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Introduction: How to Prepare Moreton Bay Bugs with Garlic Butter

Moreton Bay bugs are sweet and delicate crustaceans that are commonly found in the waters of Australia. These bugs have a distinct flavor that is enhanced when they are cooked with garlic butter. Preparing Moreton Bay bugs with garlic butter is a simple and delicious way to enjoy this seafood delicacy.

To prepare Moreton Bay bugs with garlic butter, you will need to start by cleaning and preparing the bugs. Next, you will need to decide on a cooking method. Grilling and barbecuing are both excellent options for cooking Moreton Bay bugs. Once the bugs are cooked, they can be served with a delicious garlic butter sauce that complements their natural sweetness.

Grilling vs. Barbecuing: The Best Cooking Method for Moreton Bay Bugs

When it comes to cooking Moreton Bay bugs, you have two main options – grilling or barbecuing. Both methods are excellent choices, but they do have some differences.

Grilling is a quick and easy way to cook Moreton Bay bugs. To grill the bugs, simply brush them with olive oil and season with salt and pepper before placing them on a preheated grill. Cook for 5-7 minutes on each side until they are cooked through.

Barbecuing is a great option if you want to infuse your Moreton Bay bugs with a smoky flavor. To barbecue the bugs, you will need to place them on a skewer and cook over a charcoal fire. This method takes a bit longer than grilling, but the end result is well worth the extra time.

The Perfect Accompaniment: How to Make Delicious Garlic Butter for Moreton Bay Bugs

Garlic butter is the perfect accompaniment for Moreton Bay bugs. To make garlic butter, you will need to start by melting butter in a pan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in freshly chopped parsley, salt, and pepper.

Once the Moreton Bay bugs are cooked, they can be served with a dollop of garlic butter on top. If you want to take the dish to the next level, you can also serve the bugs with a side of crusty bread to soak up the delicious garlic butter sauce.

In conclusion, Moreton Bay bugs with garlic butter are a delicious seafood dish that is easy to prepare, and perfect for any occasion. Whether you choose to grill or barbecue the bugs, they are sure to be a hit with your family and friends. So, why not give this recipe a try and discover the delicious flavors of Moreton Bay bugs with garlic butter for yourself?

Introduction: Moamba de Galinha

Moamba de Galinha is a traditional Angolan dish that is popular all over Africa. This flavorful chicken stew is made with palm oil, garlic, onions, and various spices. The dish is known for its rich and aromatic flavor that sets it apart from other chicken stews. Moamba de Galinha is a staple food in Angola and is often served during special occasions like weddings and birthdays.

The Ingredients of Moamba de Galinha

The main ingredients of Moamba de Galinha are chicken, palm oil, garlic, and onions. The dish is usually seasoned with paprika, chili powder, salt, and pepper. Other spices like cumin, coriander, and turmeric can also be used to enhance the flavor of the dish. Vegetables like tomatoes, carrots, and peppers are also often added to the stew to make it more nutritious.

The Preparation of Moamba de Galinha

The preparation of Moamba de Galinha involves marinating the chicken in a mixture of spices and seasonings before cooking. The chicken is then browned in palm oil and removed from the pan. Garlic and onions are sautéed in the same pan until they are golden brown. The cooked chicken is then added back to the pan along with vegetables and water. The stew is simmered for about an hour until the chicken is tender and the flavors are well blended.

Nutritional Value of Moamba de Galinha

Moamba de Galinha is a nutritious dish that is rich in protein, vitamins, and minerals. The chicken provides essential amino acids that are important for muscle growth and repair. The vegetables in the stew provide vitamins A and C, which are important for maintaining good eye health and boosting immunity. The palm oil used in the dish contains healthy fats that can help lower cholesterol levels and reduce the risk of heart disease.

Regional Variations of Moamba de Galinha

Moamba de Galinha is a popular dish in many African countries, including Angola, Mozambique, and South Africa. Each region has its own unique variation of the dish, with different ingredients and spices used to suit local tastes. In Mozambique, for example, coconut milk is often added to the stew to give it a creamy texture, while in South Africa, apricot jam is used to give the dish a sweet and tangy flavor.

Conclusion: Moamba de Galinha, A Delicious Dish

Moamba de Galinha is a delicious and nutritious dish that is enjoyed by people all over Africa. The dish is known for its rich and aromatic flavor, thanks to the use of palm oil, garlic, onions, and various spices. Whether served during special occasions or as a comfort food, Moamba de Galinha is a dish that is sure to satisfy any appetite.

