Natural ramson, in olive oil (for storage in the freezer)

Category: Blanks
Natural ramson, in olive oil (for storage in the freezer)

Ingredients

Fresh ramsons
Olive oil

Cooking method

  • Beautiful, fresh leaves, as if wild garlic has just been picked from the garden!
  • Natural ramson, in olive oil (for storage in the freezer)
  • I washed the wild garlic and dried it in the carousel.
  • Cut it coarsely with a knife, and grind it coarsely in a blender (not to paste) together with olive oil. In the process, I added olive oil to make it easier to break the wild garlic, and it is better to coat it with oil, it will be better stored.
  • Natural ramson, in olive oil (for storage in the freezer)
  • I put the ready-made wild garlic in containers, poured a little olive oil on top, and placed it in the freezer for storage.
  • Natural ramson, in olive oil (for storage in the freezer)
  • Part of wild garlic in olive oil was put into molds, and portioned frozen wild garlic cubes were obtained.
  • Natural ramson, in olive oil (for storage in the freezer)
  • It is also very convenient to take portioned cubes as required and use them later at your discretion: in pancakes, dough, for sauces, gravy, or prepare pasta with herbs and vegetables for an appetizer and sandwiches.
  • Natural ramson, in olive oil (for storage in the freezer)

Note

As you can see from the photo, frozen wild garlic did not change its natural color at all when frozen - which was pleasantly pleasing.
In winter, all kinds of greens come in handy, especially such a delicious product as wild garlic
Bon appetit, everyone! Cook with love and care, good cuisine takes patience!

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Loksa
Tanya, thanks for the recipe! Tell me, did the aroma of wild garlic change the taste of the oil? Suddenly the butter turned garlic, then I would do it for myself!
Admin
Oksana, THANK YOU!

It has been already several days, yesterday I opened a jar for a photo, the color remained, the taste and smell remained like that of fresh wild garlic.

I didn't add any additives, including garlic, after freezing, garlic can change the taste, and not for the better (for an amateur), but then, already in the paste, you can add garlic and herbs different for taste, cheese, nuts and beat the mass again with a blender.
Moreover, there will be so much paste that you have time to eat it and it does not stagnate in the refrigerator.

This option suits me more.
Loksa
Thank you, then I'll try. Until the wild garlic has overgrown.
Admin

Oksana, to your health!
Elena_Kamch
Admin, Tatyana, I'll also take it to the bookmarks.In winter, I really like to add frozen wild garlic as an additive to any dishes
Admin
Oh, Lena - to your health! Indeed, tasty and healthy
Yesterday I made an order for wild garlic, not yet - we ate everything

And I liked it, in the afternoon for a snack for bread - very sincere
Elena_Kamch
Quote: Admin
in the afternoon for a snack for bread - very soulful
It's yeah! I also love! True, then back to work
She made pesto according to Kroshi's recipe, it turns out very interesting. Who was not treated, everyone liked it. But vigorous
While wild garlic is going, it is a sin not to use such natural vitamins.
Admin

Yes, the wild garlic turned out to be, even without spices. But, delicious!

Lena, if you don't like cheese and nuts in pasta, then there is an easier and healthier version of pasta:
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(Admin)
Elena_Kamch
Tanya, here, honestly ... avocado is a pity. I love him so much, but they cost 800-850 rubles each. Therefore, I do not buy often, but when I buy, I try to feel every note of taste.And the wild garlic is so ... It will absorb all tastes
Admin

Oh, Kamchatka - everything is here ... not like ours
We have avocados in bulk, 80-90 rubles each, and of different quality. And in the pasta, avocado substandard is just suitable, a little overripe or greenish - you can't see it in the paste.
The special taste of avocado is not visible, wild garlic interrupts with its pungent taste, but usefulness and texture will be added Avocado is still a healthy fruit, and high-calorie - a hearty snack will turn out
Elena_Kamch
Quote: Admin
Eh, Kamchatka - you have everything ...
That's for sure! You have an avocado yeah ... As I get to your land, the first thing I do is run avocados to stock up
I would add it to everything
Admin
Here's to you then, another option with avocado
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Ilmirushka
Quote: Admin
as if wild garlic had just been plucked in the garden!
Tatyana, does wild garlic grow in gardens in your Moscow region?
Admin

