Wild Garlic

Cut wild garlic, a savoury, fresh spring herb with a mild garlicky note

Our cut and gently dried wild garlic brings the typical, finely garlicky taste of the forest into your kitchen. Even a small amount gives dishes a pleasantly savoury, lightly piquant note, fresh and green. Filled in our manufactory in Klingenberg am Main.

How to use

Wild garlic is a real all-round herb. It works in pesto, dips and herb quark, on pasta, risotto and gnocchi, in potato dishes, soups and stews, as well as in omelettes, scrambled egg and savoury butter. It also brings fresh spring seasoning to fish, poultry, vegetables and mushrooms.

Good to know: Dried wild garlic releases its aroma best when it steeps briefly in a little liquid such as quark, oil or cream. Use it sparingly and add it only towards the end of cooking so the fresh note is preserved.

Wild garlic herb quark in 3 steps

1. Stir 250 g of quark with two tablespoons of cream or olive oil until creamy.
2. Stir in one to two teaspoons of dried wild garlic and let the quark rest for ten minutes.
3. Season with salt and pepper and serve on fresh bread or with boiled potatoes.

What makes wild garlic special?

Wild garlic is the wild relative of garlic and chives and a herald of spring. Its aroma is clearly garlicky, yet finer and fresher, without the sharp heaviness of garlic. Cut and dried, it is to hand all year round and keeps its herby freshness.

At a glance

• Cut, dried wild garlic
• Intensely herby, mild-garlicky and fresh
• A classic in pesto, dips and herb quark
• Also in pasta, risotto, potato dishes and soups
• From our manufactory in Klingenberg am Main

Goes well with

For pesto and Mediterranean cooking fresh basil fits well, for a stronger garlic note our garlic. You will find more herbs in our herbs collection.

Frequently asked questions

What is dried wild garlic best suited for?
For pesto, herb quark, dips and savoury butter, on pasta, risotto and potato dishes, and in soups, stews and egg dishes. It is best added towards the end or left to steep briefly in liquid.

How do I dose dried wild garlic?
Sparingly, about one to two teaspoons per dish. Dried herbs are concentrated, and the aroma swells nicely in quark, oil or cream.

Does dried wild garlic taste like fresh?
It is a little milder than the fresh herb but keeps the typical garlicky, herby note. In return it is available all year and ready to hand.

Can I cook wild garlic?
Better to add it towards the end of cooking. Long heat reduces the fresh, green note that defines wild garlic.