Growing garlic yourself is very easy: separate the cloves, stick them in the ground and watch the garlic thrive. As soon as the green shoots turn brown, the garlic bulb is ready to be harvested. Read here why autumn is the best planting time and what you should consider for a rich garlic harvest.

Growing garlic is also great for people without a green thumb because the tuber is undemanding and can survive frost.

The best time to grow the white tuber is autumn. In this way, the tuber can grow over the spring and autumn and develop better than if cultivation were only started at the classic planting time in May. The cold of winter does not damage the seedlings but actually promotes their growth.

To plant garlic yourself, you do not need special plant garlic. The only important thing is that the tuber comes from the region in which you live because garlic from China or the Mediterranean region is used to higher temperatures and thrives much worse than the more robust bulbs from colder areas.

How to plant the garlic bulb

Garlic naturally thrives best in a bed. Make grooves about four centimeters deep and put a clove of garlic in each about ten centimeters apart (transverse distance to the next groove 20 centimeters). Cover loosely with soil and water. In spring, the green garlic begins to sprout, later the plant bears a decorative flower.

In these inflorescences sit small bulbs, not unlike a clove of garlic. They can also be sown, but they don’t produce as good a yield as garlic cloves. It is recommended to pinch off the flowers so that the plant puts all its energy into developing the tuber.

As soon as the green wilts, the garlic bulb is ready to be harvested: pull it out of the ground and let it dry in a dry, airy place. You can either use the cloves in the kitchen or replant them.

Garlic also thrives on the balcony. It is vital to choose a sufficiently large planter, for example, a wooden or plastic box. You can get them in any supermarket for little money. Before you fill the container with soil, provide the bottom with a few drainage holes so that the moisture cannot accumulate. Garlic plants prefer sunny, sheltered locations.

Garlic as a home remedy also works wonders. Because the tuber has a healthy effect. So you should not only use it in the kitchen. Find out below which ailments you can alleviate with garlic and how it can get your love life going.

Garlic is an excellent medicinal plant and can be used against health problems. Especially its antibacterial effect makes it a good household remedy. And it is one of the few plants that help with arteriosclerosis. It has a particularly strong effect on vasoconstriction.

The Story of the Miracle Bulb

The Latin name for garlic is Allium Sativum. Its main ingredients are essential oil and allicin. Originally, this comes from Central Asia and the Middle East, where it was cultivated in large quantities. People in different cultures used garlic not only as food but also as medicine. Because it was used as a remedy for athlete’s foot or for indigestion.

And now the tuber is also growing in domestic gardens. And very rarely it is found as a wild plant. In spring, a young shoot or stalk sprout from the garlic clove, which you can use to refine salads. The stems wither, and the clove thickens and becomes a tuber, which in turn consists of several cloves.

The healthy effect of garlic

Garlic was already known to the ancient Egyptians as a remedy. As a medicinal plant, garlic has a variety of effects. It is said to have antibacterial, immune system-strengthening, disinfecting, antispasmodic and secretion-promoting effects. It is particularly helpful in vasoconstriction. Because the tuber not only ensures that deposits are broken down, but also that no new ones form. But how does its healing effect unfold?

The helpful allicin can only be produced when the cell walls of the garlic clove are damaged, as happens when pressing. Because it changes when it comes into contact with oxygen. An enzyme that emerges splits the previous alliin into the highly effective allicin. Therefore, you should crush the garlic clove and then let it steep for a few minutes. Alternatively, you can also purchase high-dose preparations in the pharmacy, these are usually offered in dragee form. Consequently, garlic is healthy.

Garlic as a home remedy

Garlic is healthy and a tried and tested household remedy. Because it contains valuable antioxidants and therefore prevents many diseases. It is also said to have expectorant properties, so you can use it to treat a cough. It is best to eat it fresh and raw as often as possible. As a result, garlic can unfold its healthy effects. But using garlic for cooking can also be good for your health.

1) Garlic as a home remedy for constipation

Garlic can naturally stimulate digestion. According to this, the consumption of the miracle bulb leads to the activation of the gastric mucous membranes. As a result, more digestive juice is produced. So you should eat plenty of the tuber if you have problems with constipation. Also, note our other natural home remedies for constipation.

