Wild garlic (Allium ursinum) is probably among the most popular wild edible plants to forage in spring. Wild garlic-infused olive oil is a great way to use your foraged wild garlic leaves.
Wild garlic is also known as bear leek, wood garlic, or ramsons. In the Nordic countries, I start foraging for wild garlic leaves at the beginning of March and continue until June where I also harvest the wild garlic flowers. In Denmark, wild garlic is called “Ramsløg” and is a common plant to forage and to use in the culinary world.
Since wild garlic only grows in spring, preservation of wild garlic is a good option to make the sweet garlic taste last throughout the year. One way to do that is by making wild garlic-infused olive oil. You will get olive oil, which has an exquisite undertaste of wild garlic. The wild garlic-infused olive oil can be used in dressings, marinades, salads, or in general in dishes where you normally would use olive oil.
Make sure to sterilize your jar/bottle before making your wild garlic-infused olive oil, to make your oil stay good for a long time.
Wild Garlic Infused Olive Oil
Ingredients
- 0.8 ounces (20 grams) wild garlic leaves, chopped coarsely
- 2 ¼ cups (5 dl) olive oil, extra virgin
Instructions
- Rinse the wild garlic leaves and pat dry.
- In a sterilized jar, place the chopped wild garlic leaves and pour in the olive oil and close the top lid.
- Keep the wild garlic oil in the fridge for 2 weeks and strain.
