Wild garlic salt
Salt preserves the flavour of wild garlic well beyond the end of the season (in fact, so long as the salt and garlic are properly dried out, it will last for a year or more). Give this green-flecked salt as a gift, or save to sprinkle on roasties; grilled asparagus or oily fish.
Wild garlic has to be one of the most sustainable ingredients available in the Spring. Bursting from the soil in woodland areas from March – June, where it later appears with white, umbrella-shaped flower heads, it’s bountiful, free to all and returns every year, assuming foragers just trim the leaves and allow the roots to remain in the ground. You’ll smell the pointed leaves before you see them. Just be sure to wash them well before cooking with them as they are often found in dog walking spots.
INGREDIENTS
Makes 100g
-
25g wild garlic leaves, rinsed well and spun dry in a salad spinner
METHOD
- Preheat the oven to 80°C.
- Blitz the wild garlic in a food processor until a puree forms. You may need to scrape down the sides a couple of times. Use a spatula to scrape the puree into a bowl with the salt. Stir to combine.
- Tip the salty garlicky mixture onto a shallow roasting tray, and slide into the preheated oven to dry for 90 minutes, turning three times during the drying/low cooking time.
- Decant into a sterilised jar and keep in a dry place. A delicious finishing salt for most savoury dishes.
