If you suddenly smell a strong garlic smell on your walk in the woods, take a look around: Wild garlic is bound to be growing in your area. Because now in March the season of the popular wild herb begins. All its leaves, flowers and buds are edible and, as its typical scent promises, taste wonderfully spicy like its relative.
Table of Contents
Wild garlic fan bread
FOR 12 PIECES
- 500 g Dinkelmehl (Type 1050)
This is how you succeed in making bread for the picnic
1. Let the butter soften, then you can easily spread it with a spatula or cake server.
2. Using a large, sharp knife, cut the sheet of dough into five strips of equal length.
3. Fold the strips like an accordion and place in the baking pan. Let rise and bake. Ideal for picnics and parties!
- salt
- 325 ml milk
- 1⁄2 cube fresh yeast
- 1 tsp sugar
- 220g softened butter
- 100 g wild garlic
1. Mix flour and salt. Heat the milk to lukewarm, crumble in the yeast, add the sugar. Mix everything well. Add the yeast milk and 2 tbsp butter to the flour and knead until smooth. Cover the dough and let it rise for about 45 minutes.
2. Wash wild garlic, spin dry. Chop the leaves, mix with the rest of the butter and 1⁄2 tsp salt.
3. Knead the dough and roll it out into a rectangle (50 × 40 cm) on a floured work surface . Spread wild garlic butter on top. Cut the sheet of dough lengthwise into five strips. Fold the strips like an accordion and place them vertically in a loaf tin (30 cm long) lined with baking paper. Let rise again for about 15 minutes.
4. Preheat the oven to 190 degrees (convection 170 degrees) and bake the bread for about 45 minutes.
300 kcal per person, fat 16 g, approx. 1 1⁄4 hours (without waiting time)
Recipe: wild garlic lasagna
FOR 4-6 PEOPLE
- 150 g frozen peas
- 500 g green asparagus
- 1 bunch of spring onions
- 150 g snow peas
- 1 Bio-Zitrone
- 120 g wild garlic
- 2 EL Butter
- 2 EL Mehl
- 300ml milk
- 200 grams of cream
- salt
- Pfeffer
- nutmeg
- 250 g Ricotta
- 250 g lasagne sheets
- 150g grated pecorino cheese
1. Let peas thaw. Peel and wash the lower part of the asparagus. Cut off dry ends. Cut sticks into small pieces. Clean, wash and finely chop the spring onions. Clean and wash sugar snap peas. Wash lemon in hot water, rub dry. Grate the peel and squeeze out the juice. Wash wild garlic, spin dry, chop roughly.
2. Heat butter. Stir in the flour and sauté briefly. Pour in milk and cream while stirring. Simmer the sauce for about 5 minutes. Season with salt, pepper, nutmeg and lemon zest.
3. Preheat the oven to 190 degrees (170 degrees fan oven). Briefly blanch the asparagus and snow peas in boiling water. Rinse and let drain.
4. Spread some sauce on the bottom of a casserole dish and line with lasagne sheets. Spread 1⁄3 vegetables and sauce on top. Layer the rest of the ingredients in the same way. End with sauce. Bake for about 30 minutes. Sprinkle with pecorino. Bake for another 15 minutes.
Per person 550 kcal, fat 25 g, approx. 1 1⁄2 hours
Recipe: Giersch carrots with chicken fillet
FOR 4 PEOPLE
- 2 shallots
- 200 g Butter
- 150 ml dry white wine
- Flower of Salt (Salz)
- cayenne pepper
- Zucker
- 2 bunches of young carrots
- 150 g goutweed
- 2 tsp lemon juice
- 4 egg yolks
- 1 tsp cornstarch
- 3 tbsp olive oil
- juice of 1 orange
- 500 g chicken breast fillet
- 1 TL Coriander
- 1 TL Fenchelsamen
- 1 tsp black peppercorns
- 2–3 THE Crèmefraiche
1. Peel and chop shallots. Heat 1 tbsp butter and sauté shallots in it. Deglaze with wine. Season with fleur de sel, cayenne pepper and a pinch of sugar, cover and simmer for approx. 5 minutes.
2. Clean and peel the carrots, leaving some green. Possibly cut in half. Wash goutweed, spin dry. Sieve the wine stock, leave to cool.
3. Melt the rest of the butter. Place in a metal bowl with the wine stock, lemon juice, egg yolks, starch, fleur de sel and cayenne pepper. Beat over a hot water bath until a thick creamy mass is formed. warm the sauce.
4. Heat 1 tablespoon of oil in a pan, fry the carrots. Deglaze with orange juice and cook for about 10 minutes.
5. Wash chicken, pat dry. Crush spices and rub into meat. Fry on all sides in the remaining oil for about 10 minutes. Season with salt. keep warm. Toss goutweed in hot frying oil. Mix together the sauce and crème fraîche. Arrange everything together.
From field & meadow: Giersch
Hardly any herb spreads as quickly as goutweed. Attempts to dig it up only produce new shoots. That’s why gardeners don’t like him at all. Think about it: Its leaves taste very aromatic raw, fried or steamed – a bit like celery and parsley. However, do not use the old leaves, but always the first, still tender shoots, now or throughout the summer.
Goutweed gazpacho with flatbreads
FOR 4 PEOPLE
- 4 yellow peppers
- 250 g cherry tomatoes
- 1 red chili pepper
- 50 g toast bread
- 50 g skinless almonds
- 1 tsp sugar
- 2 EL Balsamicoessig
- salt
- 9 tablespoons olive oil
- 300 grams of flour
- 10 g Hefe (ca.1⁄4Würfel)
- 100 g goutweed
- 12 ice cubes
100 herbs in the phone
With this app for the iPhone, you have all the important information with you when you’re on the go: “Identify wild herbs and berries” from GU, approx. 9 euros .
