What could be healthier in February? (Chechen hyonka) wild garlic? Only her decoction.
Since mid-February, in the foothills of our republic, green wild garlic shoots appear against a white background of snow. The aroma of wild garlic cannot be confused with anything else.
Besides the fact that it is very healthy, it is surprisingly tasty.

Cheremsha (Allium ursinum)- a perennial spicy-aromatic plant belonging to the onion family. It grows mainly wild. Distributed in Central and Southwestern Europe, Mediterranean countries, Asia Minor, Scandinavia. In Russia - mainly in Siberia and the North Caucasus. It has other names: wild onion, chenzeli, levurda, and the Chechens call wild garlic - hyonk. It has a peculiar taste and smell.

Recipes for cooking wild garlic (khyonka):

Recipe for wild garlicin Chechen№1
Wild garlic - 1 kg, ghee - 100 g. Peel the wild garlic from the boots (bulbs), rinse, and place in boiling salted water. Cook for 5-7 minutes, then drain in a colander and let the water drain. Place the wild garlic in a heated bowl melted butter frying pan Fry until lightly browned. Serve with siskal (corn tortilla) or homemade wheat flour tortilla.

Recipe for wild garlic No. 2
Wash the wild garlic (I usually take 2 kg for 4 servings), peel the roots and wash thoroughly again (it is convenient to buy peeled wild garlic, but it is three times more expensive). Then pour water into the bottom of the pan. The wild garlic should essentially be steamed, so you don’t need a lot of water. As soon as the water boils, add the wild garlic and steam under the lid until cooked. For me, doneness is when the wild garlic doesn’t crunch when chewed. Heat butter or vegetable oil in a frying pan and remove the wild garlic from the pan and sprinkle with salt. Fry the wild garlic for 15-20 minutes (my mother-in-law sometimes adds a little tomato paste during frying). Then add the broth that remains in the pan. Simmer for a couple of minutes and transfer to a plate.

Recipe for making hyonka No. 3
Everything is the same as in recipe No. 2, but the water in the pan is replaced with milk. It turns out fried wild garlic with milk.

Recipe for making hyonk No. 4
Steam the wild garlic and cool. Place in a plate, pour in sunflower oil and add salt and tomato paste to taste. This option is more like an appetizer.

Recipechicken with wild garlic№5
1 chicken or 2 chickens, 3-4 heads of garlic, wild garlic – 1 kg, ghee or butter – 50 g.
Boil a small chicken or chicken. Peel the garlic, crush it, add black and red pepper and salt to taste.
Stir and coat the chicken generously inside and on top. Place in a frying pan, add broth and place in a preheated oven. The fire should be medium. Fry on both sides until a golden brown crust forms. Separately, boil the wild garlic and fry it in butter or ghee. Place the finished chicken on a dish, add the wild garlic as a side dish, and pour over the juice in which the wild garlic was fried. Serve with homemade flatbread.

Chechen cuisine recipe: Holtmash with wild garlic and nettles№6
Corn flour – 400 g, wheat flour – 100 g, nettle – 100 g, wild garlic – 100 g, homemade salted cottage cheese – 100 g, butter – 100 g, ghee – 50 g. Rinse the nettles and wild garlic shoots in running water and Chop finely along with hard-boiled eggs. Add salted homemade cottage cheese, salt and soft butter (or tail fat, finely chopped). Mix everything thoroughly to obtain a homogeneous mass - the filling for Holtmash. Then from corn dough mixed with hot water By adding a little flour, make flat cakes the width of your palm and a thickness of 2-3 mm. Place the filling in the middle, cover with a second flatbread, and pinch the edges. Cook in boiling salted water for 5-7 minutes. Before serving, pour over melted butter or sour cream.

Canned wild garlic preparation recipe:

Brine
For 10 liters of water, 500-700 gr. a jar of salt (the amount of salt directly depends on the degree of its salinity).
Divide the brine into 2 parts – 1/4 and 3/4.
Everything is cooked over low heat.
You put the wild garlic into most of the brine (as much as the brine absorbs).
The wild garlic should remain a little tough.
Pack tightly into jars and pour boiling brine that was set aside (1/4) and immediately roll up.

Do not forget: that when preparing wild garlic, the door to the kitchen should be tightly closed, since the smell of wild garlic is not to everyone’s taste, especially the neighbors, who will not get the wild garlic, but only the aroma.

Culinary Etude 04/30/2018

In early spring, thickets of wild wild garlic appear in the forests. Many people are familiar with this plant from childhood, which appearance resembles a lily of the valley. People also use other names for wild garlic - bear's onion, flask, crow's garlic.

