Do you know what wild garlic is? Never cooked it? And not even used in culinary experiments? Then we urgently correct such an omission and learn how to cook various delicious dishes from wild garlic.
Recipe content:
- Beneficial features
- Cooking applications
- Wild garlic dishes recipes
- First courses of wild garlic
- Wild garlic salad
- Garlic dishes with meat
- Video recipe
It is a wild garlic (also called "bear onion"), something in between garlic and green onions. If you do not like either one or the other, then just give your choice of wild garlic. This herb is the first green sprout in spring, which the bear uses to interrupt the long winter hunger strike. They collect it mainly in the forest, which speaks of its great benefits. One of the simplest options for preparing it is a salad or appetizer. But, like other vegetables, it will be appropriate in many other dishes. You can cook soup from it, make filling in pies, prepare sauce. And since wild garlic is a seasonal product, many housewives still harvest it for future use (fermented, pickled).
Useful properties of wild garlic for spring dishes
Residents of the villages know firsthand 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 with vitamin deficiency after the winter period. Wild garlic is also an excellent ascorbic acid. The plant contains a lot of mineral salts, protein, lysozyme, fructose, carotene and phytoncide. Greens are recommended in the absence of appetite, disruption of the gastrointestinal tract, helminthiasis, atherosclerosis. The plant speeds up the 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, epilepsy. Also, the plant should not be pregnant, and if it is overeating, diarrhea, migraine, and insomnia may occur. The daily norm of greenery is up to 20 large sheets.
The use of wild garlic in cooking for the preparation of spring dishes
The plant is edible - leaves, bulb and stems. Wild garlic is used most often as a spice or in its own form for sauces, salads, pastries and hot dishes. It is used raw or for pickled seasoning. It is not recommended to dry it - valuable nutritional properties are lost.
Wild garlic dishes: 4 recipes
The easiest and fastest meals to prepare are snacks, which are served first before the main meal. Among the many options for snacks, there are those that are prepared on the basis of wild garlic. We will now introduce you to one of these.
- Caloric content per 100 g - 180 kcal.
- 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:
- Rinse the plant and dry well. Chop very finely and place in a deep plate. Season with salt and remember.
- Grate the washed cucumber on a coarse grater, squeeze the juice from it and mix with the leaves of the wild garlic.
- Add sour cream, stir and refrigerate for half an hour.
- Use it spread over a crust of bread or hot potatoes.
First courses of wild garlic
Ramson (bear onion) is a unique plant. From it you can cook not only pleasant snacks, but also cook soup.
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 tablespoons
- Salt and pepper to taste
Preparation:
- Peel the potatoes, celery and onion. Cut: potatoes and celery into cubes, onion into thin half rings.
- Fry the onion in a skillet in oil until lightly transparent.
- Then add celery and potatoes, season with salt and pepper, heat medium, stir, cover and fry for 15 minutes, stirring occasionally.
- Lightly mash the contents of the pan with a crush.
- Pour the broth into a cooking pot, boil and add washed and chopped wild garlic. Add vegetable puree, simmer for 10 minutes and serve.
Spring salad from wild garlic
Not only soups are cooked from wild garlic, but also delicious salads are prepared. The composition of salads can be very varied in taste. Leaves of wild garlic are combined with almost all products. It can be combined with meat, cheese, mushrooms, herbs, vegetables. Because the aroma and taste of garlic is compatible with almost everything. Salads are seasoned with all kinds of sauces: soy, wine vinegar, sour cream, mayonnaise, vegetable oil, mustard beans, melted cheese, grated yolks.
Ingredients:
- Wild garlic leaves - 1 bunch
- Boiled eggs - 2-3 pcs.
- Green onions - 50 g
- Fresh cucumber - 1 pc.
- Vegetable oil - for dressing
- Salt with pepper - to taste
Cooking wild garlic salad:
- Wash the ramson, peel off the arrows (flowers) and the outer leaf. You just need to wash a young plant. Cut the greens into strips.
- Peel and chop boiled and chilled eggs.
- Chop the green onions.
- Cut the cucumber into thin strips. Since in early spring a lot of nitrates and harmful substances accumulate in the skin of a cucumber, it is advisable to clean it.
- Combine the products, salt, pepper, pour over refined vegetable oil and mix.
Garlic dishes with meat
Ramson can easily replace the usual garlic in any dish, incl. and cooking meat. It can be blanched, stewed, boiled and baked. This recipe suggests roasting it with the pulp of the pig.
Ingredients:
- Ramson - 300 g
- Pork - 150 g
- Refined vegetable oil - 50 ml
- Salt with pepper - to taste
Step by step cooking:
- Wash the meat and cut into thin strips.
- Rinse the ramsons, put them in a sieve so that the water is glass, and also chop them into strips.
- Pour oil into the pan, heat and add the meat. Fry it for 2-3 minutes until white, season with salt, pepper and add chopped wild garlic.
- Fry the pork over high heat for a couple of minutes, stirring continuously, to soften the wild garlic.
- Serve the dish hot. Garnish with whole mustard seeds if desired.
Video recipes:
