Starting in March, wild garlic fans everywhere head out to the woods to forage for those delicious green leaves. A few lucky gardeners have a patch right in their own backyard, while everyone else hits up the local farmers’ market. But here’s the problem: the season wraps up by May, and the cravings definitely don’t stop then! So, how do we keep that garlic fix going all year? Is canning the answer?
Can You Can Wild Garlic?
Technically, you can “can” wild garlic (or ramps, as we often call them here), but honestly? You don’t really need to. There’s a much easier way to preserve them using salt, oil, and vinegar. The best part about pickling or infusing them without high heat is that you keep all those healthy nutrients and that punchy garlic flavor intact. Just make sure you’re working with squeaky-clean, sterilized jars. You’ll want to process your harvest quickly, but don’t forget to give the leaves a good wash and pat them completely dry first.
Pro Tip:
Safety first! You absolutely cannot mistake wild garlic for Lily of the Valley, Autumn Crocus, or Lords-and-Ladies—those look-alikes are toxic. I highly recommend bringing a field guide or using a reliable plant ID app. A quick trick: if you rub the leaves between your fingers and they smell like garlic, you’re usually on the right track. Check out our guide on identifying wild garlic vs. Lily of the Valley for more help.
Preserving Chopped Wild Garlic in Oil and Salt
This is a super simple method. Just chop your leaves finely and mix them with a high-quality olive oil and a bit of salt. Pack the mixture into screw-top jars and top it off with a thin layer of olive oil to seal out the air. Stored in the fridge, this will stay fresh for up to a year! You can just scoop out a spoonful with a clean utensil whenever you need a flavor boost for your cooking.
Making Wild Garlic Pesto
Pesto is the ultimate classic when it comes to ramps. There are a million recipes out there, and while the wild garlic is the star of the show, you can get creative with the other ingredients. If you don’t have a go-to recipe yet, give this one a try:
- 3.5 oz (100g) fresh wild garlic leaves
- 1.75 oz (50g) Parmesan cheese
- 1.75 oz (50g) toasted pine nuts (dry roasted)
- 3.5 fl oz (100ml) olive oil
- 1 tbsp lemon juice
- 1 tsp salt
Give everything a coarse blend, fill your jars, and add a splash of oil on top. This will last about 3–4 weeks in the fridge. If you want it to last a full year, you can process the jars in a water bath for 30 minutes. Another great option? You can also freeze wild garlic pesto in ice cube trays!
Pickled Wild Garlic Buds
Don’t toss the buds! Pickling wild garlic buds is a game changer—they’re like local capers:
- Fill your jars with the flower buds.
- Bring 1/2 cup (100ml) vinegar, 1/2 cup (100ml) water, 1 tbsp sugar, and a pinch of salt to a boil.
- Feel free to add other spices you like (peppercorns or mustard seeds work great).
- Pour the hot brine over the buds, filling the jars to the brim.
- Seal the jars, let them cool upside down, and then pop them in the fridge.
- Give them a few days to marinate before diving in!
