How to cook wild garlic

Leek is a herbaceous perennial plant of the onion family, garlic has a characteristic odor and flavor. It is a wild culture, common in Central and South-Western Europe, Mediterranean countries, Asia Minor and Scandinavia. In Russia it is found in Siberia, the Urals and the North Caucasus. Wild garlic – a powerful immune stimulant that contribute to the normalization of the digestive processes and the prevention of cancer. Of garlic can be cooked many dishes.

You will need

• • For pickled garlic:
  • The young shoots of garlic – 2 bunches
  • Salt – 50 g
  • Granulated sugar – 50 g
  • Water – 1 liter
  • Vinegar – 150 g

Instruction

1. Marinate the shoots of garlic. To do this, rinse them under running water, removing dirt and bulbs. Fill the stalks with cold water and let them soak for a couple of hours to the bitterness left. Make the marinade, adding salt, sugar and vinegar in boiling water. Wild garlic , put in boiling marinade, and as soon as it boils, turn off and leave to cool in the marinade. Spread the cooled stems on the banks, firmly tamping them, pour the remaining marinade and refrigerate.
2. Very tasty and healthy boiled leek. Put it in a small amount of boiling salted water, during cooking, the garlic will settle and reduce in volume. Then add to boiling water with a little milk and boil for another 2 minutes. Then apply the garlic on the table, loaded with melted butter and finely chopped fresh herbs.
3. Wild garlic , you can just put out by warming in a pan of melted butter and lightly prisolit. Before serving, pour fresh squeezed lemon juice.
4. Make a garlic dressing for pasta, which can also be spread on rye bread, served with meat and poultry, dumplings and manta rays. To do this, grind in a blender a couple of bundles of young shoots of garlic, a few sprigs of fresh Basil and dill, half a Cup of pine nuts. Add the ground greens quarter Cup of olive oil, salt, stir.