2) Effectively combat flatulence

The effects of fresh garlic can help against flatulence. Since garlic stimulates digestion and is also effective against bacteria, the gas formation can be reduced. But caution is also required here. Because not everyone tolerates garlic that well. And then consumption can have the opposite effect and cause bloating. Therefore, also note our other home remedies for flatulence.

3) Garlic as a home remedy for worms

The sulfur-containing amino acids in garlic and onions fight the worms. In combination with antibacterial coconut oil, the effect is enhanced. So mix 6 teaspoons of coconut oil with an onion and a clove of garlic and consume the mixture daily. As a result, you have an effective and natural home remedy for worms.

4) Relieve diarrhea discomfort

There are a variety of natural home remedies for diarrhea. This also includes the miracle tuber. Since it has a disinfecting effect, it helps to calm the intestines. Consequently, if you have diarrhea symptoms, you should eat fresh garlic or season your food with it.

5) Use of Garlic for Ear Pain

A garlic wrap has also proven effective for earaches. For this, you need to peel and slice about 6 cloves. Then wrap the toes in a thin wash mitt and place them on the affected ear. If the earache persists, it is essential to see a doctor.

Garlic has become an indispensable part of our kitchen and, in addition to its great taste, scores with many health benefits. Among other things, it promotes heart health, is good for the liver and intestines and protects against infections.

However, what is often a bitter aftertaste: Due to the ingredients contained, an annoying smell sticks to your fingers after preparation – not to mention the unpleasant bad breath that you carry around with you for a long time after eating garlic. We’ll give you tips on how to get rid of that garlic smell – using simple home remedies.

How to get rid of the garlic smell

Allicin is made from the amino acid alliin and is responsible for the typical smell of garlic. It is formed when the garlic is crushed or cut up. This is a sulfur compound that has been identified as the main ingredient responsible for the healthy effects of garlic. The allicin is quite unstable and also sensitive to heat, which is why it evaporates relatively quickly and is broken down into compounds such as ajoene.

#1: Neutralize odor with lemon juice

Attention: sour! Our first tip is very good for getting rid of the annoying smell of garlic that hangs on your hands after cutting the garlic cloves. To do this, put some lemon juice in your hands and rub them well with the juice.

The lemon juice is then rinsed off with clear water. Be careful with small wounds on your hands: If the lemon juice gets there, it will burn very badly – so it is better to inspect your hands thoroughly before the lemon shower.

#2: Coffee takes the stink out of garlic

What tastes delicious when brewed also helps you get that garlic stench off your fingers. To do this, take a little coffee powder or coffee grounds and rub it thoroughly in your hands.

Then, rinse your hands well with water and you should be rid of the garlic smell. As a little extra, you’ve also done something good for your hands with a coffee peeling.

#3 Salt drives away the garlic stink

Another alternative to get rid of the garlic smell: a salt scrub. The same applies here as with coffee – the hands are rubbed thoroughly with the salt, which should normally neutralize the garlic smell.

After the salt peeling, rinse again with clear water and your hands will be like new. Caution also applies here if you should have small wounds on your hands: Just like lemon juice, the salt burns if there are injuries on the skin.

#4 Toothpaste against the smell of garlic

Everyone also has this remedy at home: toothpaste can be used to remove the strong smell of garlic from your hands. It serves as a kind of hand washing paste that cleans hands deeply.

The hands are rubbed with the toothpaste, the whole thing is given a short time to take effect and is then washed off with clear water. Afterwards, it is advisable to apply lotion to your hands, as the toothpaste has a drying effect.

# 5 milk also helps against garlic smell on the hands

Milk is also a good option to get rid of the garlic smell on your skin. To do this, bathe your hands in milk or rub your hands with it.

In addition to getting rid of the garlic smell, your hands get a nice moisturizing bath as the fat in the milk nourishes your skin.

#6 stainless steel neutralizes the smell of garlic

Stainless steel also acts as a neutralizer for unpleasant smells of garlic on your hands. There are special stainless steel soaps that, in combination with cold water, put an end to the smell of garlic on your hands.

Alternatively, you can rub your fingers on a stainless steel object, such as a stainless steel sink or similar.

#7 Milk drives away the garlic breath odor

Drinking milk has proven itself to banish garlic bad breath: To get rid of the stench, you should drink a glass of milk immediately after eating garlic-containing food. It is best to drink the milk while eating.

