Are you interested in bear garlic recipes because you want to try something new and delicious?
If you haven’t met it yet, then you definitely have to try it!
It has a specific taste and can be used to conjure up delicious dishes that will please you and your loved ones.
Bear garlic pesto
They say that when wild garlic season starts, the best thing to do is to make pesto first. Thanks to him, we can fully enjoy the taste of this garlic.
It has a very mild but still delicious taste and if we add pasta to it, then we have a light lunch exactly to our taste.
Also take a look at the best garlic recipes for hot and cold cooking . After all, even classic garlic is not lost in the kitchen. But now let’s jump on the bear and hooray for pesto.
- 30 g of wild garlic with flowers
- 100 g of nuts (ideally pine nuts, but almonds or hazelnuts can also be used)
- 3 tablespoons of extra virgin olive oil
- 50 g of hard cheese (cheddar, parmesan, etc., whatever we have on hand)
- 1/2 chemically untreated lemon
- Sea salt
- Ground black pepper
- Clean the garlic, rinse it thoroughly and set the florets aside.
- Place the green leaves in a mortar, add salt and grind to a coarse paste.
- Sprinkle in the pine nuts and crush with a pestle.
- We continue to grind while slowly adding olive oil.
- Mix until the mixture is smooth.
- Add grated cheese and freshly squeezed lemon juice.
- Mix everything in a mortar until all the ingredients are combined.
- Season with salt and pepper, and finally decorate with reserved flowers.
Tip: This pesto is suitable to be served with tomato salad, grilled meat, but also with fish or on toasted Italian bread, or it can just be mixed with pasta.
Bear garlic soup
Fans of soups will also be in for a treat. Although it does not look like garlic, it has an almost identical aroma and a very delicious taste. It’s unbeatable in soup and you’ll love coming back to this recipe. If you add croutons to this soup, it will be perfection itself.
- 2 tablespoons of butter
- 1 small onion
- 2 tablespoons semi-coarse flour
- 3 cups of vegetable broth
- 1 handful of wild garlic leaves
- 2 tablespoons of whipping cream
- Ground black pepper
- Prepare a pot, put the butter in it and let it melt over a low heat.
- Once the butter is melted, add the peeled and diced onion and dust with flour.
- Let it fry for 5-7 minutes, stirring constantly, and be careful not to brown the flour.
- After that, we begin to pour in the vegetable broth in parts, without stopping to mix.
- Bring the soup to a boil and cook on a low heat for 5 minutes.
- Stir occasionally to prevent the soup from sticking.
- In the meantime, clean the garlic leaves under a larger stream of water.
- Cut it into coarser pieces and add it to the pot.
- Add salt, pepper and let it boil for about 2 minutes.
- Then turn off the pot and blend the soup using a stick blender.
- Soften by adding whipping cream, stir for the last time and serve.
With this recipe, you will be pleased with the fact that the spread is suitable for vegans, because it is vegan. However, this does not mean that it would not be suitable for everyone. On the contrary, it is very tasty, because garlic is seconded by sunflower seeds and lemon juice.
- 1 bunch of wild garlic
- 100 g of sunflower seeds
- 75 ml nut milk
- 3 tablespoons of sunflower oil
- 1 tablespoon lemon juice from a chemically untreated lemon (can be more)
- 1 teaspoon of sea salt
- Wash the individual garlic leaves thoroughly, ideally in a larger colander.
- Then we dry them so that no water remains on them.
- Remove the stems and set the leaves aside for now.
- Place the sunflower seeds in the bowl of a food processor and blend on medium speed to create a fine powder.
- We have to be careful that our seeds don’t mix too much and start releasing oil.
- Once we have a powder from the seeds, add nut milk, lemon juice, salt and finely chopped wild garlic.
- We will now turn on the robot on the lowest setting and mix all the ingredients to create a smooth paste.
- During the mixing, we occasionally turn off the device and scrape the paste from the walls of the container with a spatula.
- Taste and add salt if necessary. If you like more lemon, you can add a few more drops.
- This spread will last in the fridge for about 1 week, sometimes longer, or it can be frozen without any problems.
Discover similar tips
Pasta with cherry tomatoes
Pasta is the best way to have a quick dinner or a light lunch. When you add cherry tomatoes and wild garlic to them, you have a luxurious dish that just leaves the dust behind. You can easily try this recipe on your friends, you will see that they will be happy to come back to you.
- 500 g of pasta
- 250 g of cherry tomatoes
- 1 teaspoon of salt
- 1 large bunch of wild garlic
- 2 tablespoons of extra virgin olive oil
- Ground black pepper (can be four-colored)
- 100 g of grated parmesan
- Cook the pasta exactly according to the instructions on the package so that it is, as they say, “al dente”.
- Then drain them and let them drain.
- Put olive oil in a pot and heat it over a low heat.
- Add washed and chopped garlic and halved cherry tomatoes.
- Fry briefly to warm it up, then add salt and pepper.
- Sprinkle the drained pasta, mix and heat for a while.
- Serve garnished with grated parmesan.
- If you want, you can also decorate with a piece of wild garlic or its flowers.
Goat cheese pie
Goat cheese has its own distinctive taste and many of us avoid it because it seems strange to them. It’s a shame, because you can prepare very interesting dishes with it.
One of them is this pie, which was inspired by the traditional Greek dish Spanakopita with spinach and cheese. Here, bear’s garlic and goat’s cheese have been combined, and the result is absolutely perfect and, above all, very tasty.
