How to freeze wild garlic

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to freeze wild garlic? The recipe is simple, like everything ingenious. You need fresh wild garlic itself, disposable containers or bags for freezing. It is advisable to buy wild garlic and freeze it on the day it is collected, then it is the most juicy and aromatic. For freezing, it is better to take not the earliest one, but one with a grown, fleshy stem. Everything will come into play here, stem and leaf. I have Sayan wild garlic, how good it is!

2. STEP 2

   

   Soak the wild garlic in cold water until it is completely covered, leave for 10-15 minutes. Soaking will allow the greens to recover and will be easier to rinse. Rinse very thoroughly not only the stem, but also each leaf on both sides; it is better to use cool running water. When washing, peel off the burgundy film from the root part. This is the most troublesome stage of preparation, but it is very important; the greens must be perfectly clean.

3. STEP 3

   

   Let the water drain and place the greens on a cotton towel, pat others on top and let dry a little.

4. STEP 4

   

   Take wild garlic in a small bunch and renew the cut. Finely chop the stem, chop the leaf even smaller. The leaf can be cut very thin - for dressing and 0.4 cm - for salads, frying. Pour different cuts into a bag or container, with mandatory labeling. Where indicate what it is and what it is for, do not forget to put the date. I find it convenient to freeze wild garlic in such containers.

5. STEP 5

   

   I alternately place a layer of chopped stem, a layer of a wider ribbon of foliage, and so on until the top. And in smaller containers - very finely chopped leaves, I often mix it with green onions and dill. Great for soups and main courses. Close the container tightly and label it. Once filled, place in the refrigerator to pre-cool. When ready, quickly transfer to the freezer for long-term storage.

Comments on the recipe

naniki

21.09.2023

4.9

Beautiful! But I make it simpler: I pack the washed stems lying down in bags in small bunches and twist them. If necessary, I simply unwind the bag and cut as much as needed, then wrap the rest back into the bag and put it in the freezer.