#8 Milk drives away the garlic breath odor

Drinking milk has proven itself to banish garlic bad breath: To get rid of the stench, you should drink a glass of milk immediately after eating garlic-containing food. It is best to drink the milk while eating.

#9 Ginger and lemon help freshen breath

Chewing on a piece of lemon or a piece of ginger is also a real miracle cure to neutralize the garlic stench in your mouth.

Cut a piece of paper and chew the piece very thoroughly and for a long time. It is best to spit out the ginger or lemon afterwards.

#10 Chewing on cumin seeds and coffee beans eliminates the garlic smell

As with ginger and lemon, chewing on coffee beans or cumin also helps. These have a strong taste of their own and a neutralizing effect, which finally gets rid of the annoying bad breath.

Planting garlic is not difficult at all – even if it is not native to us. If you follow a few simple basic rules, you can do it at home too.

If you don’t have a green thumb, you’ve made the right choice with garlic. It is one of the leek plants that are usually very easy to care for. In addition, it is winter hardy and only needs sufficient sun and moisture to be able to grow optimally.

To plant garlic yourself, all you need is a fresh clove of garlic. With a little patience, you can soon be harvesting your own garlic.

Planting garlic: the right time

As with all herbs and spices, when you plant the seeds or bulbs is crucial:
Ideally, you should plant garlic in the fall so that it can sprout in the spring.
While you can start in the spring, the garlic plants will often become smaller and slower to grow.
The right soil is just as important as the timing:
Only when the garlic plant gets enough nutrients can it form roots and sprout.
A loose soil, such as humus or special herbal soil, which contains a particularly large number of nutrients, is best suited.
However, fertilizer is not necessary.

Plant garlic on the balcony

You can simply plant garlic in a small pot or box on the balcony:
To prevent waterlogging, the bottom layer in the pot should consist of small stones or compost. This allows the water to drain away and no mold develops.
Choose a sunny spot on your balcony close to the wall of the house and plant the garlic cloves in the soil as described above.
The same applies here: water only occasionally and let the soil dry out a bit.

Planting garlic in the garden

The easiest way to plant garlic is in a small bed:
First loosen the soil.
Then stick the garlic cloves, point up, about 1.5 to 2 inches (4 to 5 centimeters) into the soil.
Attention: Do not plant the individual cloves too close together so that the plants have enough space later. A distance of 10 to 15 centimeters is sufficient.
At the end you have to close the holes again and water something.
You should observe these care tips:
Make sure the soil doesn’t get too wet.
You should also loosen the soil from time to time.
Even if frost and cold can hardly harm the garlic plant, you should still protect it from heavy rain: Cover the bed with a tarpaulin in winter.
Important: Do not water too much, otherwise the garlic can rot!

Harvest garlic you planted yourself

In summer you can harvest your garlic. You can even use the stalks in the kitchen: They are ideal for seasoning all kinds of dishes, and you can use the stalks like spring onions.

At my harvest, nothing works without garlic (Allium Sativum) – the widespread tuber, which is actually an onion or leek plant, is used in our team on an inflationary basis because of its taste and its extensive powers. When you get a cold it is eaten raw before breakfast, it is almost never missing from lunch and some of us would like to smuggle it into dessert. No wonder we delved deeper into the world of garlic. We made an exciting discovery: “Black Garlic” is the name of our new favorite.

The variant, which is still rarely found on the vegetable shelf, is not a separate garlic genus, but “normal” garlic that has gone through a complex process of refinement. This refinement has properties that are praised in terms of appearance, taste and health and scores with understatement for sensitive noses.

Garlic: Health Benefits and a Small Catch

If for some it is indispensable in the kitchen, for others it is an absolute NO GO – the garlic divides minds.

The health properties of the spice plant are clearly convincing. The so-called toes of the plant from Asia have a proven antibacterial, blood pressure-lowering and blood-thinning effect and are used in many cultures around the world, e.g. B. by the ancient Egyptians or Romans, used as a medicinal plant for a long time. It is also said to have preventive and soothing properties for colon cancer.

While the smell of raw garlic is usually despised, fried or baked it can make you want more. However, when consumed, garlic can put the olfactory buds of the social environment to a severe test, which is why many people wave their hands at an important appointment or at a romantic dinner. Who would want to chase their opponent into the distance with acrid vapors or garlic flags?

