How to preserve wild garlic (ramsons) in oil so you can enjoy it well after its brief season is over. The resulting paste is an excellent ingredient. Use it to replace garlic cloves in all sorts of dishes.
Wash and dry the garlic leaves. The easiest way to dry the leaves is to use a salad spinner. You can also squeeze the water out with your hands or give the several hefty shakes in a colander.
150 g wild garlic leaves
Place all of the ingredients into a blender or food processor and blitz. A good blender is best for this as you want the paste to be as smooth and emulsified as possible, but use whatever you've got and get it as fine as you can. If you scale down the recipe and use less than 100g wild garlic leaves, you'll need to use a stick blender or mini food processor.
150 ml sunflower oil, 3 tsp fine sea salt
Scrape the paste into small clean sterilised jars with lids. Smaller jars are better so that once you open them, you'll have a chance to use the paste before it spoils.
Store in the fridge unopened and it will last at least three months. Once opened, use within three weeks.
Notes
For longer storage, freeze the paste in suitable containers for up to a year.Use one teaspoon of wild garlic oil paste as a direct replacement for one garlic clove in recipes. But you may also want to reduce the salt in your recipe as the oil is quite salty.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.