Wild Garlic In Oil
This wild garlic recipe is a great way to preserve the annual wild garlic gluts. I always make it my mission to make a few jars of this puree so I can use it through the year.
Preserving this gourmet plant has become something of an annual celebration for me, as it means the beginning of Spring, and the return of the Sun.
BOTULISM ALERT: DO NOT USE THIS RECIPE (It is for information purposes only): Please read Zoe Hawes’ pertinent comments below about botulism contamination. Also checkout the PDF by the UK Advisory Committee on the Microbiological Safety of Food, Clostridium botulinum & Vegetables in Oil. Here is what the Oregon State University have to say on the matter: “Raw or cooked garlic and/or herbs in oil – These mixtures MUST be refrigerated. Do not store them longer than 3 weeks in the refrigerator. Note: Raw garlic MAY be safely stored in vinegar at room temperature.
CASES OF BOTULISM IN THE UK: According to the NHS, “Botulism is relatively rare in the UK. There have only been 33 recorded cases of food-borne botulism in England and Wales since 1989. Twenty-seven of these were linked to a single outbreak that was caused by contaminated hazelnut yoghurt. Since 1978, there have been eight cases of infant botulism. None of these cases resulted in death.”
- 500g of pre-flowering wild garlic leaves
- 500ml of light olive oil
- 1 tsp sea salt
- Gather your wild garlic leaves on a dry day.
- Roughly chop them, then put in a food processor along with olive oil and the sea salt. Blitz until pureed.
- Pour into clean sterilised jars, making sure that there is a small amount of olive oil covering the contents.