A great way to preserve some of that aliumy yummy goodness! this is truly potent! mix with salt to make an all purpose seasoning for sarnies, eggs, tofu, pasta, whatever! add to other spice mixes instead of garlic powder or asafoetida such as peri peri or masala. mix with equal quantities of thyme, oregano, toasted sesame seeds and salt for a wild Zaatar. add to tempura batter to make your tempura speckled green!
Wild Garlic Powder.
preheat the oven to gas mark 3. wash as many wild garlic leaves as you want to use and pat dry with a clean teatowel.
put on a cooling rack in one layer in the oven and let dry (opening and closing the door of the oven helps regulate the tempurature).
once dry, grind to a fine powder in a spice grinder. make sure the leaves are well dry before grinding as they will become a paste and be careful not to burn the leaves because you do not want that bitter garlic taste.
store in a dry jar, keeps forever.
wild Garlic Salt.
Mix two parts fleur de sel or any other good, flaky salt such as maldon with one part Wild Garlic powder. easy as that!