There are plenty of ways to save your wild garlic harvest for later, but drying the leaves is a bit of a controversial topic in the gardening world. If you aren’t careful, you can end up with leaves that taste more like hay than garlic! However, with a few pro tips, you can keep that signature flavor intact.
The Battle Against Flavor Loss
Drying wild garlic is a fantastic way to save space in your pantry. The best part? Once it’s dried, you can use it just like the fresh stuff—it even works great for punching up the flavor in salads.
The downside is that wild garlic tends to lose its “oomph” during the drying process. This happens because those delicious garlicky compounds are tied up in the plant’s moisture. When the water evaporates, some of that aroma goes right along with it.
Speed is Key
If you want to preserve wild garlic by drying it, you need to work fast. The quicker the drying process, the more flavor you lock in.
Start with fresh, young leaves; they have the most intense flavor. Give them a quick rinse and pat them dry gently. Try not to bruise or chop them yet—keeping the leaves whole during the drying process helps prevent flavor loss.
You’ve got a couple of options for the actual drying:
* The Oven: Set it to about 120°F (50°C) and keep the door propped open slightly to let moisture escape.
* The Dehydrator: This is really the gold standard. You can set it to a gentle 85°F (30°C), which is much kinder to the delicate oils in the leaves.
Try Wild Garlic Salt
If you’re worried about losing that kick, try making wild garlic salt. The salt actually absorbs the aroma and preserves it for much longer. Plus, the vibrant green color looks amazing in a spice jar!
Here’s how to do it:
- Wash the wild garlic leaves.
- Pat them completely dry.
- Roughly chop or tear the leaves.
- Grind the leaves together with coarse salt using a mortar and pestle.
- Spread the green salt out on a baking sheet.
- Dry it in the oven at 120°F (50°C) with the door cracked open.
- Once dry, give the salt one last grind in the mortar.
- Store it in an airtight container.
This salt is a game-changer for seasoning grilled meats or adding a finishing touch to almost any savory dish.
Storing Your Stash
Just like any other dried herb, wild garlic is sensitive to the elements. To keep it from going bland, store it in an airtight container to prevent oxidation.
Plastic containers with tight lids work fine, but glass mason jars are even better. Pro tip: Try to keep the leaves whole while they’re in storage. Only crush or grind them right before you’re ready to cook to release that final burst of flavor.
Finally, find a spot for your jars that is cool, dry, and dark. Keeping them out of direct sunlight will ensure your wild garlic stays potent for months to come!
