Wild garlic and wild herbs
A few years ago I asked myself how I could preserve these wonderful first wild herbs in another way – apart from the usual pesto, a vinegar or oil, or as dried herbs.
Wild garlic in particular is rather unsuitable for drying. It loses most of its flavour. Freezing is also possible, but it takes up a lot of space.
So these wonderful salts found their way into my kitchen and since then I can’t imagine life without them.
Ingredients:
- Wild garlic and/or wild herbs (1-2 hands full)
- Pink Himalayasalt (by feel)
- Baking paper
- Oven or dehydrator.
Preparation:
Wash the wild garlic / wild herbs, pat dry well and chop coarsely.
Wash the wild garlic / wild herbs, pat dry well and chop coarsely.
Spread the salt out on baking paper and dry in the oven or in a dehydrator at 40°C for approx. 5 hours.
Leave the oven open a crack.
Photo spread:

Wild garlic (Allium ursinum)

Ground ivy (Glechoma hederacea)

Dandelion (Taraxakum officinale)

Kräutermischung
This time I used ground ivy, goutweed, dandelion, willowherb, burdock ragwort and wild garlic for my wild herb salt.
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As the herb walk at the weekend had to be cancelled due to the heavy rain
Sunday 16-07-2023
Herb hike, Sunday 16-07-2023, Kräuterzauberin, Jagel
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