- 250 g fresh unsalted butter
- 1 large or 2 small bunches of fresh dill
- 50 g of fresh rocket leaves
- 300 g of wild garlic
- 450 g soft goat cheese without rind
- 50 g of hard grated goat cheese
- 5 large eggs
- 50 g of freshly grated white breadcrumbs
- 4 tablespoons of extra virgin olive oil
- 1 bunch of spring onions
- 1 teaspoon of salt
- 1/2 teaspoon ground black pepper
- 1 puff pastry (ideally rolled out)
- Prepare a pan and melt the butter in it over a low heat.
- Pour the melted butter into a bowl and set aside for now.
- We rinse the dill and chop it finely, while we cut the arugula into coarser pieces.
- Wash the garlic thoroughly and finely chop it.
- Put both goat cheeses in a large bowl, add eggs, breadcrumbs, olive oil, chopped spring onion, salt and pepper and mix everything.
- Preheat the oven to 180°C and prepare a cake tin with a diameter of 28 cm.
- Brush the whole inside with melted butter.
- Set aside half of the dough and line the mold with the other half.
- We make sure that the dough gets into every fold of the mold and thus creates a nice pattern.
- Add dill, arugula and garlic to the cheese mixture and mix thoroughly with your hands.
- Transfer the finished stuffing to the dough in the mold and spread it evenly.
- Cover the entire surface with the remaining dough, press carefully and brush with butter.
- Place in the preheated oven and bake for about 1 hour.
- The filling must not be moist and the dough should have a golden hue.
- If the dough burns, simply cover it with foil and leave it like that until the end of baking.
- A properly baked cake should not leak any liquid when the top is pressed, otherwise we have to bake it a little longer.
- Remove the baked cake from the oven and let it rest for 15-20 minutes.
- Then just cut and consume.
Tip: If you manage to find puff pastry in your favorite ultra-thin sheets, then layer them on top of each other and always lightly brush each layer with a little butter and layer until you have processed almost all the sheets of dough. We keep about 3-4 sheets aside and use them to cover the cake.
Try making this goat cheese pie in a steam oven. The result will be perfect. If you have already considered purchasing an oven with a steam program , we can advise you.
Bear’s garlic – what is good to know about it?
In nature, it occurs mainly in deciduous forests/groves. The best conditions for its proper growth are shade and moisture. If we decide to go somewhere in nature to collect it, we definitely have to be careful what we pluck.
Bear’s garlic is strikingly similar to lilies of the valley. It has almost identical long green leaves with elongated veins. Young lilies of the valley and freshly sprouting garlic leaves can only be recognized by a true connoisseur. But that doesn’t mean we can’t do it too.
How to recognize wild garlic?
Of course, it has a characteristic smell, which the lily of the valley does not have, but no one will be watching when harvesting if they have plucked a few lilies of the valley with the garlic leaves.
Garlic leaves grow separately, straight from the ground, while lily of the valley has two leaves growing opposite each other from a single stem. As for the flowers, it is also easy to recognize there.
Lily-of-the-valley has a typical appearance like a cob and an unmistakable smell, in contrast, wild garlic has a spherical flower and a garlic aroma hits our nose.
If we are not sure even now, then we have to go by the smell. When we smell a lily of the valley, it will only smell like the flower, nothing more. However, in the case of garlic, we will smell the familiar aroma throughout the plant.
Grow your own raw material
If you have a garden, do not hesitate to grow wild garlic. It tolerates moist humus soil, but the truth is that with regular watering it will grow almost anywhere.
Find a semi-shaded spot for him in the garden, ideally somewhere under a bush or on the edge of a hedge. It will also thrive on the north side of the family house or under an ornamental deciduous tree that loses its leaves in autumn.
We will enjoy wild garlic in the kitchen for just a moment
Every herb has its best taste and strongest aroma when it is young and tender. In the case of this type of garlic, harvesting takes place for only two months, with the main season already starting in the second half of March, depending on the weather.
Later, the plant so-called withdraws and we have to wait for next spring. At the end of May, it loses its intense aroma.
Garlic has an excellent taste and aroma, so you can prepare really great dishes with it. After all, it is suitable for salad, as a decoration for bread with butter or cheese, for spreads, but also for healing wine.
What medicinal properties does bear garlic offer?
- Regulates blood cholesterol levels
- Prevention of thrombosis
- Improving blood flow
- Strengthening the body, immune system and memory
- It has anti-fungal, anti-bacterial and anti-parasitic properties
- It helps with cough
Speaking of the healing effect, it doesn’t hurt to prepare these simple drops or tincture, which are great for memory support, but also against calcification of blood vessels (arteriosclerosis) and many other health ailments. How do we prepare it?
- Rinse the garlic leaves and cut them into small pieces.
- We fill the larger bottle up to the neck.
- Pour over 40% rež or similar home-made brandy and let it rest for 14 days in a warm place (you can also put it in the sun).
- After this time, the tincture is ready for use.
- We use 10-15 drops every day. Simply mix them into water or tea.
Wine or garlic drops can also be made from this wonderful herb with underground onions. When it comes to cosmetics, it is an effective aid in rejuvenating procedures, but also in the treatment of chronic skin diseases.
Thanks to wild garlic, as this herb is also called, metabolism improves considerably and detoxifies the body from excess fats.