Wild garlic, also known as ramsons, wood garlic or bear leek (Allium ursinum) is in season! Unfortunately, the season of this incredibly aromatic herb last only about two months, from late March to April and early May. Those of us who love it found ways to preserve it in many ways to enjoy the flavor for a little longer. You can make wild garlic flavored salt, wild garlic infused oil, wild garlic infused vinegar, pesto, kimchi or kraut. Fermentation extends the season quite a bit so you can enjoy this unique herb when it no longer grows in the wild.
In my recipes I use the wild garlic stems, leaves and flower buds. In places where wild garlic does not grow you can substitute it with ramps (Allium tricoccum) or any other wild growing herb.
Here are three simple recipes that you can try.
~ Lacto-Fermented Spicy Wild Garlic ~
Ingredients:
- wild garlic
- pickling salt
- thinly sliced bird's eye chili pepper, about 1/2 tsp
Utensils:
- sharp knife
- mixing bowl
- sterilized pickling jar with lid
- sterilized pickling glass weight
- wooden pounder
- wide rimmed funnel
- kitchen scale
Method:
- Wash and clean the wild garlic. Make sure to remove all impurities. Gently shake the water off and pat dry the leaves.
- Trim the stem ends if necessary and slice the leaves and stems to about 1 inch long pieces.
- Measure out the amount of salt you need for fermenting. To do this, weigh the wild garlic using a kitchen scale. For the project to turn out well you will need 2% salt brine. For instance, to ferment 100 grams of wild garlic you will need 2 grams of salt.
- In a bowl massage the chopped wild garlic with the salt till you see a liquid forming. Add the sliced chili pepper and mix well.
- Transfer the wild garlic to a jar and press it with a wooden pounder or a wooden spoon. It should be completely covered by the liquid. Press it with a glass weight and close the jar.
- Place the jar on the kitchen counter away from the direct sun and allow to ferment for 14 to 21 days. The longer it ferments the more pungent it becomes. The warmer your kitchen the sooner the fermentation process kicks in.
- Once you are satisfied with the outcome, remove the glass weight, close the jar and place it in the fridge. Consume within two weeks.
~ Wild Garlic & Green Cabbage Sauerkraut ~
Ingredients:
- 150 g wild garlic, roughly chopped
- 300 g green cabbage, shredded
- 1 cabbage leaf
- 9 g pickling salt
Utensils:
- sharp knife
- large mixing bowl
- sterilized pickling jar with an airlock lid
- sterilized pickling glass weight
- wooden pounder
- wide rimmed funnel
- kitchen scale
Method:
- In a large bowl massage the shredded cabbage with salt until liquid appears. Add chopped wild garlic and massage a bit more. The liquid should turn emerald green.
- Transfer the cabbage and wild garlic mixture to a jar. Press it with a wooden pounder to let the air out. Fold a cabbage leaf and place it on top. Press again. Add the glass weight and press again. Make sure that all plant matter is completely submerged. Leave about 1 inch space between the contents and the rim of the jar.
- Close the jar and place it on the kitchen counter away from the direct sun. Allow to ferment for 14 to 21 days. After the first four to five days you should be able to see some air bubbles in the jar. An airlock fermentation lid will allow the excess carbon dioxide from fermentation to escape the jar preventing any air from entering at the same time.
- Taste the kraut when you think it's ready. If you are satisfied, remove the glass weight, place a piece of parchment on to p of the jar and close it with a regular lid. Place the kraut in the fridge. Consume within two to three weeks.
I did not use any aromatics in this recipe. The wild garlic was aromatic enough so there was no need for anything else. You may want to add bay leaf or a few peppercorns.
~ Fermented Wild Garlic Pesto ~
Ingredients:
- 2 cups roughly chopped wild garlic, packed
- 1 small garlic clove, optional
- 1/3 cup pine nuts (use less if you prefer)
- 1 Tbsp freshly pressed lemon juice
- 1 tsp lemon zest from organic, untreated lemon
- pickling salt
Utensils:
- small glass jar with lid, sterilized
- sterilized glass weight
- food processor
Method:
- Weigh all ingredients together to calculate the amount of salt for a 2% brine.
