You Foraged wild garlic, so Now What?

Ferment it and be happy

If you've walked through woodland this April and followed your nose to a carpet of glossy green leaves and white flowers, you've found wild garlic! It's one of the best free ingredients you can find and fermenting it is a great way to use it in food as our founder Miia found out last weekend. (Please do be VERY aware of what you are picking - there are plants that look like garlic leaves but are poisonous - forage responsibly) So how to make it?

STEP 1 - Rinse your wild garlic well (this recipe is for 500g of leaves)

STEP 2 - In a clean bowl with clean hands add your garlic leaves, 15g of salt (or 3% of the weight of the garlic) and any optional seasonings. Za’atar, chilli and lemon work really well.

STEP 3 - Massage the mixture together gently for 5 minutes.

STEP 4 - put your wild garlic into a sterilised jar making sure all the garlic is under the water level. A good way of doing this is to use a sandwich bag filled with water as a weight. Leave this to ferment for 2 weeks (open up the jar every couple of days to allow some of the fermenting gasses to escape).

STEP 5 - Enjoy your fermented wild garlic with salads, in soups, on side dishes, with any protein as a condiment! Keeps in the fridge for up to 6 months.

Miia’s wild garlic fermenting and on its way to deliciousness! Let us know if you have a go at fermenting your own! Comment below or tag @acuriousagenda in your socials. Enjoy!

Big thanks to Michelle & Gavin for the recipe and inspo