Best VideosWild Garlic and Ginger Butter SISGUFANG

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Wild Garlic in the Woods

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Wild garlic, aka ramsons, or ramps, or bear’s garlic (Bärlauch), is expensive to buy (100 g=2 Euro) but free to forage. Just make sure you’re picking the right thing: the leaves of wild garlic are easily mistaken for lily of the valley (Maiglöckchen), and also autumn crocuses (Herbstzeitlose). They are both poisonous and neither of these two smell or taste like garlic or chives. The best way to identify wild garlic is by smell. Crush a leaf in your hand and the aroma should smell strongly of garlic.

Wild garlic is used traditionally throughout Europe as a spring tonic due to its blood-purifying properties, similarly to bulb garlic, it is also thought to lower cholesterol and blood-pressure, which in turn helps to reduce the risk of diseases such as heart attack or stroke.

Picked wild garlic leaves will keep for 3-4 days in dark and cook place (a plastic bag in the salad draw of your fridge is ideal), but the flowers are best used on the day they are picked. The whole plant of this punchy springtime herb is edible and can be used in pestos, garlic butter, soups, tarts, marinades and more. This wild garlic flavoured butter is extremely versatile – use to spread onto a sourdough bread, to make garlic pull-apart bread or gnocchi, to toss with pasta or melted over a griddled steak or baked potato.

Wild Garlic and Ginger Butter

inspired by this recipe on Küchengötter

50 g Ginger root, peeled and pressed through a garlic press 100 g Wild garlic leaves 1 Garlic clove, peeled and pressed through a garlic press 200 g Butter, softened 1/2 tsp Salt 1/2 Lime, juiced

1. Peel and finely chop the ginger, preferably press it through a garlic press. Wash the wild garlic thoroughly, then spin dry them using a salad spinner. Finely chop the dried wild garlic. Peel the garlic and press through a garlic press.
   
2. Place the softened butter in a bowl with salt, then juice the lime and add to the butter. Add in ginger, wild garlic and garlic.
   
3. Mix all the ingredients with a hand mixer until combined. The flavoured butter is now ready to use if you're cooking with it straight away.
   
4. Or spoon out the soft butter into a log at the bottom quarter of a cling film and wrap very tightly round the butter, then roll up the rest of the cling film around it. Roll the wrapped butter across the table until you have a smooth log shape. Tie a knot at each end, ensuring you have squeezed out all the air. Chill for at least one hour or until needed. You can freeze the log for a month and cut off slices as needed.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com