Benefits of wild garlic

Wild onions contain a large amount of vitamins A, C, B1, B2, B3, PP, B6, B9, essential oils, minerals and macroelements. The uniqueness of wild garlic lies in the harmoniously selected combination of these biologically active substances.

In botanical reference books you can read that bears, after a long winter hibernation, ate wild garlic to replenish vitamin deficiencies. It is not surprising that wild herbs have gained fame as a healing natural medicine.

Herbalists attribute the following beneficial properties to wild garlic:

removing bad cholesterol from the body;
protection of the cardiovascular system;
normalization of metabolic processes;
diuretic and tonic effect.

You can read more about the benefits of wild garlic for our health in the article Wild leek - a spring source of vitamins..

Wild garlic was originally known as effective remedy combating spring vitamin deficiency, which is especially important for Russian cities with a cold climate and lack of sunlight. If you don’t know how to cook wild garlic deliciously, it’s easier to start with a salad with fresh vegetables. Even inexperienced cooks will be able to do this.

Those who have ever tried fresh bear onions know firsthand about its pungent smell, which affects the freshness of your breath. During heat treatment, the intensity of the aroma of the herb decreases.

Wild garlic salad recipes - simple and tasty

Try a light vegetable salad that's quick to prepare and perfect for a quick snack. This is a clear example that a dish can be healthy and nutritious.

Ingredients:

a bunch of fresh wild garlic;
500 g radish;
3 chicken eggs;
200 g sour cream;
dill, parsley;
freshly squeezed lemon juice (optional);
a pinch of salt and ground black pepper.

First, boil the eggs for 10 minutes and, after cooling in water, peel and finely chop. Washed and dried aromatic wild garlic leaves should be cut into long strips, and radishes into thin slices.

To prepare the dressing, mix sour cream and a couple of drops of lemon juice in a bowl to spice up the salad. Add finely chopped herbs, salt and pepper to taste. Now all that remains is to combine all the ingredients and season them with sauce. If you stick dietary nutrition, replace sour cream with classic store-bought or homemade yogurt.

Recipes for spring wild garlic and pea salad

To prepare this dish you will need:

150 g fresh wild garlic;
5-6 tablespoons of canned peas;
1 fresh cucumber;
5 quail eggs;
200 ml yogurt without additives;
salt, ground black pepper.

There are only 36 kcal per 100 g of wild garlic. Given such a low calorie content, the product can be included in the diet when losing weight, and salads based on it are suitable for this purpose. Prepare everything necessary ingredients and first cut the wild garlic into strips, after washing and drying with a paper towel. Boil in a bowl quail eggs and chop, leaving one to decorate the dish.

The cucumber must be cut into small cubes. If the peel of a vegetable is too thick, it must be cut off first. Combine all chopped ingredients in a bowl, add canned peas. Season the salad with classic yogurt and add salt and ground black pepper to taste. The dish is ready!

Recipe for pickled wild garlic

Housewives add pickled bear onions to meat and fish dishes, soups, sandwich spreads. Pickled wild garlic is served on festive table and as a savory and flavorful snack.

Ingredients:

800 g fresh wild garlic;
500 ml water for filling
25 g each of salt and sugar;
100 g table vinegar 9%.

Cooks often recommend this recipe for preparing wild garlic for the winter. First, rinse the wild garlic and cut it into strips 8-10 cm wide. At this time, boil 2.5 liters of water in a saucepan, and then put the greens in the container for blanching for 1-2 minutes. Cool the wild garlic immediately and start preparing the filling.

To do this, you need to dissolve 25 g of sugar and salt in 500 ml of water and put the pan with this mixture on the fire. After the brine boils, you need to turn off the stove and add vinegar to it after 10 minutes.

Rinse the jars thoroughly and heat in the oven. Now fill them with wild garlic and fill them with brine up to the neck. All that remains is to cover with lids, sterilize for 5 minutes and seal. As you can see, this recipe is simple and won’t take much time.

Fried wild garlic with potatoes

Be sure to treat your family to this hearty dish that can be prepared in half an hour without much effort.

You will need these ingredients:

150 g wild garlic;
3-4 potatoes;
one onion;
100 g champignons;
vegetable oil for frying;
garlic clove;
salt, ground black, paprika, pepper to taste.

Sort out the wild garlic leaves and wash them thoroughly. Place the frying pan over medium heat and fry the chopped garlic until golden brown. To prevent mushrooms from absorbing liquid, experienced chefs do not recommend soaking them. To remove dirt, you need to rinse them under running water and remove the skin, which is easily removed.