The reason for the unpleasant smell: It is precisely the health-promoting, organic sulfur compounds that are produced by the starting material allicin that are responsible for the fact that garlic often leaves a “lasting impression”.

The “little black one” is always convincing

Knobi fans have reason to be happy thanks to the “black garlic”: After the conversion through the so-called “Maillard reaction”, the black bulb does not produce stubborn vapors or odors and shines in this area with restraint – rating: kissable.

The chemical reaction that occurs when the garlic is stored for four to six weeks under heat (55-65°C) is also beneficial for the other senses: the garlic shines elegantly in a dark robe and surprises with subtle, sweetish notes of liquorice and balsamic vinegar -, preserved plum, fig and caramel notes – a taste adventure for every palate. Sugars and amino acids are responsible for this, which produce yellow-brown to black nitrogenous compounds during the long fermentation process, similar to fried onions. Another plus point: According to scientific knowledge, black garlic has a higher antioxidant content than white garlic and is recommended for oxidative stress, such as during the menopause.

The purchase price, which at first glance is a bit high, is due to the complex finishing process, which is practiced worldwide above all by the Koreans and South Americans.

Already knew?

Some people experience digestive problems after eating regular garlic.
Steffi’s tip: Before processing, take out the strand in the middle of the toe if it is green and pronounced, this has proven to be helpful 😉
In order for it to develop its full health effect, the cell walls of conventional garlic have to be destroyed. It is advisable to “bump” or press and then take a ten-minute rest before processing. Incidentally, garlic does not like high and long heat.
As with almost all foods, most of the nutrients are ingested in their raw form – this is much easier to absorb with black garlic than with white garlic.

Some love it, others can’t stand it. Cooking with garlic adds flavor to your dish. Garlic is also healthy and has a healing effect on the body. Therefore, you should use this tuber more often for cooking.

The garlic bulb

The garlic bulb is grown all over the world and has been used for centuries. Because as early as the Middle Ages, people used it to treat broken bones and freckles. The miracle tuber consists of a main onion and many other small onions, the garlic cloves. These are great for cooking. They are a popular ingredient in Mediterranean dishes.

Cooking with garlic in the kitchen

The tuber comes in a variety of forms for the kitchen. You can use them raw, dried, or powdered. Pickled tubers are also delicious. To cook garlic, use the cloves and chop or crush them and add them to a dish. It goes well with almost any meat, fish, or vegetable dish. You can also round off salads, sauces, or dips with the miracle tuber. Thus, using garlic in cooking is a good home remedy for aging healthily and living longer.

Is Garlic Healthy?

Garlic is an effective remedy for many ailments. Because it has an antibacterial, immune system strengthening, and disinfecting effect. Responsible for this is the highly effective contained allicin, which is produced by pressing the toes. According to this, garlic is healthy and you can use it for various healing purposes. It works against arteriosclerosis, as a home remedy for constipation, a remedy for diarrhea, or gastrointestinal complaints.

Mild or intense taste for cooking garlic?

If you just want to add a light garlic flavor to your dish, add it to the pan or pot at the beginning. If you like a strong garlic flavor, it’s best to add it towards the end of the cooking time. Also, note which home remedies you can use to get rid of the unpleasant smell of garlic.

How to store garlic properly

Storing food properly leads to longer shelf life. Therefore, you should also store garlic properly. Since fresh garlic is still germinable, it is best to store it in a dry, cool, and dark place. With other variants, storage is less of a problem.

Eating garlic raw is worthwhile – the healthy components of the tuber are better preserved. In this article you will find out why this is and which preparation methods are recommended for garlic.

Garlic adds flavor to many warm dishes, but it can also be eaten raw. The aroma of the fresh cloves is significantly sharper and more intense than that of fried garlic and therefore does not appeal to everyone. For people who generally appreciate the taste, it is worth eating garlic raw: the tuber has healthy components that are better preserved.

Why is garlic healthy?

Science has been studying the health benefits of garlic for a long time. The exact interaction of the ingredients has still not been clearly clarified to this day. Garlic, for example, is said to protect the vessels and thus prevent cardiovascular diseases – according to the Apotheken-Umschau, however, there is still no clear evidence of this. Garlic is also repeatedly attributed an antimicrobial and blood sugar-lowering effect.

