Wild garlic season is a blink-and-you’ll-miss-it affair, usually lasting just a few short weeks in the spring. If you want to enjoy that fresh, garlicky goodness all year round, you’ve got to know how to store it properly. Luckily, there are a few easy ways to prep and preserve your harvest so it doesn’t go to waste.
Freezing Wild Garlic
Fresh wild garlic will stay happy in the fridge for a few days, but if you’re looking for long-term storage, the freezer is your best friend. The great thing about freezing wild garlic is that it’s incredibly low-effort—you don’t even have to chop the leaves first.
Start by giving your leaves a good rinse and picking out any that look bruised or wilted. Lay them out to air dry, or speed things up by gently patting them down with a clean kitchen towel.
Once they’re dry, gather the leaves into small bundles and tuck them into freezer bags. If you have a vacuum sealer, now is the time to use it! Vacuum sealing helps the wild garlic stay fresh longer and saves a ton of space in the freezer. When you’re ready to cook, just pull out a bundle and chop it while it’s still frozen—you’ll find it keeps its bold flavor surprisingly well.
Drying Wild Garlic
I’ll be honest with you: drying wild garlic can be a bit hit-or-miss. If the leaves are a little too old when you pick them, they can end up tasting more like dried hay than garlic. Even with young, tender leaves, you’re going to lose a bit of that punchy flavor. However, they’ll still retain a nice, subtle garlicky note that works great for seasoning.
To dry them, start by washing the leaves thoroughly. Use a salad spinner (or the old-fashioned “swing them around in a kitchen towel” trick) to get them as dry as possible. Any extra moisture will just slow down the drying process and dull the flavor.
Spread the leaves out in a single layer on a baking sheet and pop them in the oven at about 120°F (50°C). Keep the oven door cracked slightly to let moisture escape and let them dry until they’re completely crisp. Store the whole leaves in an airtight container and wait to crush them—either with a mortar and pestle or just between your fingers—until right before you’re ready to use them.
Processing Wild Garlic
Another fantastic way to lock in that flavor is to process the leaves into something delicious right away. There are so many creative ways to preserve wild garlic, like infusing it into vinegars or oils. One of my personal favorites? Whip up a batch of wild garlic butter. You can freeze it in logs or ice cube trays and pull it out later to melt over a grilled steak or roasted veggies. It’s like a little taste of spring in the middle of winter!