Cut the mushrooms into slices and add to the garlic. The potatoes must be peeled and dried with a paper towel. This way it will turn out soft inside and with a crispy crust. Cut the potatoes into cubes and the onions into half rings.

Add vegetables to the pan and continue to simmer, stirring constantly. When the potatoes are ready, add spices and salt, chopped wild garlic, and turn off the heat. Cover the dish with a lid and let sit for 10 minutes.

If you liked this hearty dish, I suggest you watch a detailed video about a recipe for making fried wild garlic with egg, which is suitable for breakfast.

How to cook wild garlic in tomato

And now I offer you very interesting recipe. We will combine wild garlic with aromatic herbs and tomato paste.

To prepare this dish you will need the following ingredients:

800 g wild garlic;
30 ml water;
4 tablespoons of vegetable oil;
350 g tomato paste;
a pinch of salt;
tablespoon sugar:
3 teaspoons vinegar 9%.

According to the recipe for making wild garlic with tomatoes, you first need to wash the greens, trim the ends and soak them in warm water for 10-15 minutes. At this time, place the frying pan on the stove and heat sunflower oil. Add the wild garlic and, reducing the heat, continue to simmer under the lid.

If excess liquid has evaporated, drain the greens in a colander and return to the pan. After 15 minutes, add tomato paste diluted in water with sugar and salt. Continue simmering for 10 minutes, stirring constantly. Add 3 teaspoons of vinegar to the finished and cooled dish to add spice and piquancy and mix well.

Wild garlic recipes for the winter

Among the universal variety of recipes for wild garlic, housewives single out homemade canning. With this method of preparation, it is possible to preserve the nutrients of the medicinal plant and replenish the lack of vitamins in the cold winter. Therefore, if you don’t know what can be made from wild garlic, I offer you a recipe for canning with mustard.

Ingredients:

150-200 g of fresh herbs;
1 tablespoon wine vinegar;
a pinch of salt;
1 liter of water;
allspice peas;
1 tablespoon French mustard.

Rinse the wild garlic and soak it in cold water for half an hour. During this time, you will have time to prepare the jars in which the appetizer will be marinated. Place the bear onion stems into sterile jars so that they stand upright.

Boil water and start filling the jars. After 5 minutes, drain the water back into the pan and add salt, allspice and a tablespoon of French mustard. Now you need to bring the brine to a boil again, add wine vinegar to the pan and remove from heat.

Pour the prepared marinade over the wild garlic stems, roll up the jars and place them upside down in a warm place. Until the jars cool completely, they should be covered with a thick towel. Here's how to deliciously cook wild garlic for the winter for the whole family.

Korean wild garlic recipe

Many families often prepare a pickled salad based on wild wild garlic. This simple and savory dish will please true gourmets.

Ingredients:

3-4 bunches of wild garlic;
2 carrots;
vegetable oil for frying;
a pinch of salt;
mixture of herbs for carrots in Korean.

Place a deep pan of water on the fire, add the washed wild garlic stems and boil for 2-3 minutes. If you want the dish to be juicy and crispy, then you need to boil for no longer than 1 minute. Place the wild garlic in a colander to drain off excess water.

Grate the carrots on a coarse grater. Place wild garlic stalks, carrots, salt, and spice mixture into a deep bowl. Place a saucepan on the stove and bring the sunflower oil to a boil. Pour hot oil over the vegetable mixture and stir thoroughly to evenly distribute the spices. Place the salad in the refrigerator overnight, and the next day enjoy the rich taste and aroma of Korean wild garlic.

In the spring, when nature wakes up after its winter sleep, leaves emerge from the ground, looking very much like the leaves of a lily of the valley - just as oblong and with veins. But it is in vain to wait for white flowers to appear. Smell the leaf and rub it. Can you smell it? This is wild garlic, the beneficial properties of which are akin to a vitamin bomb.

What are the benefits of wild garlic?

Wild garlic grows, see photo below, in the forests. It is otherwise known as a “bear bow” because after hibernation The Toptygins, closing their eyes and growling with pleasure, feast on it, restoring their strength. And what useful element is responsible for our physical strength? This is vitamin C!