Ilmirushka, I can't say anything about the Moscow region gardens But, on the market, gorgeous wild garlic is growing
Especially if you buy it not in small bundles (like dill-parsley), but by weight - it turns out very cheaply
Ilmirushka
Quote: Admin
gorgeous wild garlic grows on the market
Especially if you buy it not in small bundles (like dill-parsley), but by weight - it turns out very cheaply
We follow the same path - from the market to the table. We love it and eat it all without exception, but not everyone wants to collect it on their own in the forest. And for some reason it is not customary to sell by weight, only in bundles. True, the bundles are different, during the first deliveries the bundles are small and expensive, and at the end, when the wild garlic leaves, the bundles are huge and inexpensive. But the tasty itself, of course, is the first! It is a pity that it is not customary to sell it by weight. Interestingly, how much do you pay for 1 kg?
Iri55
Quote: Ilmirushka
in your Moscow region wild garlic grows in vegetable gardens
It grows, grows wild garlic in the Moscow region gardens.
Ilmirushka
Quote: Iri55
It grows, grows wild garlic in the Moscow region gardens.
Where do you buy seedlings (seeds)?
Iri55
Quote: Ilmirushka
Where do you buy seedlings (seeds)?
I asked sellers who sold wild garlic in bunches to bring bunches with roots. For several years I tried to breed it with purchased seeds, only wasted time and money. Stratification and other dances with tambourines did not help. Only fresh seeds are needed, collected and immediately into the ground.
Admin
Quote: Ilmirushka
It is a pity that it is not customary to sell it by weight. Interestingly, how much do you give 1 kg?

I negotiate with a vegetable seller, and he buys wild garlic (as well as spinach) for me from greenery distributors, from those who bring greens to the market.
Thus, the weight is 250 rubles per kilogram - this is a very large bunch.
From such kilogram bundles, aunt traders knit small bundles and sell them for 80-100 rubles per bundle, which is very expensive
I managed to buy 3 kilograms of wild garlic and spinach in this way. Somewhere in the subject, I showed the quality of greens from such bunches, the quality is excellent

Here, I found a photo of wild garlic in kilogram bunches

Natural ramson, in olive oil (for storage in the freezer)
Ilmirushka
Quote: Admin
Thus, the weight is 250 rubles per kilogram - this is a very large bunch.
This is great! We need to give the idea to our local collectors-traders, they have an accelerated sales, and it is profitable for us - the buyers.But while I wait for a lower price, and it is already impossible to eat wild garlic, the stalks become wooden, and in the young ones they have the very juice! Usually I cut finely and finely and freeze either in portions or just sausages in bags. I will definitely try to make pasta as well. Thank you, Tatyana, for the recipes.
Ilmirushka
Tatyana, I go with "thanks". The usual way of harvesting wild garlic with us is to salt and in cans, store in a cool place. This spring, I went your way. The main part was frozen in finely chopped form. She cut one portion, added a bit and poured it with heated sunflower oil.
THANK YOU! It is very tasty and there is no such vigorous odor. If desired, I take out a portion of the frozen one and again do the manipulation with the butter. A ready-made jar is always in the refrigerator. My breakfast today I can afford it, at home alone, and I'm not going anywhere in addition to my favorite oatmeal with meatballs

Natural ramson, in olive oil (for storage in the freezer) Natural ramson, in olive oil (for storage in the freezer)
Admin

Ilmirushkayou have a great breakfast, albeit alone
Such blanks, in the middle of winter, are such a find FOR HEALTH!
kartinka
Tanya, I just can't figure it out - cut it finely under a blender. .. will my leg take? Or maybe through a meat grinder? So I did not guess with wild garlic for the freezer, thank you very much for the tasty treat, I will urgently run. ..
Admin
Marina, if the oil is gradually added (so that it is not dry) then the leg will take well. You need the consistency of a fine paste with butter. Stores very well in the refrigerator.
You do not need a meat grinder, it is long for the grass and can oxidize.
kartinka
Quote: Admin
a meat grinder is not needed, it is long for the grass and can oxidize.
I've also thought about it. ..

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