1. Clean, wash and dice the peppers. Wash tomatoes, cut in half. Wash the chili, halve lengthways, deseed and chop. Roughly dice the bread.
2. Blend the peppers, tomatoes, chili, bread, almonds, sugar, vinegar and 1⁄2 tsp salt. Stir in 3 tbsp oil. Chill the gazpacho for 1 hour.
3. Mix the flour and 1 level teaspoon of salt in a bowl. Mix yeast with 175 ml lukewarm water until dissolved. Add to the flour. Add 3 tbsp oil. Knead to a smooth dough. Cover the dough and let it rise in a warm place for about 40 minutes.
4. Preheat the oven to 200 degrees (180 degrees for a fan oven). Wash goutweed, shake dry. Remove thick stems. Knead the dough, form a roll, cut into 12 pieces of the same size. Shape each into a flat loaf and place on a baking sheet lined with parchment paper. Press 1 goutweed stalk onto each flatbread. Drizzle over the rest of the oil. Sprinkle with salt. Bake for approx. 15 minutes. 5 Roughly tear the rest of the goutweed. Puree ice cubes in the gazpacho. Sprinkle with goutweed. Serve gazpacho with flatbread.
Per Person 620 kcal, Fat 31 g, Approx. 40 minutes
From field & meadow: Woodruff
The delicate, yet robust herb has an unmistakable aroma. It is formed by coumarin. This substance is often found in perfumes, but can cause headaches if consumed in excess. Don’t worry, not with our recipes. Harvest woodruff before flowering and let it wilt, so it tastes more intense.
Veal fillet with asparagus and woodruff sauce
FOR 4 PEOPLE
- 100 ml white port wine
- salt
- Zucker
- 15 stalks of woodruff
- 150 g goutweed
- 6 Pimentkorner
- 1 tsp black peppercorns
- 1⁄2 TL Zimtpulver
- 4 veal fillet medallions (130 g each)
- 1 kg of white asparagus
- 3 tsp lemon juice
- 200 g Butter
- 3 egg yolks
- 50g Greek yoghurt
1. Oat the wine with a little salt and a pinch of sugar. admit woodruff. Take the pot off the stove. Leave for about 30 minutes.
2. Wash goutweed, shake dry. Grind spices together. Season fillet. Preheat the oven to 190 degrees (170 degrees for a fan oven).
3. Wash and peel the asparagus. Put in a roasting pan. Spice up. Add 50 ml water and 2 tsp lemon juice. close hose. Cook in the oven for approx. 15 minutes.
4. Melt 130g butter. Put the woodruff stock (without herbs!) and egg yolks in a metal bowl. Stir until creamy over a hot water bath. Slowly add Buer while stirring constantly. Remove the sauce from the water bath. Mix together the yoghurt and the rest of the lemon juice. Stir in teaspoonfuls of hollandaise. 5 Heat the rest of the beer. Fry the meat all over for approx. 6 mins. Give Giersch briefly. arrange everything.
Per Person 590 kcal, Fat 42 g, Approx. 50 minutes
Recipe: Pavlova with rhubarb and woodruff sour cream
FOR 6 PEOPLE
- 4 egg whites
- salt
- 1 tbsp lemon juice
- 300 grams of sugar
- 2 tbsp cornstarch
- 1 large pomegranate
- 1 walnut-sized piece of ginger
- 20 stalks of woodruff
- 350 g young rhubarb
- 1 ripe mango
- 250 grams of cream
- 200 g sour cream
- 100 ml woodruff syrup
woodruff syrup
MAKES 1⁄2 LITRE
Wash 30-40 stalks (approx. 100 g) of woodruff, peel dry, tie into 4 bunches and leave hanging for approx. 8 hours to wilt. Wash 2 organic lemons in hot water and peel very thinly. Squeeze the peeled lemons and 2 more. Boil 200 ml water, lemon juice, peel and 350 g sugar. Add woodruff, simmer for approx. 5 mins. Allow the syrup to steep for 3-4 hours, pour through a sieve, bring to the boil and fill into small bottles. Keeps well sealed for approx. 6 months.
1. Preheat the oven to 190 degrees (170 degrees for a fan oven). Beat the egg whites with a pinch of salt and lemon juice until very stiff, gradually stirring in 200 g sugar. Stir until the sugar dissolves. Sift over 1 tablespoon of starch and carefully fold in.
2. Using a tablespoon, place the mixture in 6 portions on a baking tray lined with baking paper, shape into rounds. Reduce oven to 100 degrees. Bake pavlovas for approx. 1 hour 40 minutes. Turn off the oven, open a crack. Allow pavlovas to cool slowly.
3. Halve the pomegranate. squeeze juice. Peel ginger, grate finely. Bring the pomegranate juice, ginger, remaining sugar and woodruff to the boil. Take the pot off the stove. Leave for about 30 minutes.
4. Clean the rhubarb, wash and cut into small pieces. Pour the stock through a fine sieve into a saucepan, squeezing out the woodruff well. Cover and steam the rhubarb in the broth for about 5 minutes. Mix the rest of the starch with 3 tablespoons of cold water. Bind compote with it. Let cool down.
5. Peel the mango, dice the flesh, add to the compote. Whip the cream. Mix together the sour cream and syrup. Fold in the cream. Serve pavlovas with compote and sour cream.
540 kcal per piece, fat 18 g, approx. 2 hours