Vitamin C, or as we affectionately call it, is the guarantor of our activity. 100 g of wild garlic contains the entire daily dose of ascorbic acid. Which product can boast the same?
Vitamin A is the vitamin of youth and beauty. It is also useful for those who need to improve their metabolism.
Vitamins from group B are useful for all organs without exception: for the liver and lungs, for legs and arms, for the stomach and hair, for blood and nerves, etc.
Vitamin PP has a detrimental and positive effect on the functioning of the heart.
, or vitamin B9, improves blood composition and supports immunity. It is often prescribed to pregnant women.

Of the trace elements in the fragrant leaves, you can find iron and manganese, fluorine and copper, iodine and selenium, zinc. There is also fructose, essential oils, amino acids, beta-carotene - as God generously gifted the flask (another name for wild garlic).

How to treat with wild garlic?

Even the Egyptians and Romans knew and used wild garlic. It purified the blood, improved the functioning of the stomach, treated scurvy and increased appetite, fought the plague, typhus and cholera - at least those who ate wild onions did not suffer from these diseases. In modern folk medicine The area of wild garlic consumption is much wider.

Wild garlic has an amazing effect on cardiac activity - the heart rate accelerates, but the pulse remains at the same pace and even slows down, that is, there is no shortness of breath.

For treatment, use raw wild garlic or its infusion. Dried wild garlic is not as effective, since essential oils and other beneficial elements evaporate from it. It’s better to pickle or ferment wild garlic for future use and use it all year round.

The sailors from Krusenstern's team, who set off on a circumnavigation of the world in 1803, used salted wild garlic to protect themselves from scurvy and maintain their immunity.

Wild garlic juice is very useful. They drink it diluted with water. But even so it has a pungent aftertaste. Cheat. Season the spring salad not only with vegetable oil, but also with a spoonful of wild garlic juice and eat it. Healthy and tasty.

However, not everyone can eat this useful plant.

Pregnant women are prescribed folic acid, but they cannot take wild garlic.
Those who suffer from gastritis or stomach ulcers should not eat it either.
It is not recommended for epileptics either.

IN large quantities Neither heart patients nor hypertensive patients should eat it. And others should know when to stop. No matter the hour, migraines, diarrhea and insomnia will appear.

How to cook wild garlic?

Ramson is not only a useful plant, it is also incredibly tasty in various dishes. If you already have wild garlic in your refrigerator, the recipes will certainly come in handy.

Let's start with the most delicious and most basic - salad.

Salad with wild garlic and egg

The potatoes will bake for 40-45 minutes. After about half an hour, grate the cheese onto the casserole. Another 15 minutes and the dish is ready.

For this dish, the wild garlic does not need to be doused with boiling water in advance. Cream and cheese will take the edge off a little.

Instead of potatoes, you can take cabbage (any cabbage is especially good in this dish).

Salted wild garlic

In this form, wild garlic is as healthy as fresh.

Rinse the jars and can be sterilized. Wash the wild garlic leaves and let the water drain. Place them in jars and fill with brine. Proportions for brine: 2.5 large tablespoons of salt per 1 liter of water.

Here are just some wild garlic dishes. Try the recipes and please share with us your impressions of this herb or your dishes.

How to grow wild garlic?

This wild herb is wild garlic; growing it on your own plot is a hassle.

Having planted the seeds in the spring, the first shoots will hatch only after 2 years. If you sow at the end of summer, the leaves may appear next year.

The most ordinary soil for wild garlic is needed. Feed it occasionally and water it often. The plant feels good both in the sun and in the shade, in a damp lowland.

The peculiarity of wild garlic is that it grows upward with its bulb (roots), not downward, so it rises by 5-10 mm every year. Take this point into account and replant or add soil in time.

Advice. Plant wild garlic where it is less visible. The plant has a short flowering period and with its unpresentable appearance after flowering it can destroy the beauty of the site.

It's all about her

The ancient Greeks believed that a warrior cultivates courage in himself. But wild garlic helps him with this. Beneficial features for men lay in the combination of elements and vitamins contained in the plant. It increases strength and endurance. And not only strength for fighting, but also strength for lovemaking after battles.

Charlemagne recognized this plant and ordered it to be grown in gardens. But you won’t find it in monastery gardens - there is no need for monks to increase their sensuality.

Remember the cartoon “Tops and Roots”. There, a man and a bear had a fight because each plant had either roots or tops that were edible. But if they had divided the wild garlic, their friendship might not have suffered.

Eat, don’t get sick and increase your sensuality.

Recipes for cooking wild garlic, an ancient plant used as food by our ancestors who lived five thousand years ago (according to archaeologists), contain a wide variety of ways to use it.

It is eaten fresh and canned, added to soups, salads, bread dough and filling for delicious pies.

