Wild garlic oil
- Portion size: Makes around 150ml
- Hands-on time 10 min, plus straining
- Difficulty: easy
This bright green oil captures the intensely garlicky, slightly grassy flavour of wild garlic and lasts months in the freezer.
- Seasonal treat: This oil is the perfect way to preserve your wild garlic bounty. It lasts for two weeks in the fridge or six months in the freezer.
- Vibrant, pure flavour: Made with just fresh wild garlic leaves and neutral oil, the finished product has a bright and fresh flavour.
- Versatile condiment: Drizzle over salads, vegetables, pasta and pizza, use to make dressings and or mayonnaise, or simply enjoy with bread as an appetiser.
Easy wild garlic butter also adds bags of flavour to a multitude of dishes and is an easy way to preserve the leaves a little longer.
Ingredients
- 100g wild garlic leaves
- 200g vegetable or sunflower oil
Method
- Bring a large pan of water to the boil. Meanwhile, pick through the wild garlic leaves and discard any that look damaged or discoloured. Give them a good wash to remove any insects or debris that might be hiding amongst them.
- Submerge the leaves in the boiling water for 15 seconds, then drain and immediately rinse under cold running water to halt the cooking process. Leave to drain, then squeeze them in your hands to remove any excess liquid. Put them in a clean tea towel then wring them out for good measure.
- Roughly chop the leaves, then put them in a blender with the oil. Whizz starting at a low speed, then gradually increase to the maximum speed. Leave the motor running for 2 minutes at the highest speed until the oil turns bright green.
- Put a fine sieve over a large bowl, jug or container and line the sieve with a j cloth, a piece of kitchen paper or a square of muslin. Pour the oil mixture into the sieve then leave to strain in the fridge – this will take at least an hour. Once strained, discard the pulp.
- Keep the wild garlic oil in the fridge for up to two weeks or freeze it for up to six months. Use it to dress salads and vegetables, make mayonnaise or split sauces.
FAQs
Wild garlic appears as early as late February (depending on the weather) but reaches its peak in early April when it may be flowering.
The leaves have a fresh garlicky taste that’s punchy when raw but mellows when cooked.
Yes: it can be frozen for up to six months.
Nutrition
- 124kcals Calories
- 13.8g (1.1g saturated) Fat
- 0g Protein
- 0g (0g sugars) Carbs
- 0g Fibre
- 0g Salt
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