bring to a boil. Arrange the workpiece in sterilized jars, roll up, let cool and put in a cold place.

Pickled wild garlic, method number 2

Soak wild garlic stalks for two hours in cool water to remove bitterness. Prepare a marinade from water, sugar, salt and 9% vinegar. Place the garlic cloves and bay leaf in the bottom of the jar. Tie the soaked petioles into bundles, lay them vertically in jars, pour over the cooled marinade.

Winter harvesting of wild garlic

Harvesting does not require rolling cans. Boil wild garlic shoots in several waters, transfer to jars and pour over the prepared mixture of vinegar and vegetable oil.

Salted wild garlic

This recipe requires a barrel. Rinse wild garlic, tie into bundles. Put a layer of wild garlic in a barrel, a layer of seasonings - black and allspice, blackcurrant leaves, horseradish, oak, mint. Fill the barrel with salted water, put oppression on top for a month.

Wild garlic tincture

Pour chopped wild garlic with vodka in a ratio of 1:5. Keep the solution for one month. Use the tincture inside with a strong cough, as an antimicrobial agent, treat bruises, rheumatism.

In early spring, when the body's vitamin reserves are running out, and in the markets and store shelves there are only greens and vegetables grown in greenhouse conditions with the use of nitrates, wild garlic will help to escape from beriberi.

This plant with lily-of-the-valley leaves and a subtle garlic aroma is also called bear's onion or wild garlic. It grows in the wild and already from mid-April its leaves appear, but you should not yawn, but seize the moment and prepare vitamin preparations for the winter.

Beneficial features

Before moving on to the recipes for wild garlic preparations, it would not be superfluous to say a few words about its beneficial properties:

But along with this, one should not forget that wild garlic is prohibited for pregnant women, epilepsy patients and people with inflammatory processes in the stomach and intestines.

Harvesting pickled wild garlic for the winter

The most popular way to harvest wild garlic leaves for the winter is pickling. From pickled bright greens all winter it will be possible to cook fragrant soups, vitamin salads, fillings for all kinds of pies and even cabbage rolls.

Pickling sequence:

1. Sort the freshly picked leaves and rinse twice in cool water. After that, they can be cut into small transverse strips or left whole;
2. In a saucepan of a suitable size, bring water to a boil, dissolve the salt in it, and then transfer the wild garlic to this brine;
3. Boil the greens for 2-3 minutes, then remove from the water and arrange in sterile jars;
4. Bring the remaining brine to a boil again, pour in the vinegar and mix. Pour wild garlic in jars with boiling marinade, roll them up with lids and leave to cool at room temperature.

Cheremsha in Korean

Fans of oriental cuisine can marinate wild garlic for the winter in Korean style. Its pleasant garlic taste will well complement the spices traditional for such salads and make the taste of the finished preservation inimitable and unique.

For the wild garlic salad in Korean, you need to take:

• 200 g wild garlic;
• 90 g carrots;
• 30 g dill;
• 30 g of sea salt;
• 20 g of sugar;
• 40 ml wine vinegar 6%;
• 40 ml of olive oil;
• 12 g of cloves;
• seasoning for salads in Korean to taste.

This method of preservation involves the sterilization of the workpiece in jars, in connection with this, the cooking time will be 1 hour and 15 minutes.

The nutritional value in Korean-style bear onion is 120.1 kcal/100 g.

A step-by-step recipe for preparing a winter harvest:

How to salt greens in jars

For the winter, wild garlic in jars is salted different ways both with and without water. Both leaves and young stems are suitable for salting. The main condition is that the shoots must be young, otherwise the salting will turn out to be tough. Without water, wild garlic will be salted in ten days, and such a preparation can be stored in the basement for up to one year.

Products needed for salting without water:

• 2000 g of leaves and stems of wild garlic;
• 100 g of table salt.

It will take no more than half an hour to rinse and pickle the greens.

The calorie content of salted wild garlic is 46.0 kcal per 100 g.

Sequencing:

1. Carefully rinse the stems and leaves of the plant from dust, litter and earth;
2. Not very large cut the greens into strips, sprinkle with salt and knead well with your hands;
3. Place salted wild garlic tightly into sterile half-liter jars and close them with sterile nylon lids. Salting for the winter is ready.

How to cook wild garlic with lard

Delicious nutritious and vitamin paste for sandwiches can be made from lard and wild garlic. Such a spread for sandwiches can not only be used during the period of spring beriberi, but also be prepared for the future for the winter, since its shelf life is tight. closed jar equals one year.

To cook wild garlic with lard, you need to take:

• 400 g of fresh trimmed lard without a meat layer;
• 200 g of young wild garlic;
• 50 g of table salt;
• spices to taste.

It will take about 40 minutes to prepare this sandwich paste, plus a day to salt the fat.

Calorie content of 100 g of the prepared product is 512.9 kilocalories.

Cooking:

1. Grate small pieces of fat without skins and meat and sprinkle with salt, put in a glass or enamel bowl, cover and leave at room temperature for 24 hours;
2. Scrape off excess salt from salted lard with a knife, then mix it with wild garlic and pass through a meat grinder;
3. Mix the ground lard with herbs again, add salt if necessary. You can add spices to taste, but in no case should you overdo it so that they do not clog the garlic taste of greens;
4. Place the prepared paste for long-term storage in sterile glass jars and cover with sterile lids. Store in refrigerator or cool basement.