Being a widespread plant, it is currently listed in the Red Book of a number of countries (Belarus, Russia, Ukraine, the Baltic states).

What is wild garlic and what does it look like?

Wild garlic (its name is believed to have the same root as the word “cherry cherry”) is often called bear onion or wild garlic.

Being a perennial herbaceous plant Belonging to the amaryllis family, it is widespread in most European countries and in several regions of Turkey. This useful wild plant is found even in the tundra zone.

What wild garlic looks like, how to collect it - video:

A small (no more than a centimeter in diameter) wild garlic bulb has an elongated shape and is easily separated from the rhizome. The height of the triangular stem, at the base covered with leaf sheaths, ranges from fifteen centimeters to half a meter.
Each stem is surrounded by a pair of lanceolate or oblong leaves, the length of which is slightly shorter than the stem itself, and the width is from three to five centimeters. The length of the narrow petioles can be twice the length of the leaf blade, or can be equal to it.
The umbrella of a flowering plant is collected in a dense bunch or hemisphere with a small number of small white flowers. The triangular fruit-box, which has a spherical shape, contains many equally spherical seeds. Flowering is observed in the last ten days of May - early June. The plant most often propagates by seeds, although propagation by means of bulbs is also possible.

Bear onions can be cultivated as a garden crop, but in most cases they are collected from the wild.

Wild garlic greens can be confused with the poisonous leaves of hellebore and lily of the valley, so attention and care are required during collection. In a number of regions, mass collection of the plant led to its complete extermination, which became the basis for including this wild plant in the Red Book.

The most delicious are the leaves of wild garlic grown in the temperature range from 11 to 18 degrees. If the temperature environment exceeds room temperature, the greens become dry and not so pleasant to the taste.

What can you cook from wild garlic?

Since all parts of wild garlic are edible, both the bulb, the stem, and the juicy leaves are eaten. The leaves, whose taste is similar to the taste of onion and garlic arrows, are collected before flowering.

In what form is wild garlic consumed?

Salad with wild garlic, recipes

Recipes for salads with the addition of wild garlic are very diverse, since it goes well with any type of food: meat, vegetables, poultry, fish and seafood.

You can simply mix two types of fresh chopped herbs (for example, wild garlic and nettles) and serve them as an addition to flatbreads baked with whole grain flour.

Salad recipes are designed for both vegetarians and meat eaters.

Recipe: wild garlic salad with eggs (vegetarian)

A small bunch of bear onions (ramsons).
Boiled eggs – 3 pieces.
Radish – 200 g.
Fresh cucumbers – 2 pieces.
Canned corn – 200 g.
Cream 30% - 50 ml.
Sour cream – 100 ml.
Black pepper, salt.

All vegetables for this salad are cut into small strips (including wild garlic stalks), and the eggs are chopped with a knife. After salt and pepper, the salad is dressed with sour cream and cream filling. The taste of mayonnaise will make it lose its charm.

Salad option for meat lovers

Preparation:

Young stalks of wild onions are boiled in salted water for no more than two minutes (during this time they will become quite soft, but will not lose their useful qualities). Drain them in a colander and allow them to dry and cool.
The meat is cut into very thin slices and placed on a wide dish.
Boiled wild garlic shoots are cut into long strips and placed on slices of meat.
After adding a little salt, lightly sprinkle the slices with table vinegar.
Boiled eggs are cut into beautiful slices and used to decorate the dish.

Recipe: wild garlic salad with egg and cucumber

Cucumbers and eggs are cut into cubes, and all the greens are finely chopped. Add a little salt and season with vegetable oil.

Recipe: wild garlic salad with cucumber and tomatoes (3 options)

Here are the recipes vegetable salads for every taste.

Option 1.

Two bunches of bear onions.
Boiled or baked potatoes – 5 pieces.
Cucumbers – 2 pieces.
Large tomato.
Dill.
Unrefined sunflower oil.

Mix vegetables cut into neat cubes with finely chopped herbs, add a little salt and season with aromatic oil.

Option 2.

10 stalks of wild garlic.
Tomatoes - 4 pieces (if they are cherry tomatoes, you will need 15 pieces).
Cucumbers – 200 g.
Radish - a small bunch.
10 quail eggs (or 3 chicken).
A bunch of leeks.
Sour cream.

All greens are cut very finely, and each type of vegetable is cut differently (radish - into circles, cucumbers - into slices, tomatoes - into cubes). After mixing the vegetables and herbs, the salad is laid out on plates, topped with sour cream and eggs.

