Wild Garlic (Bärlauch, Ail Sauvage) - Page 6

JackieH · #**101** 17.04.2021, 11:39

	Quote:	st2lemans
	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)?

st2lemans · #**102** 17.04.2021, 11:58

	Quote:	JackieH
	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

st2lemans · #**103** 18.04.2021, 18:25

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

Tom

Redgold · #**104** 28.05.2021, 01:18

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

And do not mix it up with "Lilly of the Valley!"

bossybaby · #**105** 28.05.2021, 08:49

	Quote:	Redgold
	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.

amogles · #**106** 28.05.2021, 15:35

	Quote:	bossybaby
	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?

Meerkat33 · #**107** 29.05.2021, 14:27

	Quote:	amogles
	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.