- Using a blender pulse blend the wild garlic. Transfer the green mass to a bowl, add the salt, and set aside while you are processing the other ingredients.
- Pulse blend the pine nuts. Add the garlic, lemon zest and lemon juice and blend again. Add the wild garlic with all the liquid, and pulse blend for a few seconds. You should have a slightly chunky paste. Not too thick and not too flowing.
- Transfer the pesto to a clean jar, press down with a spoon and cover the surface with a sterilized glass weight. Close the jar tightly and place it on the kitchen counter away from direct sun.
- Allow to ferment for 14-21 days. When your pesto is ready, remove the glass weight, close the jar and place it in the fridge.
This pesto is made without oil and can be stored in the refrigerator for many months. Remember to always use impeccably clean utensils to take it out from the jar. Serve on raw pasta, on sandwiches or as a dip. Drizzle a little cold pressed olive oil over it or simply serve it as is. Enjoy it in good company!
Wild garlic or bear's leek - Bärlauch in German - owes its name to an old Germanic belief that the herb is the very first plant that a bear eats to strengthen and detoxify its body after the period of hibernation. The ancient Germanic people also believed the bear's prowess was magically transferred onto the plants the animal was eating and that people who consumed them would become as strong as the bear.
Wild garlic has been known and used since antiquity. The plant is believed to have blood purifying and detoxifying properties. It is anti-inflammatory, antimicrobial and anti-fungal. The herb was traditionally used to strengthen the immune system, stimulate appetite, reduce cholesterol, improve blood flow, reduce blood pressure, improve digestion and heal certain skin conditions.
Wild garlic contains compounds such as allicin, flavonoids, potassium, iron, magnesium, manganese and selenium, beta carotene (provitamin A), vitamin C, vitamin B6, saponins, compounds containing sulfur like the organosuflur ajoene, fiber and chlorophyll.
Wild garlic is very pungent. People with sensitive stomachs and those suffering from acid reflux and gastritis should avoid it. Also, those allergic to any allium species (leeks, onions, garlic, chives) should refrain from eating wild garlic.
Wild garlic grows particularly well in moist areas with sufficient shade, such as deciduous forests or meadows near water. Wild garlic likes to spread widely there and is easily identified by its garlicky scent and long leaves. Best time to forage it is before it starts to flower. Flowering plants have tougher leaves, less beneficial nutrients, and they taste bitter. The flowers are edible and make a very nice addition to soups and salads. When foraging, only cut the leaves and do not dig out the bulbs. Leave them intact in the soil so that the plants can grow next year.
Caution is advised since wild garlic can easily be confused with the highly poisonous leaves of the meadow saffron also known as the autumn crocus (Colchicum autumnale) or the leaves of the lily of the valley (Convallaria majalis). The garlicky scent alone might not be enough to distinguish wild garlic from these two poisonous plants since both, the meadow saffron and the lily of the valley often grow together with wild garlic. The strong essential oils from wild garlic often spread and cover the entire area masking the scent of other plants. Also, when foraging, your fingers can quickly absorb the scent of wild garlic thus making the smell-test rather difficult.
Foraged wild garlic might be contaminated with minuscule fox tapeworm eggs. Always wash it thoroughly to prevent infection.
Some people found a way to cultivate wild garlic in their gardens. There are also commercial farms so you can safely buy the herb at farmers market without any fear.
One last warning: wild garlic is toxic to pets!
While my jars are sitting on the kitchen counter I am already moving to my next project: the wild garlic kimchi.
In radiant health, passionately raw - Dominique
Dominique Allmon©2025
*Information in this article is for educational purposes only. It is not meant to diagnose, treat or cure a disease.