Wild garlic (or ramps, as we often call them here) is a vitamin-packed, healthy green that most of us crave long after the short spring season ends. If you want to keep that signature garlicky punch around for more than just a few weeks, there are several great ways to preserve it.
Storing Wild Garlic in the Fridge
If you’re planning on using your harvest within a few days, the fridge is your best bet. Here’s a pro tip: put the leaves in a freezer bag with just a few drops of water. Blow some air into the bag until it’s puffed up like a balloon, then seal it tight and pop it in the crisper drawer.
The nearly 100% humidity inside that bag keeps the leaves from wilting, staying fresh for about three to four days. Don’t push it much longer than that, though—once the leaves start turning yellow, they’ve lost their flavor and are ready for the compost bin.
Freezing Wild Garlic
The wild garlic season usually kicks off around late March. Those early, tender leaves are the most aromatic and are perfect for freezing. By tucking them away in the freezer, you can enjoy that spring flavor for several months.
Before freezing, give the leaves a good wash and pat them dry. Since they grow so close to the ground, they’re usually a bit dusty or muddy. While you’re washing them, it’s also the perfect time for a final safety check—make sure every leaf is definitely wild garlic and not a toxic look-alike!
You can freeze the leaves whole by placing them in bundles inside a freezer bag (try not to crease or fold them). While things technically stay “safe” in the freezer indefinitely, quality does drop. Every time you open the freezer door, the leaves thaw slightly. If you see a lot of ice crystals forming inside the bag, it’s a sign the leaves are drying out and losing their flavor. At that point, they won’t pack much of a punch in your cooking.
Pickling and Infusing Wild Garlic
Another fantastic way to preserve your haul is by pickling or infusing it. You don’t have to stop at the leaves, either—the buds, flowers, and even the bulbs can be preserved in vinegar or oil. Some folks even infuse the blossoms in honey, which is a classic folk remedy often used to help fight off seasonal bugs.
Wild garlic preserved in oil or vinegar makes an incredible base for future marinades or a zesty addition to salad dressings later in the year.