Read how to cook tender. We have prepared several recipes diet food from any stuffing.

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green sauce recipe

The pleasant spicy aroma and taste of wild garlic make it an excellent base for all kinds of sauces. Pesto sauce can be prepared from fresh herbs by smashing green leaves, a handful of nuts, a little lemon juice and olive oil until smooth in a blender. But for harvesting for the winter you can cook tomato sauce with wild garlic.

For this dish you need the following ingredients:

• 2000 g fresh wild garlic;
• 200 g of tomato paste;
• 100 g of salt;
• 50 g of sugar;
• 800 ml of drinking water;
• 2 bay leaves;
• 4 black peppercorns.

The time for preparing the sauce for canning will be about 1.5 hours.

The calorie content of winter harvesting is 30.1 kcal / 100 g.

Cooking:

1. Put the washed wild garlic in a sieve and pour boiling water over it. When the water drains, pass the greens through a meat grinder or, for greater uniformity, pierce with a blender;
2. Boil water with spices, sugar, salt and tomato paste. Mix tomato sauce with chopped bear's onion;
3. Arrange everything in clean, dry jars and sterilize for 20 minutes, covered with lids. After that, roll up, and after cooling, send to the basement for storage.

How to save wild garlic by freezing

Owners of freezers can use another in a simple way preparations of wild garlic for the winter, which allows you to save the maximum of useful substances contained in this plant. In order to freeze greens, you will not need any additional ingredients, you will only need suitable dense plastic bags and a sharp knife.

The process of preparing and freezing wild garlic:

1. First you need to wash the leaves and stems very well. This can be done under running water or in a large amount of water in a bowl or pan, but then the water should be changed two to three times so that it becomes transparent;
2. To dry the greens, you need to put it in a thin layer on a towel, and cover with a second one on top. Roll this design into a loose roll. This will allow the wild garlic to dry faster;
3. Next, the leaves and stems need to be cut in the way that is usually done for salads and soups, put into bags, which should be tied very tightly and sent to the freezer;
4. For sauces and pastes, you can freeze wild garlic in a slightly different way. Grind the washed and dried leaves in a blender into a concentrated puree, which should be decomposed into silicone molds for ice or small cupcakes and frozen. Remove the frozen mashed potatoes from the molds, put them in bags and send them back to the freezer.
5. Frozen wild garlic can be stored for up to six months without fear that it will lose its taste and vitamins.

It is very important to choose the right raw materials for canning wild garlic for the winter. It is necessary to collect leaves and stems only before the start of its flowering, otherwise the workpiece will turn out to be very hard and it will be very difficult to chew it.

Regardless of the recipe chosen, the preliminary preparation of greens is of tremendous importance. It needs to be sorted out and discarded damaged and unsuitable leaves and stems, thoroughly washed and dried, hidden from direct sunlight.

When making winter preparations from wild garlic, you should not get too carried away with other spices, as they can clog the garlic taste and aroma of the plant, but the chopped garlic clove will only emphasize and enhance the taste of the dish.

The wild garlic has several names. It is called "wild garlic", "bear onion", and there are reasons 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, perhaps, is not inferior to the above-mentioned crops. They are happy to include it in many dishes and even preserve it for the winter.

Wild garlic sauce

No matter how often fresh wild garlic is eaten in 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 spicy in taste and greenish in color. It can be used as a dressing for salads and other dishes, spread on bread or stuffed with tartlets.

We will need:

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

2. or your other favorite) - 50 grams.

3. Almond nuts - the same amount.

4. Vegetable oil, preferably olive - 75 grams.

5. Salt, pepper - to taste.

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

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

Salt pickle

And you can pickle greens in such a simple way. Sort the wild garlic into bunches, but not too stuffed (pre-cut the roots). Store them in a container for pickling. Of the spices of wild garlic, from which we make preparations for the winter, it goes well with horseradish leaves, peas and a small amount of brine to make such a concentration: one and a half tablespoons of salt per liter of 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 of the neck) in a jar and poured with cold marinade (so that the stems are completely covered), the composition of which is : salt is taken on a jar of water - one and a half tablespoons (tablespoons), sugar - 1 tablespoon, vinegar - 15 grams. Naturally, spices. In the marinade, the greens should stand for 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 of canned corn to them. Salt. Fill with mayonnaise. And serve. And you can also make such a dish: cut into cubes the boiled or smoked meat available at home, a couple of testicles, a bunch of wild garlic, which should first be doused with boiling water to soften its harsh taste and smell. From salt, mustard, vinegar, vegetable oil, make a dressing sauce. Can be mixed with crackers. Spicy, savory, delicious! And, finally, this is the kind of breakfast prepared with wild garlic: pour boiling water over the bunch, chop and fry. Grate a piece hard cheese or cheese, beat a few eggs, mix with cheese mass and pour into a pan, fry, mixing with wild garlic. When breakfast is ready, transfer to plates or slices of bread / croutons / toast and enjoy a delicious meal.

We hope you find these recipes helpful!