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  #101  
Old 17.04.2021, 10:39
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Re: Wild Garlic (Bärlauch, Ail Sauvage)

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Same as most pickling I do, 50/50 vinegar/water, salt according to volume, processing in water bath according to jar size, standard stuff.

For pesto no processing, just keep in fridge.

Tom
blanch or no blanch (boil 1 minute)?

Last edited by JackieH; 17.04.2021 at 12:59.
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  #102  
Old 17.04.2021, 10:58
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Re: Wild Garlic (Bärlauch, Ail Sauvage)

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blanche or no blanche (boil 1 minute)?
I don't, and I don't for pickling in general, BUT I do bring the pickling solution to a boil before pouring it in.

Tom
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  #103  
Old 18.04.2021, 17:25
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Re: Wild Garlic (Bärlauch, Ail Sauvage)

Just made up 1.5 and jarred liters of pesto from it.

Tom
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  #104  
Old 28.05.2021, 00:18
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Re: Bärlauch

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Right, and when picking yourself, don't eat the yellow baerlauch!

And do not mix it up with "Lilly of the Valley!"
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  #105  
Old 28.05.2021, 07:49
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Re: Bärlauch

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And do not mix it up with "Lilly of the Valley!"
That's pretty hard, as convollaria leaf has absolutely no smell; you'd know if the moment you looked at a patch and couldn't smell it at 20 paces.
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  #106  
Old 28.05.2021, 14:35
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Re: Bärlauch

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That's pretty hard, as convollaria leaf has absolutely no smell; you'd know if the moment you looked at a patch and couldn't smell it at 20 paces.
What about if they grow in mixed patches?
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  #107  
Old 29.05.2021, 13:27
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Re: Bärlauch

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What about if they grow in mixed patches?
Wild garlic grows in colonies, in different places and earlier in the season in my experience. In case it's mixed, just choose another patch to make your life easier, there is so much anyway.
By the way there are other ways of differentiating them beside smell, you can find pictures online. Also, just pick the leaf and smell it after it's broken, the difference is clear from other leaves.
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ail sauvage, baerlauch, barlauch, wild garlic




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