Option 3.

Bunch of wild garlic.
2 tomatoes.
Green onion - three feathers.
Dill greens.
Sesame seeds.

Chopped greens are mixed with vegetables, salted and sprinkled with sesame seeds. You don't have to season this salad at all. Fans of higher-calorie foods can flavor it with a spoon of olive oil.

Harvesting wild garlic for the winter, recipes

Pickled wild garlic

You can use pickled wild garlic:

Recipe for pickled wild garlic No. 1

To prepare it you will need:

Wild garlic greens – 200 g.
Table salt - 1.5 tablespoons.
Granulated sugar - a tablespoon.
Table vinegar – 150 ml.
Water – 1 liter.

Canning steps:

The stems of young wild garlic (without leaves) are cut off on both sides and thoroughly washed with plenty of running water, after which they are soaked for a couple of hours in a bowl with cold water: This will fight off the pungent aroma and eliminate bitterness.
After boiling water, dissolve all the components of the marinade in it. The prepared solution is cooled.
Bunches are made from the prepared stems, intercepting them with threads in several places. One bunch can have up to two dozen stems.
The pickling jar should be of such a height that the bunches placed in it can be placed vertically.
The jar is filled with warm marinade, making sure that the wild garlic is completely covered with it.
The pickling time for wild garlic in the refrigerator is 7 days.
If canned food is intended for long-term storage, fill it with boiling marinade, and then immediately seal the jar.

Recipes for pickling wild garlic are varied. The next option allows you to marinate it along with the leaves.

Recipe for pickled wild garlic No. 2

To prepare you need to stock up:

One kilogram of fresh herbs.
3 tablespoons salt.
The same amount of vinegar essence.
2 liters of water.

Canning steps:

After thoroughly washing and drying the bear onion leaves, they are placed in a boiling marinade and cooked for ten minutes.
The boiled greens are placed in small sterilized jars and filled with the same broth.
The rolled up jars are wrapped in warmth for a day.

Ramson marinated in Korean style

To prepare a spicy Korean snack, we need the following ingredients:

4 bunches of wild garlic.
Carrots – 1 root vegetable.
10 g seasoning for cooking Korean carrots.
3 pinches of table salt.
A tablespoon of unrefined sunflower and olive oil.

How to cook?

Boil the stems of well-washed wild garlic in boiling water for three minutes.
Drained and cooled wild garlic is placed in a deep salad bowl.
Add carrots, chopped into long strips.
After combining the vegetables, they are seasoned with salt and a mixture of Korean spices.
After mixing two types of vegetable oil in a metal bowl, place the mixture on the stove and bring to a boil.
The hot oil dressing is poured into the salad bowl with vegetables. At the same time, you can hear a soft crackling sound.
By quickly and thoroughly mixing, achieve an even distribution of spices, herbs and oil filling.
The finished snack is transferred to a plastic or glass container, covered with a tight lid and left for a day in the upper chamber of the refrigerator.

Salted wild garlic

How to pickle wild garlic for the winter?

A kilogram of young bear onion greens is washed well and doused with boiling water, after which it is laid out in small jars, alternating layers of greens and salt. For this amount of wild garlic, 0.5 kg of coarse table salt will be enough.

You can also salt wild garlic with sea salt.

Recipes for delicious pies, the filling of which includes aromatic wild garlic, cannot be listed, since each housewife prepares them in her own way.

Wild garlic greens – 1000 g.
Rice – 150 g.
Boiled eggs – 5 pieces.
Butter - at the discretion of the housewife.
Seasoning mixture (salt and black pepper).
Yeast dough – 1 kg.

Preparing the filling:

After boiling the rice until half cooked, place it in a shallow colander and cool.
Bear onion greens are chopped and mixed with rice and finely chopped boiled eggs.
A small amount of softened milk is added to the mixture. butter, add salt and season with black pepper.
If the filling turns out to be too dry, you can add a small amount of boiled water to it.
You can make the dough for the pies yourself, or you can use what you bought at the nearest supermarket.

For the test you need to take:

Flour – 100 g.
Milk – 2 large spoons.
Butter – 20 g.

Preparation of the dough:

Chop the flour together with the butter until crumbs are obtained.
The resulting crumbs are added, diluted with milk and kneaded thoroughly. To make it juicier, roll out the dough in a very thin layer.

Having formed the pies, they are baked in the oven at 180 degrees or fried in a frying pan.

Wild garlic soup

Recipes for soups with wild garlic are varied. Here's just one of them.

