Come May or June, wild garlic (also known as ramps or bear’s garlic) starts showing off its beautiful white blossoms. While they look lovely in the garden, there’s an even better way to enjoy them: in the kitchen! If you pickle these buds in vinegar or preserve them in oil, they turn into something similar to capers—a total game-changer for your favorite recipes.
Harvesting and Prepping Your Wild Garlic Buds
Wild garlic usually starts blooming in May, though the exact timing depends on the weather and where you live. You’ll want to keep a close eye on your patch because you need to catch them while the buds are still tightly closed. One big plus? Unlike the leaves, which can sometimes be confused with poisonous Lily of the Valley, the flower buds are very easy to identify.
Once you get your harvest home, give the buds a good wash and trim off any long stems. Toss out any buds that have already started to open or look a bit damaged. Let them drain on a clean kitchen towel while you prep your jars. Make sure to sterilize your jars and lids in boiling water first—this is the secret to making sure your preserves stay fresh and safe to eat!
Pro Tip:
You can start foraging for the fresh leaves as early as March. If you find yourself with a bumper crop, try whipping up a batch of pesto. You can keep it fresh longer by canning or freezing it.
Recipe: Wild Garlic Buds in Oil
Preserving these buds in oil makes them taste just like Italian antipasti. You can totally customize the flavor by playing around with different herbs and spices. Here is a simple base recipe to get you started:
- Bring a large pot of water and vinegar to a boil (use a 2:1 ratio of water to vinegar) and add a pinch of salt.
- Blanch the buds in small batches in the boiling mixture.
- Transfer the blanched buds to a mixing bowl.
- Add high-quality olive oil and your favorite spices, then toss everything together.
- Pack the mixture into your sterilized jars.
- Top off the jars with more oil until they are completely full.
- Seal the jars tightly and pop them in the fridge.
Let them sit for about two weeks to let the flavors develop. They’ll stay delicious for about six months!
Recipe: Pickled Wild Garlic “Capers”
If you prefer a tangy, pickled version, you’ll want to make a brine using a 1:1 ratio of water and vinegar. Season it with salt, a bit of sugar, and whatever spices you like. To make sure they turn out perfectly, just follow these steps:
- Fill your sterile jars with the raw wild garlic buds.
- Pour the hot brine over the buds.
- Fill the jars right to the brim and seal them immediately.
- Let them steep for two weeks before eating.
- Give the jars a little shake every few days while they cure.
- Store them in a cool, dark place.
As long as everything was nice and clean during the process, these pickled buds will last for about a year. If you want to be extra safe, you can process the filled jars in a water bath canner at 190°F (90°C) for 30 minutes.
