Ramson is an amazing plant, the interest in which has recently grown so much that with the advent of spring in the forest where it grows, there is nowhere to step - there are so many hunters there. Basically, wild garlic is harvested for personal consumption, but there are also those who make money on it - young juicy green shoots are in great demand among citizens who have weakened after winter. They use wild garlic as an independent dish, add it to meat delicacies, and use it as a seasoning. Still wild garlic is harvested for the winter. We will definitely tell you how to pickle wild garlic, but first, let's find out how it is useful and valuable.
Properties of wild garlic
The names of the culture - wild garlic and bear onions - speak of its benefits. Wild garlic is a variety of onions, but there are 3 times more useful elements and vitamins in it than in cultivated onions or garlic. Wild garlic is a source of vitamin C (even less in lemon), glycoside alliin, essential oils, ascorbic acid, protein, fructose, lysozyme, carotene and other useful micro and macro elements, vitamins. Such a set of components provides the glory of the glory of an effective anthelmintic, anti-inflammatory, anti-zingotic agent. Interestingly, these properties remain regardless of how to pick the wild garlic. Even wild garlic is considered an aphrodisiac and anti-aging agent. Tinctures and ramson juices are used for otitis media, inflammation of the respiratory tract, for rubbing joints with rheumatic diseases. The use of wild garlic has a beneficial effect on the work of the kidneys, heart, all metabolic processes.
Harvesting wild garlic
This interesting gift of nature grows in shady forests and floodplains. Wild garlic is most useful in the spring, when you can use all its parts in food - leaves, shoots and petioles. At this time, they are simply overwhelmed with valuable elements. Keep this in mind before pickling wild garlic for the winter. Of course, you can and should grow it on your site, but wild wild leek is more useful. By the way, in the fall you can dig bulbs - they look like garlic and are also used in cooking. Wild garlic is successfully used in dishes of European cuisine, it is loved for its piquant, pronounced taste, which, however, is not as sharp and specific as that of traditional garlic.
How to pickle wild garlic: recipe
Preparation
Go through the leaves of wild garlic, rinse and pour cold water. Leave for 2 hours to go through the process of returning the juice. Try if the water has got a sharp taste, drain and pour fresh.
Marinade
Boil 1 liter of water in a saucepan, add 2 tbsp. tablespoons of sugar and salt, cool. Prepare cans (0.5, 1 L), sterilize. Now lay the leaves of wild garlic in jars in a vertical way, with the petioles up. Add 100 ml of vinegar to the cooled marinade, stir. Pour the marinade into jars so that it completely covers the wild garlic. Next, cover the jars with lids, sterilize for 5 minutes and roll up. If you are not cooking for the future, then just close the jar with an ordinary lid and put it in the refrigerator. You see, nothing complicated in how to pickle wild garlic, no.