Scientists often attribute these effects to the ingredient allicin, a cleavage product of the amino acid alliin. When garlic is crushed, the enzyme alliinase is formed and combines with alliin to form alicin. Among other things, this also creates the characteristic smell.

However, garlic also contains the secondary plant substance saponin, which is said to have a cholesterol-lowering effect. However, this effect can only develop from a quantity of four grams per day, reports the NDR. To do this, you would need to eat a large clove of raw garlic per day.

Is it Healthier to Eat Garlic Raw?

Allicin quickly loses its effectiveness after cutting or pressing. It is therefore advisable to consume the garlic as soon as possible afterwards in order to be able to benefit from this effect. A study from 2020 was able to detect allicin in the blood and excretions of test subjects after they had consumed pressed raw garlic.

In general, the nutrient and vitamin content of vegetables often decreases when they are boiled or roasted. Therefore, other types of vegetables are also healthier if you eat them raw.

Another study published in 2015 examined different garlic preparation methods and found the highest allicin content in (minced) raw garlic. The authors of the study, on the other hand, recommend stir-frying as the most gentle warm form of preparation.

If you don’t want to eat garlic raw, you can also mix pureed cloves with oil to make a garlic paste and gently cook them at 70 degrees. According to the NDR, some sulfur compounds are destroyed in the process – but the taste is milder and there are still enough healthy ingredients left.

You can use raw garlic in dips and spreads such as homemade tzatziki, homemade vegan aioli, skordalia or garlic butter.

You can make delicious wild garlic oil yourself from fresh wild garlic – you can find it in many shady places from March. In the following text you will find a recipe for wild garlic oil and ideas for its use.

From mid-March to early May you can find wild garlic in numerous parks and forests. The typical smell makes you want spring and invites you to extensive wild garlic harvest. You can conjure up many delicious dishes from the ingredient, such as wild garlic pesto or wild garlic soup. Wild garlic oil is another way of processing wild vegetables and preserving them at the same time.

Make wild garlic oil yourself: recipe

You need these ingredients:

100 g wild garlic (about a handful)
500 ml vegetable oil (olive oil, for example, works particularly well)
You also need a screw-top jar with a capacity of 500 milliliters or alternatively a sealable glass bottle with a wide opening. To filter the wild garlic oil you need a sieve and a large bowl.

The preparation takes about 20 minutes. The oil then has to steep for two to three weeks.

How to make wild garlic oil yourself:

Wash the wild garlic and gently pat dry. Make sure the wild garlic is dry before using it further. Otherwise it can easily rot and spoil the oil.
Roughly chop the wild garlic with a sharp knife and fill it into the glass jar.
Now fill the glass with the oil. The wild garlic should be completely covered with oil and not float on the surface. If necessary, you can swirl the jar a little to cover leaves on the surface. Do this carefully and do not shake the oil.
Seal the jar or bottle and store the wild garlic oil in a cool, dark place for two to three weeks.

After two to three weeks, the wild garlic oil has infused well and has taken on the taste of wild garlic. Get a bowl and a colander ready.

Pour the oil and wild garlic leaves into a sieve and catch the oil in the bowl.
Squeeze the wild garlic leaves well so that as little of the wild garlic oil as possible is lost.
Now you can fill the finished wild garlic oil back into a sealable glass bottle.
Wild garlic oil will keep for about a year in a dark, cool place.

How to use wild garlic oil

Wild garlic oil is particularly diverse:

Wild garlic oil is a good alternative to homemade garlic oil because it tastes similar but smells less intense.
The homemade oil is a tasty ingredient for (vegan) dips or salad dressing recipes.
You can also use wild garlic oil when grilling. For example, you can marinate tofu or vegetables or drizzle it over grilled bread.
Spaghetti, wild garlic oil, salt and pepper result in a delicious and quickly prepared meal. If you like spicy food, refine it with some dried chili.
Otherwise, you can use the wild garlic oil to season hearty stir-fries, vegetables or sauces.
Gift tip: fill the wild garlic oil in a pretty bottle, design a suitable label – you already have a souvenir for barbecue evenings or a small gift for your loved ones.

Important: Harvest only a few leaves per plant to allow it to regenerate. (More tips: wild garlic season: when wild garlic grows – tips for harvesting) You should also recognize wild garlic and not confuse it with the poisonous lily of the valley!