Wild garlic – 200 g.
Potatoes – 200 g.
Carrot – 1 pc.
Onion – 1 head.
Butter – 2 tablespoons.
Broth (or water) – 0.5 l.

Cooking method:

Potato cubes are boiled in boiling broth.
After ten minutes add sauté from onions and carrots, stir and wait for it to boil.
After two minutes of boiling, add chopped wild garlic.
Reduce the flame and simmer the soup under the lid for no more than ten minutes.

Fried wild garlic

Recipes for making fried wild garlic involve frying both raw and pre-boiled greens.

Well-washed bear onion greens are placed in a heated frying pan with a small amount of vegetable oil. Lightly add salt and fry until soft. At the end of frying, add raw eggs and mix thoroughly. If desired, season with black pepper and add a drop of tomato paste.
Some housewives first lightly boil the wild garlic stems in a small amount of salted water, and then place them in a hot frying pan with boiling oil. Frying time is no more than five minutes.

How to choose wild garlic?

Ramson with fully blossomed leaves is not as tasty because it taste qualities are lost as the shoots stretch out.

When you first buy wild garlic, you shouldn’t buy too much of it: there is no guarantee that you will like its taste at all. It will be a shame to lose money, because this product is considered a delicacy on the market and belongs to the category of not the cheapest goods.

Hello friends. Spring has come to us after a harsh snowy winter. Healthy “vitamins” begin to actively grow in the garden beds, including wild garlic. I noticed that in last years it gives a rich harvest. So I decided to tell you how to pickle wild garlic at home, so that next winter you will have something tasty to eat. You can eat it yourself or add it to salads.

Useful properties of wild garlic

This plant is known to many as wild garlic, bear onion or calba. So many existing names indicate the great popularity of wild garlic. There are reasons for this.

Energy value is 35 kcal. It contains 6.5 g carbohydrates, 2.4 g protein and 0.1 g fat

The chemical composition of this plant is rich and diverse:

vitamins of groups A, B, C;
minerals (sodium, calcium, iron, potassium, etc.);
cellulose;
organic acids.

Ramson is incredibly useful. One of the main advantages is the high content of vitamins A and C. If you eat 100 grams of this plant, you will even get more than the norm of these elements. Therefore, wild garlic helps to cope with viral infections. The plant is great for thinning mucus and removing it from the body.

In addition, this vegetable crop helps normalize blood pressure. It also cleanses blood vessels from cholesterol plaques, preventing the development of strokes and heart attacks.

Recent studies have proven that wild garlic has a beneficial effect on the central nervous system— the body’s reaction speed increases and mood improves.

How to pickle wild garlic for the winter - cooking features

It is better to harvest vegetables that are grown in cool conditions. Optimal temperature the air temperature is 12-17 degrees. If the weather is too hot, the plant becomes less juicy and its taste worsens.

Young stems and leaves should be preserved. The optimal collection period is until the wild garlic blooms.

The leaves and stems of the bear onion should be soft and tender. To do this, they need to be lightly blanched in hot water before marinating. In order for wild garlic to retain its color, immediately after heat treatment it needs to be cooled with cool water.

Recipes for pickled wild garlic

I bring to your attention several pickled options. These are recipes for the winter, although if desired, you can eat them a few hours after preparation. It turns out very tasty. Be sure to try it, and then leave a review in the comments. Everyone is like that step by step recipe easy to prepare.

How to make marinade for wild garlic without vinegar

To prepare this dish you will need:

2 kg of unpeeled bear onion;
6 tbsp. unrefined vegetable oil;
3 liters of water;
2 tbsp. salt;
100 ml tomato paste.

Peeling wild garlic. Place a pot of water on the stove and wait for it to boil. Then we salt the water and add the wild garlic there. Just not all at once, but in batches. Once the water boils, continue cooking for 1.5 minutes. But all this time, do not forget to drown the stems with a slotted spoon - otherwise the top layer will remain damp.

“Why exactly 1.5 minutes?” - you ask. This is where the whole secret is hidden. If you cook less, the garlic bitterness will remain. Well, if you cook longer, the wild garlic will be overcooked. And instead of pickled bear onions, your family will eat a porridge-like substance with a garlicky flavor.

Place the boiled kalba in a colander to drain excess liquid. Then transfer it to a deep bowl. Season with vegetable oil and add tomato paste. Mix everything thoroughly (it’s more convenient to do this with 2 forks). We taste it - if necessary, add salt and mix everything again.

