Wild garlic is a tasty and aromatic herb that grows like crazy in sunny wooded areas, especially in spring. Its delicate leaves have a pronounced garlicky aroma and a mild, onion-like flavour, making it a popular ingredient in many culinary dishes. But, the availability of wild garlic is limited to the growing season, so as a wild garlic enthusiast, I try to preserve it for year-round use.
One effective method is to make a wild garlic pesto and freeze it for future use, other one is to dry wild garlic at home. Let’s take a look at two popular methods of drying wild garlic: oven drying and using a dehydrator.
Table of Contents
Video for how to dry wild garlic in dehydrator
Can you dry wild garlic?
Yes, you can dry wild garlic. Wild garlic is great because you can dry and preserve it all year round. Once well dried, it can be chopped or crushed for use in various dishes.
How to dehydrate wild garlic?
If you decide to dry wild garlic, there are a number of methods you can use, such as drying it in the sun for about 10 days. Below I’ve described how to dry wild garlic in oven and in dehydrator. You can even use air fryer to dehydrate wild garlic if you have an air fryer that has a temperature of 60-65 degrees Celsius (around 150 degrees Fahrenheit).
Bear in mind that dried wild garlic contains fewer vitamins than fresh wild garlic. To preserve its beneficial effects without losing nutrients, freezing is recommended rather than drying.
Oven drying: Dry Wild Garlic in Oven
- Start by washing wild garlic leaves. Pat the leaves dry with kitchen paper to remove excess moisture.
- Using a sharp knife or kitchen scissors, cut the leaves into smaller, more manageable pieces. This makes the drying process easier and ensures even drying.
- Spread the sliced wild garlic leaves on a baking sheet lined with greaseproof paper. Ensure that the leaves are evenly spaced, with enough space between each piece to allow for proper airflow.
- Preheat your oven to 60-65 degrees Celsius (around 150 degrees Fahrenheit). Place the baking tray in the oven and leave to dry for approximately 4-6 hours. Every now and then, open the oven door slightly to allow moisture to escape.
- When the wild garlic leaves are completely dry and crisp, remove them from the oven and allow them to cool to room temperature. Store the dried leaves in an airtight container.
Dehydrator drying: Dry Wild Garlic Using Dehydrator
- Start by washing wild garlic leaves. Pat the leaves dry with kitchen paper to remove excess moisture.
- Using a sharp knife or kitchen scissors, cut the leaves into smaller, more manageable pieces. This makes the drying process easier and ensures even drying.
- Spread the chopped garlic leaves on the trays of your food dehydrator. Make sure you leave some space between the leaves to allow air circulation. In the picture you can see that I have lined the dehydrator trays with cut out pieces of baking paper, leaving the whole dehydrator uncovered. I do this to make sure that the leaves that are drying stay on the tray and do not fall on the bottom.
- Set your dehydrator to a temperature of 65 degrees Celsius (149 degrees Fahrenheit) and run for approximately 4 hours. Check the progress regularly to ensure that the leaves are drying evenly. You can also spread them if you notice that the leaves are sticking to each other.
- Once the wild garlic is thoroughly dried, remove it from the dehydrator and allow to cool completely. Transfer the dried leaves to an airtight container and store in a cool, dark place.
FAQ
What is the best way to preserve wild garlic?
For me personally, my vote goes to drying wild garlic. I think drying wild garlic is the best way to preserve it. Whether dried in the oven or using a dehydrator, dried bear’s garlic retains its flavour and aroma for a long time, allowing you to enjoy it beyond its growing season. I tend to snack on dried leaves as chips from time to time đŸ˜€
How do you store freshly harvested wild garlic?
Freshly harvested bear’s garlic can be kept for a short time in the fridge. Alternatively, you can freeze bear’s garlic by chopping it into manageable pieces and storing it in airtight containers or freezer bags.
It is best to dry wild garlic or make a pesto and freeze until needed.
Can you make garlic powder from wild garlic?
Yes, you can make wild garlic powder. After thoroughly drying the leaves, grind them into a fine powder using a spice grinder or mortar and pestle. Store garlic powder in an airtight container away from moisture and heat for a long shelf life. You can mix garlic powder with salt and use it as a seasoning.
How to use wild garlic leaves in cooking
Wild garlic leaves can be used in a variety of culinary applications to add a delicious garlic flavour to dishes. Here are some ways to incorporate bear garlic recipes into your cooking:
- Soups and stews: Add dried bear’s garlic leaves to soups, stews and broths for an infusion of garlic flavour.
- Salads: Toss fresh or dried wild garlic leaves into salads for a fresh and aromatic twist.
- Flavoured Butter: Mix finely chopped dried wild garlic leaves into softened butter to make a flavourful garlic butter that can be used in cooking or as a spread.
- Seasoning: Crush dried wild garlic leaves and use as a seasoning for meat, poultry, fish or roasted vegetables.
By drying bear’s garlic (as we call it in Austria and Croatia) at home, you can enjoy its unique flavour and aroma all year round, adding a touch of spring to your favourite dishes. Experiment with different methods of drying and incorporating bear’s garlic into your cooking to discover new and exciting flavours.
Turbo Tasty’s Collection of Wild Mushroom Recipes
Among the many wild mushroom recipes on my blog, canned wild mushrooms (pickled chanterelle recipe), chanterelle & sparassis crispa soup, sparassis crispa recipes stand out from the crowd. If you are interested, please check them out.
