wild garlic - 1kg

Origin of wild garlic Wild garlic is an edible herb that grows wild in the forest. You can often find large amounts of wild garlic in damp forests in spring. It is said that after hibernating, bears have a great craving for wild garlic to detoxify their bodies. Wild garlic is one of the first herbs in spring. The leaves should be eaten before flowering. Caution: Rub wild garlic between your fingers after picking. The leaves must smell of garlic. Then you are sure that you have not picked any lilies of the valley. Lily of the valley is poisonous. You can collect wild garlic from the end of February to April. The lily of the valley is already blooming in May Use of wild garlic Eat wild garlic that you have picked yourself before it blooms. It tastes better. If it's already in bloom, leave it for next year. Wild garlic spice ideal for soups, sauces, spinach and fish dishes, salads, stews, quark, for potato dishes, with egg dishes, in cream sauces, with risotto. Stuffed leg of lamb with wild garlic butter For the butter 250g butter 75g chopped wild garlic Sea salt to taste Tellicherry freshly ground pepper For the sauce 20g brown sugar 100ml Wachau Riesling 500g potatoes 800g fresh green beans 20g brown sugar 50g peppermint leaves 20g brown sugar 100ml Wacher Riesling Preheat the oven to 150 degrees. Put the butter of wild garlic in a blender, season with salt and Tellicherry pepper. Let the mixer run briefly. Put the butter on the meat. Place the leg in the oven on baking paper and roast for 2-3 hours. Meanwhile, boil the potatoes in salted water. Then peel. For the sauce, mix the peppermint, sugar and wine in a blender. Arrange the lamb on a platter, add the potatoes and the sauce and serve.