Cover the dish with a lid and place it in the refrigerator for 3-5 hours. During this time, the bear's onion will be saturated with the sourness of the tomatoes and oil, and at the same time release juice. I would also add the simplest spices to this recipe - such as ground pepper or dill seeds.

How to pickle wild garlic without garlic

0.5 kg of fresh bear onions;
1 tbsp. salt;
1.5 tbsp. Sahara;
4 tbsp. 9% vinegar;
a pinch of coriander seeds;
a pinch of dill seeds;
0.5 l of water;
2-3 pcs. bay leaf;
8-10 pcs. peppercorns (you can use a mixture).

Wash the peeled wild garlic thoroughly. Then we cut it into pieces 3-4 cm long - otherwise it will be difficult to place in jars. Yes, you will need several sterilized 1 liter jars. They can be quickly sterilized in the microwave. Then tamp the wild garlic into them more tightly.

Next, cook the brine. To do this, take water into a saucepan and add Bay leaf, coriander, dill and pepper. We also add sugar and salt to this composition. As soon as the brine in the pan boils, reduce the heat to low and cook for about 5 minutes. Then we remove the dishes from the stove, pour the brine into jars (each should contain a bay leaf).

Add 2 tbsp to each jar. vinegar. Pour the marinade to the very top. Then we twist the jars and place them on a towel, turning the lid down. After this, let the preservation cool.

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Korean wild garlic recipe

The appetizer prepared according to this recipe turns out to be quite spicy. It is prepared with a minimal amount of vinegar. For this dish you need to stock up on:

300 g wild garlic;
½ tsp. salt;
¼ tsp. Sahara;
½ tbsp. vinegar;
¼ tsp. coriander;
¼ tsp. dried cilantro;
¼ tsp. pepper mixtures;
dried chili to taste;
2 tbsp. oils

Place the peeled and well-washed wild garlic into a pan of boiling water. Cook for one and a half minutes, then drain in a colander and rinse with cold running water. Then we move the wild garlic into a deep bowl, salt it and sweeten it with sugar. Add here dried chili, coriander, cilantro, vinegar and a mixture of peppers.

Place the frying pan on the stove and pour in vegetable oil. Pour hot oil over the wild garlic and mix everything thoroughly. Then transfer the bear onions into a glass or plastic bowl and cover with a lid. Place the container in the refrigerator. After a day you can take the sample. And here is the video recipe for this dish:

What to cook from pickled wild garlic

You can make many different delicacies from canned food. I will share a couple of recipes with you. Well, I think the photos will whet your appetite

Dumplings with cottage cheese and wild garlic

For the test take:

250 g rye flour;
2 eggs;
120 g wheat flour;
5 tbsp. water;
a little vegetable oil;
a little salt.

Sift flour (rye and wheat). Then add vegetable oil, eggs and salt. Mix all ingredients. Add water in portions (1 tablespoon at a time), while continuously continuing to knead the dough. After, we wrap cling film and put it in the refrigerator. In the meantime, let's start preparing the filling.

You will need:

250 g cottage cheese;
120 g pickled bear onion;
nutmeg to taste (or your favorite seasonings);
a little salt.

Chop the pickled bear onion (the pieces should be no larger than 1-1.5 cm). Mix it with cottage cheese. Add a little nutmeg here and salt the mixture. Then mix the ingredients thoroughly - you should get a mass that is as homogeneous in consistency as possible.

Roll out the dough thinly, then use a glass to cut out circles of blanks (diameter - 8 cm). Place minced meat in each circle and pinch the edges of the dumplings. Boil the dumplings until done. Then add a little butter.

The wild garlic filling for dumplings gives this dish an original flavor. Be sure to try them, and then be sure to write your review.

How to cook wild garlic salad

This is a simple recipe, but it turns out incredibly tasty. Before cooking, stock up on the following products:

2-3 eggs;
100 g salted (or pickled) mushrooms;
1 PC. onions;
100 g beans canned in tomato;
100 g pickled wild garlic;
dill greens;
salt + spices to taste;
200 ml sour cream.

Boil the eggs, peel and cut into small cubes. Chop the onion into half rings and chop the mushrooms. Mix eggs, mushrooms, onions, beans and wild garlic. Add a little salt on top.

Cooking sour cream sauce. To do this, chop the greens and combine them with sour cream and other spices. The sauce is ready - we season our salad with it.

I’m sure that you also have your own signature recipes for how to deliciously marinate wild garlic. Share them with us, friends. And don’t forget to subscribe to updates, otherwise you may miss out on a lot of important and useful things. That's all for today: see you soon!