Fresh ideas for delicious wild garlic dishes
When the first wild garlic sprouts, you know that spring is no longer far. The Bear garlic season often begins in March and extends until May in. As soon as the first warm sun rays heat nature, the wild garlic begins to sprout from the ground. You can find it in foliage and mixed forests, in damp locations and along streams. In Germany, Austria and Switzerland you can discover it in many forest areas and of course pick it yourself.
In order to celebrate these culinary spring messengers, I have you in this blog post My best vegan wild garlic recipes compiled. Because wild garlic is extreme versatile Usable in the kitchen. Be intensive garlic aroma gives soups, sauces, pesto, salads and spreads a special note. It also comes into its own in connection with pasta or rice. The ingenious one is that it gives your dishes a delicious garlic note, but after eating you do not smell of garlic.
Bear garlic makes you springfit
Bear garlic is not only spicy-good, but also has multi -colored health -promoting characteristics. The wild garlic contains essential oils, sulfur compounds and flavonoids that can have an anti -inflammatory effect and support your immune system. It can help reduce cholesterol levels and improve blood circulation. He is also attributed to a positive effect on the gastrointestinal tract.
Collect wild garlic yourself
From the beginning of March you can find wild garlic in many organic and supermarkets, of course, also freshly picked on the weekly market. Collecting it yourself is a lot of fun.
However, you should consider some important points:
- Identify safely: Make sure that you can safely identify wild garlic and not confuse with similar looking but toxic plants such as lily of the valley. Pay attention to the characteristic leaves that sprout individually from the ground and the intense garlic smell.
- Find the right location: Search preferably in leaf and mixed forests and at damp locations along streams, since the wild garlic thrives the best. On the other hand, it would be unsanitary to simply collect wild garlic on the side of the path with lots of public traffic and dog run. You should also not pick wild garlic along busy roads, as it can then be burdened by the car exhaust.
- Harvesting and gently: Do not harvest the entire stock in one place, but leave a part to maintain the population. Only put the leaves and let the roots intact so that the plant can develop further. Do not collect wild garlic than you need.
- Act environmentally consciously: Avoid collecting wild garlic in nature reserves or protected areas so as not to disturb ecological balance. Of course, avoid causing unnecessary disorders in nature by going quietly and considerably and sticking to the local regulations regarding the maximum amount that can be collected.
Bear garlic is so diverse
The wild garlic is in the kitchen incredibly versatile Usable. It tastes best and is particularly popular in soups, spreads and pesto. With wild garlic you can also get really creative and thus, for example, one Hearty vegan frittata magic or an aromatic Asparagus-bear garlic quinotto. Try my recipes for Lemon wild garlic ravioli with walnuts or for spring -like Wild garlic-mushroom camerettesthat are not only beautiful to look at, but also inspire you in terms of taste. You see that the possibilities of cooking with wild garlic are almost infinite. Did you feel like discovering the culinary variety of wild garlic?
Then nothing stands in the way of your wild garlic pleasure and Here are a few grandiose recipe ideashow you can use the fragrant, spicy leaves:
Bärlauchpesto is the starting point in many recipes with wild garlic. It is made easy and quick and can be used in a variety of ways. It fits Perfect for pasta and rice dishesyou can do it in Spaetzle and pancake dough give, Fried potatoes thus refine and itStir in soups. Also in Saucen or dressings you can use the wild garlic pesto for seasoning, it also tastes wonderful as a spread Together with vegan cream cheese. You see, wild garlic pesto is wonderfully versatile and a great seasoning for many dishes. In a clean, locked container covered with a little olive oil, the pesto in the fridge can be kept for several weeks and you can do it Spring in the glass Store longer.
Do you ever have from Hasselback potatoes heard? Often you also say fan potatoes. Hasselback potatoes are a simple feel-good dish, in which the potatoes are cut unpeeled and then baked in the oven. They are their own Perfect as a side dishbut also make themselves Great as the main course And taste wonderful with a wide variety of dips. In this recipe, I combine the crispy potatoes with aromatic-spicy wild garlic pesto and creamy bean hummus.
Bear garlic soup is a real classic in spring. The great thing about this wild garlic soup is that they are very quick and easy is prepared and tastes super tasty. In addition, she makes you spring fit and provides you with it many vitamins and mineralsbecause wild garlic is a real superfood that strengthens your immune system and supports your digestion. The soup is rich, warming and incredibly good.
Bear garlic is the star of this Creamy pasta recipes! His fine, spicy aroma makes the dish a real spring favorite. Combined with spinach, mushrooms and small orzo pasta, a simple but refined dish is created that not only smells wonderfully, but also really well saturated. Ideal for everyone who loves wild garlic and are looking for new ideas for the season.
A frittata is a Classic pan dishwhich is particularly popular in Italy and is originally prepared with eggs. Of course, you can also prepare a frittata easily purely vegetable. Stand a vegan frittata like one Big, thick pancakes before, in which all sorts of vegetables and above all planed potatoes are baked. I use chickpea flour to replace the eggs for the Frittata mass. You could also use wheat or spelled flour, but chickpea flour is gluten-free and contains more protein than comparable gluten-containing household flour. Since chickpea flour is also very rich in fiber, dishes with chickpea flour make dishes with a particularly long time. This gets through the wild garlic juicy-delicious frittata still a spicy kick.
Schupfnudeln are one Classics of the Austrian and southern German cuisine. These “fingers’ noodles” made of potato dough with semolina can be compared to Italian gnocchi in terms of taste and consistency. Similar to this you can do the Schupfnudeln very diverse Prepare and combine, for example with creamy sauces, different types of vegetables or simply with tomato sauce. They taste best with strong and hearty flavors. With my aromatic wild garlic pesto and fried mushrooms, it quickly becomes that Perfect well -being.
These quinoa-bear garlic bumpers with avodaco yoghurt dip are The perfect, light spring dish full of taste. Quinoa brings healthy variety to vegan cuisine because it is One of the most proteinest vegetable foods ever And contains all nine essential amino acids. In addition, the little nutty granules are gluten -free And fill up for a long time. Together with the creamy avocado dip Quinoa-bear garlic-bubbles A real pleasure.
These wild garlic mushrooms are not only beautiful to look at, but also in terms of taste A real spring hit. Wonderfully crispy on the outside and inside you can also convince stubborn “vegan skeptics”. She fit perfectly into the spring timein which the first aromatic wild garlic finally sprouts. And since mushrooms are available regionally all year round, we have a wonderfully seasonal dish. The tartelettes taste warm and cold And you can also take them with you to eat. I think they don’t just do very well as a main course, but are a delicious one Spring bushes on every Easter brunch buffet.
Asparagus and wild garlic both have season from April – that fits very well, because the two also harmonize wonderfully. I personally am a very special fan of green asparagus. I love that you don’t have to peel it and it tastes stronger and nutty than the classic white asparagus. It can also be prepared particularly diverse. The Creamy quinotto It just tastes great with the aromatic-spicy wild garlic and the hearty green asparagus.
Ravioli comes from Italy and the word ravioli comes from the Italian “Riavvolgere”, which means wrapping or packing. My Recipe for homemade ravioli With a filling of wild garlic and tofu, garnished with walnuts and lemon oil conjures up you in no time Pure spring feelings on your plate!
Leave a Reply