Most people only think about the leaves when it comes to wild garlic (also known as ramps or bear’s garlic). But here’s a little pro tip: the entire plant is actually edible! The flower buds, in particular, are a hidden gem in the kitchen and are perfect for cooking or preserving.
Poor Man’s Capers
One of my favorite ways to use wild garlic buds is to pickle them as “false capers.” To do this, whip up a simple brine of vinegar and water. Feel free to get creative with your spices—I love adding a bit of thyme or rosemary to the mix.
When picking your buds for pickling, make sure they are completely closed. If they’ve already started to peek open, they might fully bloom inside the jar. Just trim off the stems, pop the buds into a clean jar, and pour your hot brine over them. Sealed tight, these will last for several months. If you don’t use the whole jar at once, no worries—they’ll stay fresh in the fridge for several weeks after opening.
A Gourmet Garnish
Wild garlic buds have a much more delicate, subtle flavor than the leaves. This makes them the perfect finishing touch for a variety of dishes. One quick tip: it’s usually better to heat them up a bit, as they’re easier on the stomach when cooked.
Try sautéing the buds briefly in a pan with a little butter. They are absolutely divine tossed into a fresh salad or served alongside roasted potatoes.
You can also treat them like tiny onions. They make a beautiful and tasty addition to stir-fries or pan-seared meats. Just toss them in the pan toward the end of cooking, and they’ll soak up all those delicious juices.
Using Buds as a Seasoning
Whether they’re the star of the show or just a supporting aromatic, these buds are versatile. While we usually start harvesting the leaves in April, you’ll have to wait until May (depending on the weather) for the buds to appear. By then, you might already have some early garden treats like kohlrabi or baby root vegetables ready to go.
Instead of pickling the buds solo, try adding them to a jar of mixed pickles! They add a wonderful punch of flavor to other veggies. You can even warm up those pickled veggies later to serve as a zesty side dish.
One thing to keep in mind: I wouldn’t recommend freezing or drying the buds. Because their flavor is so delicate, they tend to lose their “oomph” pretty quickly. For the best results, use them freshly harvested right out of the woods or garden!
