We all know the classic greek yogurt sauce Tzatziki with grated cucumber and garlic. This recipe replaces the garlic with wild garlic leaves and makes it a wild garlic tzatziki instead.
Wild Garlic is known to be an early spring wild edible that is one of the most popular plants to forage. Wild Garlic has a bit sweeter and less strong taste than garlic and can be used raw or cooked.
Read more about wild garlic and find more wild garlic recipes in my blog post “Wild Garlic Facts, Identification, and Delicious Recipes to make”.
Wild Garlic Tzatziki
- 1/2 large cucumber
- 1 ½ cups (3.5 dl) full-fat Greek yogurt
- 1.7 oz (50 grams) wild garlic leaves
- 2 tablespoons olive oil, extra virgin
- ½ teaspoon coarse salt
- Grate the cucumber coarsely and toss with salt. Drain through a fine mesh sieve. Leave it for 10 minutes.
- Rinse and pat dry the wild garlic leaves and chop finely.
- Squeeze out as much liquid from the grated cucumber as possible.
- Combine Greek yogurt, drained grated cucumber, chopped wild garlic, and olive oil in a large bowl.
- Serve with bread, vegetable sticks, or use it as a spread in a sandwich.